Protein Packed Easter Cupcakes

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

1. Step 1: Preheat oven to 180 degrees celsius.
2. Step 2: Set out 12 mini cupcake cases on a tray.

To make the base:

1. Step 1: Whip coconut sugar and butter together.
2. Step 2: Add all remaining base ingredients and stir well.
3. Step 3: Fill cases 2/3 of the way full. Place in the oven and cook for about 10 minutes.
4. Step 4: Remove from the oven and allow to cool slightly.

To make the topping:

1. Step 1: Melt coconut oil and chocolate together.
2. Step 2: Stir in coconut.
3. Step 3: Spread on top of the cupcake and shape like a nest.
4. Step 4: Sprinkle mini smarties and chocolate egg s on top.
5. Step 5: Best stored in an airtight container for up to 5 days.

Nicole Frain

Nicole Frain is a food scientist, personal trainer and a professional international cyclist.

She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!