Makes 14
Prep time: 20 mins
Baking time: 20-25 mins
Macros per cupcake
Calories - 118
Protein - 6g
Carbohydrates - 14.7g
Fats - 3.8g
Ingredients
For the cake
2/3 cup plain flour
60g (2 scoops) True WPI 90 in French Vanilla
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
3/4 cup almond milk
2 tbsp lemon juice
1/3 cup low fat Greek yogurt
30g lite butter, melted
1 cup powdered stevia
1 tsp vanilla essence
1 cup strawberries, diced
For the icing
1/4 cup low fat cream cheese
2/3 cup icing sugar
1 tbsp lite butter
1 tsp vanilla essence
1 tbsp almond milk
Method
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Preheat oven to 180 degrees Celsius and line 14 cupcake cups with liners.
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Sift the flour into a large bowl then add in the protein powder, baking powder and baking soda and mix together.
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Into another bowl, add almond milk, lemon juice, Greek yogurt, melted butter, stevia and vanilla essence. Whisk until combined.
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Add the wet ingredients to the dry and gently fold until almost combined, add in the strawberries and fold a couple more times until evenly distributed.
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Pour batter into muffin liners about 2/3 of the way full and bake for 20-25 minutes or until when a skewer inserted comes out clean.
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Remove from the oven and allow to cool. To make the icing, place the cream cheese and icing sugar into the bowl of an electric mixer fitted with a paddle attachment and mix on high for 2-3 minutes, add in the vanilla essence and almond milk then continue to mix for a further minute. Drizzle the cooled cupcakes with the icing. Enjoy!
