serves
10
prep time
10-15mins
cooking time
20mins
protein
14.2g
fat
13.7g
carbs
27.4g
calories
311(when made into 10)
| CUPCAKES: | |
|---|---|
| 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 |
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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!!
