Ingredients
- Frosting:
- 120 g (1 cup) Oat Flour
- 68 g (1/2 cup) Sweet White Sorghum Flour
- 29 g (1/3 cup) Regular Cocoa Powder (unsweetened)
- 48 g (1/4 cup) Granulated Erythritol (or dry sweetener of choice)
- 1 tsp Baking Soda
- 3/4 tsp Xanthan Gum
- 1/4 tsp Salt
- 1 cup Unsweetened Almond Milk
- 56 g (1/4 cup) Coconut Oil
- 2 tsp Vanilla Extract
- 1 tsp Stevia Extract
- 1 tbs Apple Cider Vinegar
- 126 g (6 scoops) Chocolate Brown Rice Protein Powder (I used SunWarrior)
- 170 g (3/4 cup) Vanilla Amande Yogurt (other "yogurts" may work)
- 1/2 cup + 2 tbs Unsweetened Almond Milk
Preparation
Step 1
For the Cupcakes:
Preheat the oven to 350 degrees Fahrenheit and line a cupcake tin with 9 paper liners.
In a large bowl, whisk together the oat flour, sorghum flour, cocoa powder, erythritol, baking soda, xanthan gum and salt.
In a medium-sized microwave-safe bowl, add the almond milk, coconut oil, vanilla and stevia extract. Microwave at 20-second intervals, stirring between each one, until coconut oil is completely melted.
Whisk the apple cider vinegar into the wet ingredients, then pour over the dry ingredients. Whisk the batter until everything is incorporated and batter is even (batter should be thick, kind of like muffin batter)
Spoon the batter into the prepared cupcake tin and spread slightly to flatten the surface. Bake for ~25 minutes, or until the surface springs back when tapped.
Transfer cupcakes to a wire cooling rack and make the frosting.
For the Frosting:
Add the protein powder to a medium-sized bowl.
Top with the yogurt and almond milk and stir together (add any milk or protein powder if needed to thicken or thin)
Frost the cupcakes with an offset spatula and serve!