INGREDIENTS
Red Velvet Cupcakes:
230g Almond Milk
16g Apple Cider Vinegar
30g FLEX Chocolate Whey Protein Powder
175g All Purpose Flour
80g Sugar (or sugar alternative)
15g Cocoa Powder
8g Baking Soda
71g I Can’t Believe it’s not Butter
10g Food Coloring
Cream Cheese Frosting:
204g 1/3 Fat Cream Cheese
11g Vanilla Extract
60g FLEX Vanilla Whey Protein Powder
77g Almond Milk
40g Swerve Powdered Sugar
DIRECTIONS
- Preheat oven to 350°F. In a bowl, combine almond milk and apple cider vinegar. Let sit for 10 minutes.
- In a separate bowl, mix protein powder, flour, sugar, cocoa powder, and baking soda. Set aside.
- In another bowl, combine butter, sugar, and almond milk.
- Pour dry ingredients into wet ingredients and mix well.
- Add 47g of batter into each muffin tin and bake for 13-15 minutes.
- Allow cupcakes to cool, then top each with 20g of frosting.
