Rose Egg Cupcakes

by Francesca
6 Cupcakes
30 min

These cute rose cupcakes are a great low carb high protein snack idea for big and small!

These rose cupcakes offer a variety of benefits. They're low in carbs and high in protein, making them ideal for those focusing on their macronutrient intake. With mostly vegetables and protein sources, they're also low in calories, perfect for those watching their calorie intake. Loaded with vitamins, minerals, and antioxidants from courgettes and roasted peppers, as well as protein and essential nutrients from eggs, they offer a nutrient-dense option for a snack. Despite their low calorie count, the combination of protein and fiber keeps you feeling full and satisfied, making them perfect for curbing cravings or as a quick, filling snack. Plus, the creative method of creating vegetable roses adds a visually appealing touch to the cupcakes, and you can easily customize the recipe with different veggies or seasonings to suit your preferences. Overall, these cupcakes are a nutritious, satisfying snack option that's both delicious and wholesome.

Recipe details
  • 6  Cupcakes
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 1 courgette/zucchini
  • 2 roasted peppers
  • 2 eggs
  • Handful chopped parsley
  • 2 teaspoons cottage cheese
  • Salt
  • Paprika
Create courgette/zucchini ribbons using a peeler and slice the roasted peppers. 
Construct the veggie roses by layering the courgette slices, placing one end over the other, and adding a slice of pepper on top before rolling. 
Put the roses in muffin cases and pour the egg mixture into each case. 
Bake in a preheated oven at 180 degrees Celsius (350 F) for 20-25 minutes.