High Protein Snacks

Raspberry and Lemon Protein Cupcakes Recipe

 

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

 

 

 

Raspberry and Lemon Protein Cupcake Recipe

 

Method

  1. Preheat your oven to 150 degrees Celsius. In a bowl combine your dry ingredients- kamut flour, whey protein, baking powder and sweetener.

  2. 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.

  3. Stir in 25g of melted coconut oil and fresh raspberries.

  4. 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!

  5. Once removed from the oven allow your cupcakes to cool.

  6. 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!

 

Raspberry and Lemon Protein Cupcake Recipe

 

Raspberry and Lemon Protein Cupcake Recipe

Raspberry and Lemon Protein Cupcake Recipe

 

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