You will need
75 g
finely grated carrot
75 g
coconut sugar or granulated erythritol
50 g
low sugar dark chocolate, melted
1
egg
1 tbsp
rapeseed oil
45 g
unsweetened cocoa powder
120 g
hot water
120 g
0% fat Greek yogurt
55 g
chickpea flour (gram flour)
55 g
wholegrain spelt flour
1 tsp
baking powder
0.75 tsp
bicarbonate of soda
1.
TOPPING:
50 g
Protein Cream Hazelnut
Protein Cream Hazelnut
Chocolate spread with 85% less sugar.
£4.99
50 g
low fat cream cheese
50 g
o% fat Greek yogurt
3 tbsp
desiccated coconut
20 small
easter eggs
Easter Nest Cupcakes
the prettiest Easter dessert
These cute Easter nest cupcakes are a chocolatey delight. The chocolate cake batter contains grated carrot for moisture and wholegrain spelt flour for a nutty flavour – it’s also super easy to mix together by hand. Topped with a cream cheese and hazelnut protein cream frosting. The decoration of coconut and chocolate Easter eggs makes them look like a nest!
Preparation
-
Preheat the oven to 180C/ 350F fan (200C/ 400F non-fan).
-
Place the finely grated carrot into a sieve set over the sink. Squeeze the carrot to remove as much liquid from it as possible. Add the squeezed carrot to a mixing bowl along with the erythritol, melted chocolate, egg and oil. Stir until fully combined. Mix in the cocoa powder and hot water followed by the yogurt. Add the chickpea flour, spelt flour, bicarbonate of soda and baking powder to the bowl and fold in until just combined.
-
Divide the batter between the cupcake cases and bake for 15-20 minutes, until a toothpick inserted into the centre of the cupcakes comes out clean. Remove from the muffin tin to a wire rack to cool completely.
-
In a medium bowl, mix the protein cream, cream cheese and yogurt until smooth. Frost the tops of the cooled cupcakes with this mixture then decorate the edges with the desiccated coconut and top with the easter eggs.
- Enjoy!
Any of our protein creams will work for the frosting - we think the salted caramel one works particularly well, too!
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30 mins 
easy 
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