I’ve gotten a little obsessed with this cupcake recipe, slightly changing the flavors every night. This made three nights in a row. Can’t stop me nowwwwwwww.
Makes: 2 cupcakes (1 serving)
- 2 TBSP organic whole wheat pastry flour (15g) (See Note 1)
- 1 TBSP coconut flour
- 1 egg white
- 1 TBSP unsweetened almond milk
- 1/2 tsp vanilla extract
- 3/4 tsp coconut extract
- 1/2 tsp baking powder
- 2 stevia packets
Mix all of the ingredients. Place into two silicon cupcake molds sprayed with a nonstick spray. Microwave for a minute. Enjoy :) You can also just pour all of the batter into one mug or bowl and microwave for a minute to make a large mugcake.
I topped mine with unsweetened shredded coconut and a peanut butter marshmallow protein icing made by mixing 1 TBSP plain greek yogurt, 1 TBSP peanut butter marshmallow whey protein, and 7 stevia drops. I also stuffed it with coconut peanut butter.
Note 1: I really recommend you use whole wheat pastry flour. Just trust me on this. Once you use it instead, you’ll realize why. It’s so moist and fluffy. If you NEED to substitute with something, sub 2 TBSP whole wheat pastry flour with 1 TBSP coconut flour.
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