Gluten Free, Low Carb Mocha Protein Cupcakes
April 10, 2016
Who doesn’t love a cupcake? When Nutriseed sent me a selection of their stunning products I knew as soon as I saw the chocolatey items that they had to make their way into a cake! These little babies are rammed with protein, are gluten free and even low carb! Most importantly they are incredibly easy to make, yet seriously tasty.
- Prep: 10 mins
- Cook: 10 mins
- Yields: 10 cupcakes
For the cupcakes
20 g Rapeseed/Coconut Oil
For the topping
30 g Muscle Mousse Chocolate
|Serving Size||per cupcake|
1Pre heat your oven to 160’c
2There is nothing more technical to this recipe than throwing all of the cake ingredients into a large bowl and giving it a good mix to remove any lumps. I find with gluten free baking that you don’t need to worry about folding ingredients in (unless it’s a soufflé or meringue!).
3Spoon the mixture into the cake cakes and bake for 10 minutes. If your oven gets particularity hot then keep an eye on them. You don’t want to over bake these or they will become dry.
4Once cooked leave the cakes to cool while you make the topping.
5To do this simply mix the Muscle Mousse chocolate in a small bowl with a splash of water. Keep adding water slowly until you get a thick, spreadable paste similar to cream cheese frosting.
6Spread this over the cooled cakes and top with plenty of grated Nutriseed raw cacao paste or dark chocolate.