Raspberry and Lemon Protein Cupcakes Recipe
These Raspberry and lemon protein cupcakes are low in sugar, yet the perfect high protein sweet treat to enjoy with your afternoon tea.
Ingredients
- 1 Squeezed Lemon
- 5 tbsp. Sweetener
- 100 grams Plain Greek Yogurt
- 2 eggs
- 25 grams melted coconut oil
- 1 tsp. vanilla extract
- 2 scoops Myprotein Kamut flour
- 4 scoops Myprotein vanilla raspberry impact whey protein
- 12 fresh raspberries
- 1 tsp. baking powder
- 1 pot Quark
- Few Raspberry Myprotein Flavdrops
- 1/2 scoop Vanilla Casein protein
- 1/2 scoop Vanilla raspberry impact whey protein
Instructions
Preheat your oven to 150 degrees Celsius. In a bowl combine your dry ingredients- kamut flour, whey protein, baking powder and sweetener.
Beat two eggs and add to the dry ingredients. Add your Greek yoghurt, the juice from one lemon and a teaspoon of vanilla extract. Mix Well.
Stir in 25g of melted coconut oil and fresh raspberries.
Spoon the cupcake mixture into tin cupcake case and drop half a raspberry into the center of each case. Place in the oven for 10-12 minutes- being careful to watch the time, as overcooking the cupcakes can cause them to become dry!
Once removed from the oven allow your cupcakes to cool.
In a dish combine a pot of quark, ½ a scoop of vanilla casein, ½ a scoop of vanilla impact whey protein and 5-10 drops of raspberry flavdrops. In the icing we use ½ a scoop of casein protein- this is to create a thicker frosting, whereas using just whey protein would create a runnier mixture. Top with fresh raspberries and enjoy!
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