Let me let you in on a little secret here: I was actually attempting to create a red velvet cupcakes using rasberry juice- but the cupcakes just never got red.
So they’re basically red velvet cupcakes in desguise *gasp*! With a lush coconut frosting.
Nevertheless they came out delicious and suuperr fluffy.
*check out them editing skills*
I used my favourite protein, Tera’s Whey, which is organic and made from grass fed cows and contains not nasty ingredients that I can’t pronounce. Mixed up with coconut flour, the cupcakes turned out really light and fluffy!
Coconut flour is really amazing, it has the perfect balance between carbs/fat/protein. However it is really difficult to bake with due to its hight fiber content, which makes it suck up liquids like crazy. What’s good about that is that you don’t need much coconut flour when you’re baking with it.
For the cupcakes
- 1/3cup + 2 tbsp coconut flour
- 1 scoop vanilla whey
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup granulated stevia
- 3 tbsp cacao powder
- 2 tbsp unsweetened applesauce
- 1 tbsp coconut oil
- 2 eggs & 2 egg whites
- 2 tbsp almond milk
For the icing
- 1/4 cup nonfat greek yogurt
- 1 tbsp shredded coconut
- 1 tbsp coconut flour
- 1 tbsp vanilla whey
- 1 tbsp almond milk
- 8 drops liquid stevia OR 1 tbsp honey
Start by preheating your oven to 180c.
In a bowl, place all the dry ingredients for the cupcakes and whisk gently.
In another bowl, whisk all your liquids ingredients. Then, place the liquid into the dry and mix well until fully incorporated. Allow time for the coconut flour to absorb all the liquid.
When you reach a smooth, chocolatey batter, line a muffin tin with silicon cups and fill the 3/4 way.
Place in the oven for about 22 mins until a toothpick comes out clean.
Meanwhile, make your icing my mixing all your icing ingredient with a spoon. Put it in the fridge to set an thicken.
Once the cupcakes are out, let them cook before you ice them. Or just devour them plain!