Protein Packed Easter Cupcakes Posted by Nicole Frain in Recipes
Makes: 12 cupcakes Calories: 148 Difficulty Level: Easy Preparation time: 15 minutes Cook time: 10 minutes Total time: 25 minutes
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 Instructions Preheat oven to 180 degrees celsius. Set out 12 mini cupcake cases on a tray. To make the base:
Whip coconut sugar and butter together. Add all remaining base ingredients and stir well. Fill cases 2/3 of the way full. Place in the oven and cook for about 10 minutes. Remove from the oven and allow to cool slightly. To make the topping:
Melt coconut oil and chocolate together. Stir in coconut. Spread on top of the cupcake and shape like a nest. Sprinkle mini smarties and chocolate egg s on top. Best stored in an airtight container for up to 5 days.
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