
Easter Egg Cupcakes
Intro
Hop into Easter with these deliciously healthy cupcakes that are not only bursting with rich chocolate flavor, but also low in sugar and gut-friendly thanks to Natvia Stevia Synbiotic Sweetener 250g! 🍫✨ These Eastercupcakes are the perfect treat without all the sugar overload, keeping your gut happy and your taste buds satisfied. 🧁🌱
Ingredients
For the cupcakes:
- 100g gluten-free flour
- 100g Natvia Stevia Synbiotic Sweetener 250g
- 40g cocoa powder
- 1 teaspoon baking powder
- 2 bananas, mashed
- 100g natural / coconut yogurt
- 2 tablespoons oil
- 50ml milk of choice
For the topping:
- 1 x 200g salted caramel / vanilla protein yogurt
- Granola, to sprinkle
For the chocolate eggs:
- 3 tablespoons coconut oil
- 3 tablespoons smooth nut butter of choice
- 3 tablespoons Natvia Stevia Synbiotic Sweetener 250g
- 2 tablespoons cocoa powder
- Edible gold glitter spray (optional - to decorate)
Method
- First make the chocolate eggs: melt the coconut oil and nut butter, then whisk in the Natvia Stevia Synbiotic Sweetener 250g and cocoa powder. Pour between 4-5 small Easter egg silicone molds to fill to the top then chill in the fridge for at least 4 hours to set.
- Make the cupcakes: Mix everything together in a bowl - or blend in a food processor - then spoon between a 6-hole muffin tin to fill to the top of each.
- Bake at 180C for 15-20 minutes until risen and firm. Leave to cool.
- Once cooled, spoon the protein yogurt over the top of each. Pop the chocolate eggs out once completely solid, then cut in half.
- Place a half chocolate egg onto the top of each muffin, then sprinkle over granola. Spray with glitter spray, then enjoy!
Recipe Data
PREP TIME: 20 MINUTES
SET TIME: 4 HOURS
TOTAL TIME: 4 HOURS 2
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