Lemon and blueberry cupcakes, a tangy-sweet break from all the chocolate and caramel goodness lately!
- 4.2 oz applesauce/apple puree
- 9.7 oz coconut yogurt
- 2.6 oz almond butter
- 2.1 oz coconut sugar
- Zest of 1 lemon
- 2.1 oz @macr0mike vanilla buttercream protein powder
- 4.8 oz GF plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 3.5 oz fresh blueberries
- 7 oz dairy-free butter
- 1 Tbsp lemon juice
- Zest of ½ a lemon
- 1.8 oz icing sugar
- 1 oz @macr0mike vanilla buttercream protein powder
- Preheat the oven to 330°F (fan forced) and line a muffin tray with 9-10 cupcake cases.
- For the cupcakes, whisk together applesauce/apple puree, yogurt, almond butter, sugar, and lemon zest in a large bowl until smooth.
- Add the protein, flour, baking powder, bicarb soda, and fold until combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the cupcake cases, smoothing out the tops. Bake for 15-20 mins until lightly golden, then let them cool.
- For the frosting, beat together the butter, lemon juice, and zest in a medium bowl using a handheld beater.
- Once combined, sift in the sugar and protein, beating until light and fluffy.
- Pipe or spread the frosting on each cupcake, and top them with fresh blueberries and lemon zest. Get ready to savor the fruity zing!
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