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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