Chocolate Protein Cupcakes & Easy Strawberry Frosting
Chocolate Protein Cupcakes
3/4 cup Nuzest Creamy Chocolate Clean Lean Protein***
3/4 cup all-purpose flour
1/2 tsp. baking powder
1/3 tsp. sea salt
1 1/2 sticks butter, softened to room temperature
1/2 cup sugar
3 large eggs
Preheat oven to 350 degrees.
Line 12-cup standard muffin tin with paper liners.
In a medium bowl, sift together Nuzest, flour, baking powder, and salt.
Set aside.
In a mixing bowl, cream butter, and sugar until light and fluffy.
Add eggs, one at a time, beating well after each. Fold in the flour mixture.
Pour batter into cups, filling each 3/4 full.
Bake until a toothpick inserted in the center of each mini cake comes out clean, 20 to 25 minutes.
Cool in the pan for 5 minutes. Transfer to a wire rack to cool completely, then spread with Easy Strawberry Frosting.
Easy Strawberry Frosting
1 large tub of frozen whipped topping, softened
1 packet of instant vanilla pudding
6 oz. strawberry preserves
Whip all ingredients together and chill for at least 30 minutes before frosting COMPLETELY COOLED Chocolate Cupcakes.
***Receive 15% off your Nuzest order!
Use Code: CRAVING
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