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Vegan Cookies And Cream Cupcakes!

Vegan Cookies And Cream Cupcakes!

Ingredients:

For the Cupcake Mix

  • 170g Plain Flour
  • 1 Scoop of Cookies and Cream Vegan Protein Powder
  • 170g Caster Sugar
  • 80g Cocoa Powder
  • 1 Tsp Salt
  • 1 Tsp Vanilla Extract
  • 1 Tsp Bicarbonate of Soda
  • 1 Tsp White Wine Vinegar
  • 240ml Water
  • 160ml Vegetable Oil

For the Topping

  • 160g Icing Sugar
  • 150g Chocolate Hazelnut Spread

How To Make:

1.       Chuck all the Cupcake Mix ingredients into a blender and blend until a smooth, rich cupcake mix forms.

2.       Grab your muffin tin. Fill 12 cases with the cupcake mix. Leave a little room at the top for Topping.

3.       Cook for 25 minutes at 180°c then remove from the oven and place on a wire rack to cool.

For the Topping.

1.       Add the icing sugar and chocolate spread to a mixing bowl and stir thoroughly with a wooden spoon.

2.       Now for the fun bit, either spoon your topping onto the cupcakes, or tip the mix into a piping bag and pipe neatly onto the top of the cupcakes.

3.       For that extra touch, add chopped raw almonds to the top of your cupcakes.

Nutrtional Information

Calories: 360
Carbs: 24.2g
Protein: 9.6g
Fat: 12.4g

4/5 (2 Reviews)

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