CHOC STRAWBERRY CUPCAKES 🤍

CUPCAKES
- 120g applesauce/apple puree
- 275g coconut yoghurt
- 80g chocolate spread
- 80g coconut sugar
- 60g vegan chocolate protein powder
- 80g GF plain flour
- 30g cocoa powder
- 1tsp baking powder
- 1/2tsp bicarb soda

FILLING:
- 100g strawberry jam

FROSTING:
- 180g dairy-free butter
- 90g chocolate, melted
- 15g cocoa powder
- 45g powdered sugar

METHOD:
1. preheat oven to 170°C and line a muffin tray with 9-10 cupcake cases

2. to make the cupcakes, add the applesauce/apple puree, yoghurt, chocolate spread, and sugar to a large bowl and whisk until smooth

3. add the protein, flour, cocoa powder, baking powder and bicarb soda and fold until combined

4. divide the batter out evenly between the 9-10 cupcake cases. smooth out the tops and place in the oven to bake for 20-25mins. set aside to cool.

5. once the cupcakes have a cooled make a small well in the centre of each one. fill the middle with 1-2tbsp of jam.

6. to make the frosting add the butter and melted chocolate to a medium bowl and beat together using a hand held beater

6. once combined sift in the cocoa powder and the sugar and beat again until completely combined and light and fluffy.

7. pipe or spread the frosting on each cupcake, top with some crushed freeze dried strawberries, fresh strawberries or melted chocolate and enjoy!!