Strawberry Yoghurt Cupcakes
1 min read

Strawberry Yoghurt Cupcakes

Ingredients

Yoghurt Puree:

1 Large ripe banana

2/3 Cup yoghurt 

1/2 Cup fresh strawberries 


Cupcake Ingredients:

1.5 Cups all purpose gluten-free flour

1/3 Cup coconut sugar

2 Eggs

1/4 Cup coconut oil

1/2 Cup desiccated coconut

1 Cup finely chopped strawberries

2 tbsp goji berries (optional)

1 tsp baking powder

1 Serving Nuzest Clean Lean Strawberry Protein Powder

2 tbsp maple syrup


Frosting:

1 Cup cream cheese

1/2 Cup Greek yoghurt 

1 Serving Nuzest Clean Lean Strawberry Protein Powder

2-3 tbsp nut milk

Treat your amazing mum this Mother's Day with these heavenly strawberry yoghurt cupcakes! They're light, fluffy, and have a tender crumb. Made with simple, clean ingredients that are bursting with flavour and protein. Plus, they're gluten-free! 🍓💕 Show your mum some love and make her day extra special with these delightful treats! 

Method:

Pre-heat the oven to 180 degrees C.

To your blender add all the ingredients for the yoghurt puree. Blend until smooth.

In a large mixing bowl, combine all the dry ingredients. Add your yoghurt puree along with all the other wet ingredients and mix well.

Once evenly mixed. Distribute the batter into your cupcake liners to about 2/3 of the way. 

Bake for 20-30min depending on the size of your cupcakes. Check the cupcakes after 15min of baking by using a skewer to determine how much longer the batter needs to bake.

Once baked, remove from the oven and allow to cool. For the icing you can combine all the ingredients by blending it with your hand mixer or in your food processor. If the mixture is too dry, add a little more yoghurt. Optional you can add a drizzle of maple syrup to the frosting for an extra sweetness.

Serves: 12

Products used in this recipe

Clean Lean Protein

Clean Lean Protein

£36.00