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You'll stop at muffin to get these delicious cupcakes in your mouth! It's true, they're so good they bake me crazy!
1 cup wholemeal flour
2 tsp baking powder
1/2 tsp cinnamon
1/8 tsp salt
1/2 cup light agave syrup, gently warmed
3/4 cup almond milk, room temp
1/3 cup cacao butter, melted
1/2 tbsp apple cider vinegar
1 tbsp Tropeaka Cacao Powder
1 Preheat the oven to 180*C or 350*F.
2 Add the agave, almond milk, coconut oil and apple cider vinegar into a bowl and whisk well. Set aside.
3 In a separate bowl, add in the flour, baking powder, baking soda and salt and stir together.
4 Pour the wet ingredients into the dry ingredients and mix until just combined.
5 Transfer half of the batter into another bowl and stir through the Salted Caramel Lean Protein.
6 Add the Chocolate Lean Protein and Cacao to the remaining half of the batter and mix until smooth.
7 Add dollops of each mix into cupcake moulds and swirl using a skewer.
8 Bake for 12-15 minutes until risen and cooked through.
9 Cool completely before removing from moulds. Decorate & enjoy!
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