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
Preheat oven to 160 degrees.
To make the cupcakes:
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.
Slowly stir in the flour, salt and baking powder.
Fold in strawberries and mix until just combined.
Spoon the mixture into cupcake cases.
Bake for 12-15 minutes until a skewer comes out clean from the middle of the cupcake.
Allow to cool completely before icing.
To make the icing:
Whip together all icing ingredients well.
Pipe onto the cupcakes.
Best stored in an airtight container in the fridge and consumed within three days. Not suitable to freeze.
Thermowhey is a dairy protein blend designed to assist with weight loss. Available in a range of amazing flavours including the delicious Vanilla Maple.