- serves 10
- prep time 10-15mins
- cooking time 20mins
|75g||Vanilla Buttercream Premium Almond Protein|
|150g||Gluten-Free Plain Flour|
|1 tsp||Baking powder|
|1 tsp||Vanilla essence|
|50g||Almond Protein White Hot Chocolate|
|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!
- protein 14.2g
- fat 13.7g
- carbs 27.4g
- calories 311(when made into 10)
Preheat oven to 170 and grease and line a cupcake tray with 9-10 muffin cases.
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.
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.
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.
Make a well in the centre of each cupcake and add a generous spoonful of filling to each.
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.
Sprinkle some shredded coconut and shaved white chocolate, then enjoy!!