You shouldn't have to include artificial colors, high-fructose corn syrup or white flour to make a beautiful, mouth-watering cupcake. We jumped into spring and whipped up these divine cupcakes with a tangy strawberry kiwi frosting.
Cupcakes Ingredients: (Makes about 12)
3 tbsp Barlean's coconut oil (softened)
1 tsp vanilla
1 tsp almond extract
1 tsp baking powder
½ tsp salt
½ tsp baking soda
½ cup of vanilla whey protein (we prefer vanilla, but chocolate would be yummy too!)
½ cup of brown sugar (or sweetener of your choice)
½ cup of oat flour (we ground rolled oats to make the flour)
1 ¼ cup of coconut greek yogurt
½ cup Barlean’s Flax-Chia-Coconut
2 cups of Coconut Cream (firm, not runny)
½ cup of Greek Yogurt
1 scoop of Barlean’s Strawberry Kiwi Greens. (Add more or less depending on how pink you want the frosting)
In a large bowl combine all the wet ingredients (eggs, yogurt, brown sugar, vanilla, almond extract, coconut oil) and mix. In a separate bowl combine dry ingredients and add to wet ingredients. Fill the cupcake pan with cupcake baking cups (we found compostable ones!). Fill each cupcake baking cup with 3 large tablespoons of batter. Bake for 16 minutes at 350 degrees F. Let cool for ten minutes.
For the frosting, combine ingredients and blend using an electronic hand mixer. We recommend frosting the cupcakes right before serving as the frosting melts easily in warmer temperatures. Garnish with sprinkles or berries.