Leave santa an extra special Christmas eve treat with this delectable Black Velvet Protein Cupcake recipe.
These tasty treats will delight your tastebuds while building muscles with added plant protein. They also add a decorative baked delight to your festive feast spreads.
Dry ingredients
- 1.75 cups self-rising flour
- 1 cup (200g) brown or coconut sugar
- 1 tbsp cocoa powder
- 1 tbsp baking powder
- 1 heaped scoop of Biogen Plant Based Protein, Chocolate flavour
- Pinch of salt
Wet ingredients
- 1 cup coconut milk
- 80g coconut oil, melted
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 tsp black food colouring gel
Frosting ingredients
- 200g softened margarine or butter (substitute half with cream cheese for a high-protein option)
- 3 cups powdered sugar (reduce by adding 1 1/2 cups powdered sugar & another scoop of protein powder)
- 1-2 tbsp coconut milk
- 1 heaped tbsp cacao powder
- ½ tsp black food coloring
- 1 tsp vanilla extract
Toppings
- Edible glitter
- Sprinkles
Biogen Plant Based Protein is an excellent choice of protein for athletes and individuals following a vegan or dairy-free lifestyle. Contains rice and pea protein, and is free from gluten, dairy, and lactose. Added bamboo fibre aids digestion.
Method
- Preheat the oven to 180°C. Line a 12-cup muffin pan with paper liners.
- In a large mixing bowl, whisk together all the dry ingredients until there are no lumps. Add the wet ingredients and mix until just combined. Adjust the food coloring to your desired shade.
- Use an ice cream scoop or a large spoon to fill the cupcake liners about 3/4 full.
- Bake the cupcakes for 25-30 minutes. Cool in the tray for 5 minutes, then transfer to a wire rack.
- For the frosting: cream the butter, sift in the sugar, and beat until just combined. Fold in the cacao powder, black food coloring, and vanilla extract.
- Once the cupcakes have completely cooled, frost them and decorate as desired.
- Serve immediately or store in an airtight container in the fridge for up to 3 days.
