Greek Yogurt Mini Cupcake (Before Baking)

Name: Greek Yogurt Mini Cupcake (Before Baking)
Yield: 41 g
Ingredients: Allulose Powder 6.3 g; Lemontime Lemon Juice 1.2 ml; Leavening Agent (Baking Powder) 0.6 g; Tapioca Starch 4 g; Signature Greek Yogurt 12.9 g; Cooking Egg White Substitute (Egg White Liquid) 16 g

3/6

30 kcal

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Ingredients

Main ingredients

Allulose Powder 6.3 g
Lemontime Lemon Juice 1.2 ml
Leavening Agent (Baking Powder) 0.6 g
Tapioca Starch 4 g
Signature Greek Yogurt 12.9 g
Cooking Egg White Substitute (Egg White Liquid) 16 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 10.72 g 78%

Protein 3.08 g 22%

Fat 0 g 0%

Serving size 41g

Cooking steps

1

Preheat the oven to 180°C (356°F).
2

Mix Greek yogurt, eggs, and honey together in a bowl.
3

Sift cake flour and baking powder into the mixture and combine well.
4

Divide the batter evenly into cupcake molds.
5

Bake in the oven for 15–20 minutes.

Greek Yogurt Mini Cupcake (Before Baking)

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