Recipe - Candy Corn Protein Cupcakes

A naturally healthy twist on a Halloween classic! These Candy Corn Protein Cupcakes are full of protein and flavor, with no added sugar or artificial colors!

These instructions make 8 cupcakes.

What you need:   

• One packet Vanilla Protein Cake Mix
• One packet Lemon Protein Cake Mix
• One packet Vanilla Sugar-Free Frosting Mix
• One 90g pouch unsweetened applesauce (or 6 tablespoons) to prepare the lemon cake mix
• 90g pumpkin puree to prepare the vanilla cake mix
• 3 tablespoons fresh carrot juice (can sub with water + natural food color)
• 1/2 cup heavy whipping cream
• whisk, electric mixer, or stand mixer
• 8 Silicone baking cups
• piping bags or ziplock bags
• a closed star piping tip
• a bowl scraper to help with the batter and frosting in the piping bag
• natural sprinkles (optional, of course!)

How to make it: 

1. Preheat oven to 325F and set up 8 cupcake liners.
2. Prepare the Lemon Protein Cake Mix with applesauce as instructed on the package. Spoon into the 8 cupcake liners as the bottom layer of the cupcake.
3. Prepare the Vanilla Protein Cake Mix by adding 90g pumpkin and 3 tablespoons carrot juice. To keep the layers horizontal, pipe the batter into the cupcake liners around the edges first (see video), on top of the lemon batter.
4. Bake at 325F for 15 minutes and check to see if the cupcakes are done. Remove them from the oven as soon as a toothpick inserted comes out clean. (Don't overbake!)
5. Once cupcakes are cool, stir together heavy cream and Vanilla Sugar-Free Frosting Mix until mix is dissolved. Let it sit up to 5 minutes to be sure it is fully dissolved.
6. Beat the cream just until stiff peaks are formed (this happens quickly with an electric or stand mixer).
7. Set up a piping bag or ziplock with the piping tip, and fill with frosting. Use the straight edge of a bowl scraper to push the frosting down the bag as needed, and frost the cupcakes. 
8. Top natural sprinkles, if desired, and enjoy!