Gingerbread Protein Cupcakes
Ingredients
Cupcakes
- 110g caster sugar
- 60ml olive oil
- 125ml soy milk
- 1 tbsp apple cider vinegar
- 110g self raising flour
- 1 scoop chocolate vegan protein powder
- 1 tsp baking powder
- Pinch sea salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- Pinch nutmeg
Frosting
- 250g vegan stick butter
- 250g icing sugar
- 2 scoops chocolate vegan protein powder
- 1/2 tsp ground cinnamon
- 1 tbsp cacao powder
Preparation
Preheat your oven to 180c fan and line a muffin tray with paper cases.
Mix together the soy milk and apple cider vinegar, stir to combine and set aside for 5 minutes to form vegan buttermilk.
In a large mixing bowl, combine the caster sugar and olive oil and cream them together using a wooden spoon.
Sift the dry ingredients and fold them into the wet mixture until completely smooth.
Use a large cookie or ice cream scoop to evenly divide the batter between the cases. This recipe should make around 7 cupcakes and you can double the quantities for a larger serving. Bake for approximately 25 minutes until risen and fluffy, then allow the cakes to cool on a wire rack.
Beat the butter using an electric hand whisk until pale and fluffy. Gradually add the icing sugar and protein powder until fully combined and smooth.
Frost the cooled cupcakes with the prepared frosting.
