LE-COQUIN CHOCOLATE PROTEIN CUPCAKES
LE-COQUIN CHOCOLATE PROTEIN CUPCAKES
Ingredients
- 1 scoop of vegan protein of your choice (e.g. pea protein or almond flour)
- 1 cup non-dairy milk
- 1 tsp apple cider vinegar
- 2 Tbsp cocoa powder
- 1/3 cup coconut blossom sugar (regular sugar will work too)
- 1 tsp pure vanilla extract
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Vegan margarine (e.g. Cardin)
For the frosting
- Le-Coquin Signature whipped cream
- 1 Tbsp Pure vanilla extract
- Cocoa powder
Instructions
- Preheat oven to 160 degrees Celsius.
- Line a muffin tray / cupcake holder with vegan margarine.
- Add milk and vinegar to measuring cup and set aside.
- In a mixing bowl add sugar and vanilla extract, set aside.
- Sift the following dry ingredients together in a mixing bowl: 1 scoop protein powder, 1 cup of flour, baking soda, baking powder, salt, and then remaining 1/2 cup flour.
- Sift the dry ingredients over the coconut sugar and vanilla extract, alternating with the milk mixture. Mix / blend until very well incorporated.
- Divide the mixture among cupcake holders, making sure not to overfill the holders (fill up ¾ of each holder).
- Bake at 160C for 20-25 minutes, or until a toothpick inserted into the center comes out clean. You will see slight golden brown colour.
- Let cool completely.
- In the meantime, prepare the frosting: Mix the Le Coquin Signature Whipped Cream with the pure vanilla extract.
- Once cupcakes are cooled, frost the cupcakes and top with cocoa powder.
- powder.
Notes
Recipe adapted from: Le Coquin