Recipes

Caramel Stuffed Cupcakes

Posted on Jun 22, 2021 by Stead Lane

  • serves 12
  • prep time 20m
  • cooking time 20m

Ingredients

 

CUPCAKES:
75gNut Butter
270gDairy-Free Yoghurt
120gApple Sauce
60gCoconut Sugar
170gGluten-Free Plain Flour
60gMacro Mike Salted Caramel Premium Almond Protein Powder
1tspBaking Powder
½tspBicarb Soda
CARAMEL:
50gNut Butter
50gMaple Syrup
FROSTING:
200gDairy-Free Yoghurt
75gDairy-Free Chocolate
60gMacro 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

    1. Pre heat the oven to 170 degrees Celsius and line a muffin tray with 9 muffin cases.

    2. Add the nut butter, yoghurt, applesauce and coconut sugar to a large bowl and whisk until smooth.
    3. 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.

    4. While the muffins are cooking, mix together the nut butter and maple syrup to make the caramel filling.

    5. To make the frosting, add the yogurt and melted chocolate to a medium bowl and whisk until smooth.
    6. 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

    7. Remove the centre of each cupcake with a small spoon, add a spoonful of caramel to each cupcake.
    8. Pipe the frosting on top and enjoy!