Peanut Butter Stuffed Protein Chocolate Cupcake
Ingredients
- 15g spelt flour
- 10g vanilla soy isolate
- 5g cacao powder
- 10g sweetener
- 25g unsweetened soy yogurt
- 20ml unsweetened almond milk
- squeeze of a lemon
- 1/4 tsp baking powder
- 1 flax egg
- 5g ground flax seeds
- 3 tbsp of water
- 10g powdered peanut butter
- 10-20ml water
- 10g dark chocolate vegan blend protein powder
- 3g xanthum gum
- 30ml water
Preparation
Gather two small bowls
Mix the wet and dry ingredients together separately
Combine the two mixtures to form the cupcake batter
Layer some of the batter into a single cup cake case, place on the peanut butter filling and then layer the remaining of the batter on top
Pop in the oven on 180c for 20 mins
In the mean time prepare the protein chocolate whip
Leave the cupcake to cool out of the oven, pop on the whip and top with whatever you like! Chocolate chips, sprinkles, berries