Chocolate Cupcakes & Chocolate Icing Recipe

Chocolate Cupcakes & Chocolate Icing Recipe
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When she’s not in the forests of Nottingham stealing macros from the rich to give to the poor, Chef Hebe can be found labouring in the BULK POWDERS™ kitchen, concocting the kind of recipes that make your face go ‘Ooooooo’.  This is a delicious Chocolate Cupcakes & Chocolate Icing recipe, combining our popular Beef Protein Isolate with a number of ingredients including: Quinoa and Coconut Flour.

Instructions

1.) Preheat the oven to 180C.

2.) Combine all the ingredients together in a bowl, stir well and blend until smooth.

3.) Divide between three or four silicone cases and bake for 20-25 minutes.

4.) Meanwhile, make the icing. Add the cocoa, peanut flour and water and mix to a thinnish paste. Microwave for 30 seconds, stirring in-between. Add the icing sugar if using, and the Beef Protein Isolate. Stir until smooth. Microwave for another 30 seconds, stirring in-between.

5.) Stir in the salt and leave to cool and thicken up. Stick in the freezer for speed. Note: at this point you can also add a blob of coconut milk yoghurt, greek yoghurt or cream cheese if you wish.

Get Baking!

Try the recipe yourself! Post a picture of your creation to Facebook, Twitter or Instagram @bulkpowders_uk #bprecipes

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Try it yourself

MACROS (1 of 3 iced)

Calories – 75 kcals

Protein – 10.5g

Carbs – 4.9g

Fat – 1.3g

Fibre – 1.6g

Author: Hebe Burton

Ingredients

Cakes

20g HydroBEEF™ (Chocolate)

1 tsp (4g) Coconut Flour

4 tsp (12g) Quinoa Flour (or Oat Flour)

2 tsp (6g) Cocoa Powder

3 tbsp (45ml) Egg White

30g Courgette, grated

1/2 tsp Baking Powder

Chocolate Stevia Drops /2 tsp Sweetener to taste

Icing

1 tsp (3g) Cocoa Powder

1 tsp (2g) Peanut Flour

1 tbsp Water

1 tsp Zero Calorie Icing Sugar (opt)

1 tsp (3g) HydroBEEF™ (Chocolate)

1 good pinch Rock Salt