Moist Protein Cupcakes
This ain’t your regular cupcake. Yes it’s sweet and yes it’s delicious. But it’s so much more. It’s savory, thanks to the Mon Chou, it’s sweet but not too sweet, and also, it’s super moist! We love a recipe that brings all sorts of textures together and this recipe certainly does that.
What you’ll be needing:
-2 scoops of Chocolate Cookie Whey protein Powder
-200g almond flour
-150g maple syrup
-120g coconut milk
-2 tsps vanilla extract
-2 tsps baking powder
-Pinch of salt
For the frosting:
-200g cream cheese (room temperature)
-2 tbsp maple syrup
-1/4 cup milk
“We love a recipe that brings all sorts of textures together and this recipe certainly does that.”
Preheat the oven to 160°C. In the meantime combine the applesauce, maple syrup, milk, and vanilla extract. Mix all the ingredients together. Add the baking powder, salt, and flour. Keep blending until everything is blended beautifully. Now line a cupcake pan with cute paper liners and divide the batter over 8 cupcakes. Bake for 30 minutes. To be a 100% sure if your cupcakes are done carefully prick a skewer in the cupcake, if it comes out dry, your cupcake is ready. Remove from the oven and cool completely before frosting. Other wise the frosting will just melt away.
For the frosting, take a large bowl and start with the cream cheese. Mash it up and add the maple syrup. Add the milk until creamy. Now add the raspberries. make sure to not entirely break them and whisk them through the frosting carefully (unless you prefer a pink frosting). Now take a spoon of frosting and generously smear it all over the top of your cupcake. When done keep your cupcakes in the fridge. You can keep them for several days but the frosting will change colour due to the cream cheese. But since the cupcakes probably won’t last a day, that shouldn’t be a problem.