GINGERBREAD PROTEIN CUPCAKES 💚

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GINGERBREAD PROTEIN CUPCAKES 💚

There’s no better way to celebrate the lead up to Christmas with some Christmassy sweet treats, and not only are these gingerbread cupcakes utterly delicious, they also pack a protein punch!

Recipe- makes 9 cupcakes
Ingredients
1 flax egg (1 tbspn milled flaxseed, 3 tbspn tepid water)
Fry ingredients
110g Plain flour
1 scoop @myvegan salted caramel soy Isolate
110g soft light brown sugar
1 tspn baking powder
Pinch salt
1 tspn cinnamon
2 tspn ginger
1/4 tspn nutmeg

Wet ingredients
125ml soya milk
1 tbspn apple cider vinegar
60ml sunflower oil
1 tspn vanilla extract

Frosting
125g softened vegan butter
250g icing Sugar
1 scoop @myvegan salted caramel soy Isolate
1 tspn cinnamon
Soya milk

Topping
Rosemary sprigs
Fresh cranberries
Mini gingerbread men

Method
- heat the oven to 160*
- Put 9 cupcake cases in a cupcake tin
- Make the flax egg by mixing the flaxseed and water together and leaving to one side to get gloopy
- Meanwhile, sift the plain flour, protein soy Isolate and baking powder together into a mixing bowl
- Add the rest of the dry ingredients and stir to mix it all together
- Mix all the wet ingredients together, including the flax egg before pouring it all into the dry ingredients
- Stir to combine but don’t over mix
- Spoon into the cup cake cases and bake for 15-20 minutes until they are a golden colour and a cocktail stick comes out clean, when inserted into the middle of a cake
- Transfer to a wire rack and leave to cool
- Meanwhile make the frosting by sifting the icing sugar, protein soy Isolate and cinnamon into the softened butter, a little at a time
- Stir together until you have a soft, smooth icing (add a little soya milk if needed)
- Pipe the frosting onto each cake and too with the decorations
- Enjoy

Click the link in my bio for discount @myvegan

What’s your favourite Christmas sweet treat?
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