Coconut Easter Cups

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Ingredients

For the base:

  • 1 scoop (30g) Bioflex Nutrition BioFurnace or Proflex in Vanilla

  • 1/4 cup butter 

  • 1/3 cup coconut sugar

  • 1/4 cup Greek yogurt

  • 1/3 cup almond milk

  • 1 egg

  • 1 teaspoon vanilla essence 

  • 1 teaspoon baking powder

  • 1 cup plain flour

For the topping:

  • 70g white chocolate 

  • 1 tablespoon coconut oil

  • 1 cup shredded coconut

Directions

  1. Preheat oven to 180 degrees celsius.

  2. Set out 12 mini cupcake cases on a tray.

  3. To make the base: Whip coconut sugar and butter together. 

  4. Add all remaining base ingredients and stir well.

  5. Fill cases 2/3 of the way full. Place in the oven and cook for about 10 minutes.

  6. Remove from the oven and allow to cool slightly.

  7. To make the topping: Melt coconut oil and chocolate together.

  8. Stir in coconut.

  9. Spread on top of the cupcake and shape like a nest. 

  10. Sprinkle mini smarties and chocolate egg s on top.

  11. Best stored in an airtight container for up to 5 days. 

Nutritional Information

Per serve (31g) / Per 100g

Energy (kJ): 605/1920 | Protein (g): 3.6/11.4 | Fat (g): 8.6/27.4 | Saturated Fat (g): 6.2/19.8 | Carbohydrates (g): 12.7/40 | Sugar (g): 6.6/21 | Sodium (mg): 14/45