Chocolate Chip Raspberry Cupcakes
Makes: 5 cupcakesCalories: 196Difficulty Level: EasyPreparation time: 20 minutesCook time: 10 minutesTotal time: 30 minutes
Ingredients
- 50g almond meal
- 1 teaspoon (5g) of zero/low-calorie sweetener
- 65g flour of choice – we used wholemeal
- 1 teaspoon vanilla essence
- 1 tablespoon butter of choice – melted
- 1 egg
- 2 tablespoons milk of choice
- 30g dark chocolate chips
- 30g fresh or frozen raspberries
Instructions
- Step 1: Set oven to 180 degrees.
- Step 2: In a bowl combine all dry ingredients except for the chocolate chips.
- Step 3: In a separate bowl combine all wet ingredients except for the raspberries.
- Step 4: Make a well in the centre of the dry ingredients and add the wet ingredients. Mix well.
- Step 5: Gently fold in the chocolate chips and raspberries.
- Step 6: Divide the mixture evenly between five cupcake cases.
- Step 7: Bake for 10 to 12 minutes.
- Step 8: Remove from oven and allow to cool slightly before moving to a wire rack.
- Step 9: Cool completely before storing in an airtight container or glazing (glazing not included in nutritional information).
- Step 10: We glazed ours with a packet of Bulk Nutrients Protein Hot in Chocolate combined with one tablespoon of melted coconut oil and one tablespoon of water or milk.
- Step 11: Store for up to three days.
Formerly working as part of Bulk Nutrients R&D team for many years, Nicole Frain is a food scientist, personal trainer and a professional international cyclist.
She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!
More about Nicole Frain
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