Strawberry Yoghurt Cupcakes

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

1. Step 1: Preheat oven to 160 degrees.

To make the cupcakes:

1. 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.
2. Step 2: Slowly stir in the flour, salt and baking powder.
3. Step 3: Fold in strawberries and mix until just combined.
4. Step 4: Spoon the mixture into cupcake cases.
5. Step 5: Bake for 12-15 minutes until a skewer comes out clean from the middle of the cupcake.
6. Step 6: Allow to cool completely before icing.

To make the icing:

1. Step 1: Whip together all icing ingredients well.
2. Step 2: Pipe onto the cupcakes.
3. Step 3: Best stored in an airtight container in the fridge and consumed within three days. Not suitable to freeze.