- serves 12
- prep time 20m
- cooking time 20m
|170g||Gluten-Free Plain Flour|
|60g||Macro Mike Salted Caramel Premium Almond Protein Powder|
|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!
- protein 9.3g
- fat 12.1g
- carbs 17.5g
- calories 222
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!