Chocolate raspberry protein cupcakes
Just in case you needed a little clean treat to get you through the week. I won't go as far as saying these are healthy, but they are tasty, clean, and contain more protein than your average cupcake. Enjoy.
Cupcakes (makes 12-16):
Pre-heat your oven to 475 F.
Mix dry ingredients in a large bowl.
-1 c brown rice flour
-3/4 c Protein World Chocolate Slender Blend protein (or protein of your choice)
-2/3 c unsweetened cocoa powder
-1 tsp baking powder
-1 tsp baking soda
-1/2 tsp salt
Mix wet ingredients in a separate bowl.
-1/2 c coconut oil (melted but not hot!)
-4 egg whites
-1 c milk (soy, almond, whole, whatever you're into) mixed with 1 Tbsp lemon juice
-1/3 c agave nectar
-2 tsp vanilla extract
Combine, and gently fold in 1 cup chopped raspberry pieces.
Bake at 475 F for 5 min, then lower temp to 375 for 15 min. Check cupcakes with a toothpick to make sure they're cooked through to the center.
Frosting (the best part):
2/3 c butter or earth balance
1/2 c agave nectar
1/3 c unsweetened cocoa powder
2 tsp vanilla
2 tbsp brown rice flour
2 tbsp milk
Let the muffins cool, frost them up, and top with more raspberries. I hope these little cupcakes help curb those chocolate cravings!