Protein Cup Cakes recipe - How to make Protein Cup Cakes
For the batter- Combine the rice and dals and blend in a mixer till smooth.
- Add the curds and mix well. Cover and keep aside to ferment overnight.
- Add the bottle gourd, oil, lemon juice, soda bi-carb, sugar, chilli powder, turmeric powder, ginger-green chilli paste and salt and mix well.
How to proceed- Divide the batter into 8 equal portions and pour each portion into greased moulds or cups.
- Heat the oil in a small non-stick kadhai and add the mustard seeds.
- When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds.
- Pour the tempering over the batter in each cup.
- Cover with aluminum foil and bake in a pre-heated oven at 200ºc (400ºf) for 15 to 20 minutes or till they turn brown in colour.
Handy tip:- To make sour curds, set them for 8 to 10 hours and then use in the recipe.
How to pack- Cool slightly, unmould and wrap in an aluminium foil or cling film and pack in a tiffin box.
Nutrient values per cupcake
| Energy | 110 cal |
| Protein | 3.6 g |
| Carbohydrates | 17 g |
| Fiber | 1.8 g |
| Fat | 2.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 41 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 1.1 mg |
| Folic Acid | 14.3 mcg |
| Calcium | 28.7 mg |
| Iron | 0.6 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 5.6 mg |
| Potassium | 128 mg |
| Zinc | 0.4 mg |