Cupcakes:
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50g Unsalted Butter
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50g Organic Peanut Butter
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50g Self Raising Flour
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50g Strawberry Whey Protein Powder
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2 eggs
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90g soft brown sugar
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1/2 tsp baking powder
Buttercream icing:
25g Unsalted Butter
25g Organic Peanut Butter
100g icing sugar
Method:
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Whisk the butters & sugar together in a mixing bowl. -
Gently add the flour and one egg, whisk until consistent.
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Add the protein powder, and the other egg, whisk until consistent.
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Evenly divide into cupcake cases, (should make approximately 8-10)
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Bake for 10-15 minutes, or until golden brown, on 180’
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For the icing, whisk together the butters and icing sugar, until creamy and smooth.
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Once the cupcakes are golden brown, remove them from the oven, and place on a cooling rack.
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Once the cupcakes are completely cool, spread the icing mixture evenly on each.
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Add additional toppings if you choose, (ie nuts, sprinkles etc).
