Banana Cupcake w/ Cream Cheese Frosting

Banana Cupcake w/ Cream Cheese Frosting

Ingredients

For the Cupcake:
350g ripe banana, mashed (~3 medium sized bananas)
2 whole eggs 215g (2 1/4 cups) almond flour
70g Coles Perform Salted Caramel Plant Protein
45 g (1/4 cup) brown sugar
2 tsp vanilla extract
1 tsp baking powder
1 pinch of salt
5g cinnamon spice
45g (4 tbsp) buttery nuttelex, melted

For the Icing
150g Vanilla
YoPro Yoghurt
250g Philidelphia light cream cheese
40g Lakanto Sugar-free
Monkfruit icing powder
30g Coles Perform Salted Caramel Plant Protein
10mL lemon juice (fresh squeezed)

Directions

METHOD:

  1. Preheat oven to 180 degrees Celsius
  2. Add all dry cupcake ingredients to a bowl and combine until evenly combined
  3. To a separate bowl, add bananas and mash well. Add other wet ingredients to bowl and mix until all ingredients are thoroughly combined.
  4. Add wet ingredients to dry and combine. Distribute batter into lined muffin tray (makes ~12 cupcakes/muffins).
  5. Bake for 25-30 minutes and just getting crisp on top. Remove from oven and let cool.
  6. Add all icing ingredients to a bowl and beat with an electric mixer until smooth and fluffy.
  7. Using a piping bag/DIY zip-lock piping bag or a knife, add icing to cupcakes and enjoy 🙂

ALLERGENS
Dairy, almond, egg

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