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

 

In this recipe we use Kamut flour. Kamut flour is a healthier alternative to normal flour, providing a high protein content of around 15g per 100g! We use kamut flour in a lot of our recipes, but kamut flour can also be used in a range of different recipes- not just protein goods!

 

Here’s what else you’ll need:

 

The Cupcakes:

 

1 Squeezed lemon

5 large heaped tablespoon of sweetener

100g of plain Greek yogurt

2 eggs

25g of melted coconut oil

1 teaspoon of vanilla extract

2 scoops of Myprotein Kamut flour

4 scoops of Myprotein vanilla raspberry impact whey protein

12 fresh raspberries

1 teaspoon of baking powder

 

Protein Icing:

 

1 Pot of quark

Raspberry Myprotein Flavdrops

½ scoop of Vanilla Casein protein

½ scoop of Vanilla raspberry impact whey protein

 

Preparation

 

Step One

 

Preheat your oven to 150 degrees Celsius.

In a bowl combine your dry ingredients- kamut flour, whey protein, baking powder and sweetener.

 

Step Two

 

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.

 

Step Three

 

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

 

Step Four

 

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!

 

Raspberry and Lemon Protein Cupcake Recipe

 

Step 5

 

Once removed from the oven allow your cupcakes to cool.

 

Raspberry and Lemon Protein Cupcake Recipe

 

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

 

For more recipes click Here.

 

To Buy Myprotein Kamut Flour click buy now.

 

Buy Myprotein Kamut Flour

 



Myprotein

Myprotein

Writer and expert

Qualified Nutritionist and Personal trainer.


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