Protein Packed Easter Cup Cakes

Makes 12

Ingredients

For the base:

• 1 scoop (30g) Bulk Nutrients WPI, WPC, Protein Matrix+ or Thermowhey in Vanilla
• 1/4 cup butter
• 1/3 cup coconut sugar
• 1/4 cup Greek yogurt
• 1/3 cup almond milk
• 1 egg
• 1 teaspoon vanilla essence
• 1 teaspoon baking powder
• 1 cup plain flour

For the topping:

• 70g white chocolate
• 1 tablespoon coconut oil
• 1 cup shredded coconut

Directions

1. Preheat oven to 180 degrees celsius.
2. Set out 12 mini cupcake cases on a tray.
3. To make the base: Whip coconut sugar and butter together.
4. Add all remaining base ingredients and stir well.
5. Fill cases 2/3 of the way full. Place in the oven and cook for about 10 minutes.
6. Remove from the oven and allow to cool slightly.
7. To make the topping: Melt coconut oil and chocolate together.
8. Stir in coconut.
9. Spread on top of the cupcake and shape like a nest.
10. Sprinkle mini smarties and chocolate egg s on top.
11. Best stored in an airtight container for up to 5 days.

Nutritional Information

Per serve (31g) / Per 100g

Energy (kJ): 605/1920 | Protein (g): 3.6/11.4 | Fat (g): 8.6/27.4 | Saturated Fat (g): 6.2/19.8 | Carbohydrates (g): 12.7/40 | Sugar (g): 6.6/21 | Sodium (mg): 14/45