- serves 10
- prep time 10-15mins
- cooking time 20mins
Ingredients
CUPCAKES: | |
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120g | Applesauce |
270g | Coconut Yoghurt |
60g | Almond Butter |
60g | Coconut Sugar |
75g | Vanilla Buttercream Premium Almond Protein |
150g | Gluten-Free Plain Flour |
30g | Shredded coconut |
1 tsp | Baking powder |
½ tsp | Bicarb |
1 tsp | Vanilla essence |
FILLING: | |
---|---|
120g | Coconut yoghurt |
30g | White Chocolate |
50g | Almond Protein White Hot Chocolate |
15g | Shredded coconut |
FROSTING: | |
---|---|
250g | Coconut yoghurt |
80g | Vanilla Buttercream Premium Almond Protein |
Created by: @mainlymonica
These babies are perfectly delishhh with a creamy white choc filling infused with our Almond Protein White Hot Chocolate and a coconut vanilla frosting using our Vanilla Buttercream Almond Protein!
Macros
per serving
- protein 14.2g
- fat 13.7g
- carbs 27.4g
- calories 311(when made into 10)
Steps
-
Preheat oven to 170 and grease and line a cupcake tray with 9-10 muffin cases.
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Add the applesauce, yoghurt, almond butter, coconut sugar and vanilla to a large bowl and whisk until smooth. Add the protein, flour, coconut, baking powder and bicarb and mix until combined.
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Divide the batter out evenly between the 10 muffin cases. Place in the oven to bake for 20mins, or until golden and a skewer comes out clean. Set aside to cool.
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To make the filling, melt the white chocolate then add it to a medium bowl along with the yoghurt. Mix until combined. Add the protein and mix until smooth. Add the coconut and fold through evenly.
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Make a well in the centre of each cupcake and add a generous spoonful of filling to each.
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To make the frosting, add the yoghurt and protein to a medium bowl and whisk until smooth. Add the frosting to a piping bag and top each cupcake with the frosting.
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Sprinkle some shredded coconut and shaved white chocolate, then enjoy!!