Christmas is definitely in the air, which of course means it’s perfectly acceptable to eat cakes at any time of the day. These cupcakes are packed full of protein, and all the tastes of Christmas, with plenty of cinnamon and nutmeg – don’t panic, there’s no sprouts in sight…even though sprouts are bloody amazing when you par boil them, half them and then fry them with chorizo. Just saying.
On reflection, these Protein Christmas Cupcakes are healthy so be sure to remember they’re for life, not just for Christmas.
I recently picked up some Protein Pow Cooking Mix as I wanted to do a test to see just how good it was. Regular whey protein doesn’t always lend itself well to baking, and I’ve certainly fallen victim to baking something that feels like you’re chowing down on some, albeit flavoursome, Blu Tack. Everything I’ve made with this mix (ok, just these cupcakes, some coffee and walnut bites, and bakewell slices…but it’s still a 100% record) has had a perfect, and dare I say it, NORMAL, texture.
In short, this stuff is a game changer.
I plagiarised / adapted this recipe from the Protein Pow website for muffins, and just made them more Christmassy, and cupcake-y by adding the different spices and subbing self raising flour for almond flour.
30ml Coyo Coconut Milk
2 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1 tsp all spice
1 tsp honey
30 ml date syrup (I made mine by cooking 10 medjool pitted dates in small amounts of boiling water then mashed into a paste).
Preheat oven to 180 degrees.
Mix together dry ingredients.
Add the wet ingredients and beat together to form your cake batter.
Scrape the mixture into greased muffin cases and bake for 25-30 minutes.
They’re done when a knife comes out clean.