These gluten-free cupcakes are perfect for a party, a 3pm pick-me-up or even a high-protein grab-and-go breakfast.
Recipe (makes 12):
For the cupcakes:
- 1+1/2 cups almond flour
- 1/3 cup almond butter
- 1/3 cup maple syrup
- 1 tsp baking powder
- 1 tbsp cocoa powder
- 1/3 cup chocolate vegan protein powder from Free Soul
- 2/3 cup Plenish almond milk
For the frosting:
- 1 cup greek yoghurt or vegan alternative
- 2 tbsp maple syrup
- 2 tbsp strawberries and cream protein powder
For topping:
- 1/2 cup fresh strawberries (chopped)
- 1/4 cup dark chocolate chips (melted)
Method:
- Preheat the oven to 180 °C.
- In a bowl, add all the ingredients for the cupcakes and mix until well combined.
- Pour the batter into a greased muffin tray and bake for 20 minutes.
- In the meantime, combine the ingredients for the frosting in a small bowl.
- Once the cupcakes have cooled down, melt the chocolate in a microwaveable bowl on a low heat.
- Add the frosting and top with the strawberries and the melted dark chocolate.
- Enjoy! 🍓
Recipe from @Haras_Foodblog
**At Free Soul, your wellbeing is our priority, and although we pride ourselves on our expertise in women's health and wellbeing, it is important to acknowledge the individuality of each person. Features published by Free Soul are not intended to treat, diagnose, cure or prevent any disease, or replace the advice of your GP. We always recommend consulting with a healthcare provider if you encounter any health concerns, and we’ll always be here to support you so you’re never alone on your journey.
