Vanilla Protein Cupcakes with a Chocolate Frosting!

As pomised please see below the ingredients and method of how to make these lovely cakes!!

Maybe the best texture I have made yet... Still need to play around a little especially with getting the frosting thick enough! This batch was an overall 7.5 for me... the texture in comparison to any other protein cake I have done was an 8.5!! The secret??? CASEIN!!!

For cake...

•  1.5 Scoops vanilla casein (or what ever flavour cake you would like)
•  80g coconut flour
• 25g low fat almond flour
• 1 and 1/5 tsp baking powder

Mix dry ingredients together

•  40g melted coconut oil
• 140ml unsweetened almond milk
• 4 egg whites
• 2 tsp pure vanilla extract

For the frosting...

• 1 - 2 scoops rich chocolate flavour protein powder (any kind)
• Plain Greek yogurt

Method...

1. Preheat oven to 180
2. mix dry ingredients
3. mix wet ingredients in a separate bowl, all ingredients must be at room temperature otherwise the coconut oil will solidify and we don't want that!
4. Then mix the wet with the dry, the batter will be very thick so don't worry!
5. Line your cupcake baking tray with 7-10 liners and distribute the batter evenly
6. cook for approx. 25mins or until golden
7. wait until cakes are completely cool then make your icing.
8. Add the yogurt to the powder in spoonful's, don't add to much as you want a thick frosting (I am still working on this! I used half normal yogurt... wrong move as it make my frosting too sloppy)
9. once mixed pipe your icing on to your cake and there you have it. YUMINESS

Macros approx.

Carbs - 10

Protein - 14

Fat - 7

Calories - 130