- serves 12
- prep time 20m
- cooking time 20m
Ingredients
| CUPCAKES: | |
|---|---|
| 75g | Nut Butter |
| 270g | Dairy-Free Yoghurt |
| 120g | Apple Sauce |
| 60g | Coconut Sugar |
| 170g | Gluten-Free Plain Flour |
| 60g | Macro Mike Salted Caramel Premium Almond Protein Powder |
| 1tsp | Baking Powder |
| ½tsp | Bicarb Soda |
| CARAMEL: | |
|---|---|
| 50g | Nut Butter |
| 50g | Maple Syrup |
| FROSTING: | |
|---|---|
| 200g | Dairy-Free Yoghurt |
| 75g | Dairy-Free Chocolate |
| 60g | Macro Mike Choc Fudge Protein Pudding |
Created by: @mainlymonica
When normal cupcakes simply aren’t enough, why not stuff them with liquid yumminess! With a sweet & tasty caramel outside and an inside loaded with nut butter! Get baking your next delicious creation!
Macros
per serving
- protein 9.3g
- fat 12.1g
- carbs 17.5g
- calories 222
Steps
-
Pre heat the oven to 170 degrees Celsius and line a muffin tray with 9 muffin cases.
- Add the nut butter, yoghurt, applesauce and coconut sugar to a large bowl and whisk until smooth.
-
Add the flour, protein, baking powder and bicarb, and fold until combined. Divide the batter out evenly between the muffin cases and bake for 20mins.
-
While the muffins are cooking, mix together the nut butter and maple syrup to make the caramel filling.
- To make the frosting, add the yogurt and melted chocolate to a medium bowl and whisk until smooth.
-
Add the protein pudding and whisk until a thick mixture has formed. Add the frosting to a piping bag and place in the fridge until the muffins have cooled
- Remove the centre of each cupcake with a small spoon, add a spoonful of caramel to each cupcake.
-
Pipe the frosting on top and enjoy!