Strawberry & Cream Microwave Cupcake
A protein cupcake in under 3 minutes all made in one mug?? Yes please!
I'm always playing around looking for different ways to use the same ingredients to make them more exciting & came up with this. This cupcake recipe is gluten free & can all be made in a mug in minutes. It's packed full of protein & fibre so makes a great breakfast option as well as a snack or dessert. There's an optional "frosting" too (pictured below) for those looking for an additional protein hit. In fact the cake & frosting together provides a decent 50g serving of protein!
Serving Size: Makes 1 regular mug sized cake (if making in muffin cases divide mix by 2.
244kcal / 30g protein / 19.5g carbs / 5.5g fat / 3g fibre
96kcal / 20g protein / 3g carbs / 1g fat
340kcal / 50g protein / 22g carbs / 6g fat / 3g fibre
25g oat flour (regular or gluten free oats ground in blender) - can be substitued for same amount of oats
30g strawberry protein powder
20g fat free quark or greek yoghurt (I used quark)
0.5 tsp coconut oil
1/2 tsp baking powder
Optional - 1 tsp stevia (to sweeten - depending on how sweet your protein powder is)
2 tbsp fat free quark
20g strawberry protein powder
1. Mix all cake ingredients in a mug. (Choose a mug that doesn't fill right to top as the cake will rise as it cooks - plus you want enough room to give the mix a good stir).
2. Place in microwave for 1 minute 30 secs (based on 750W microwave).
3. In a seperate bowl mix quark & protein powder for frosting.
4. Top cupcake with frosting.