Strawberry Yoghurt Cupcakes
Makes: 12 cupcakesCalories: 277Difficulty Level: ModeratePreparation time: 20 minutesCook time: 15 minutesTotal time: 35 minutes
Ingredients
For the cupcakes:
- 1 scoop (30g) Bulk Nutrients Hydrolysed Collagen Peptides in Vanilla flavour
- 200g flour
- 1 teaspoon baking powder
- 2 whole eggs
- 1 cup frozen strawberries - defrosted well
- 1 cup sugar - we used CSR reduced calorie sugar mix
- 100g salt reduced butter
- 1/3 cup Greek yogurt
- 1/3 cup almond milk
- Pinch of salt
For the icing:
- 1 scoop (30g) Bulk Nutrients WPI, WPC, Thermowhey or Protein Matrix in Vanilla or Strawberry flavour
- 200g lite smooth ricotta - at room temperature
- 60g white chocolate
- 1 drop red food colouring
Instructions
- Step 1: Preheat oven to 160 degrees.
To make the cupcakes:
- Step 1: Beat the sugar and butter until creamy. Add eggs and whisk for a further 1-2 minutes. Add all other wet ingredients except the strawberries and stir well.
- Step 2: Slowly stir in the flour, salt and baking powder.
- Step 3: Fold in strawberries and mix until just combined.
- Step 4: Spoon the mixture into cupcake cases.
- Step 5: Bake for 12-15 minutes until a skewer comes out clean from the middle of the cupcake.
- Step 6: Allow to cool completely before icing.
To make the icing:
- Step 1: Whip together all icing ingredients well.
- Step 2: Pipe onto the cupcakes.
- Step 3: Best stored in an airtight container in the fridge and consumed within three days. Not suitable to freeze.
Formerly working as part of Bulk Nutrients R&D team for many years, 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!
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