Ingredients - makes 12
200g self raising flour
75g vanilla protein powder (I used NEAT) - if you don't use this then use 275g flour instead
1 tsp baking powder
225g caster sugar
200ml coconut oil (melted)
200ml coconut milk
1 tsp vanilla extract
Half a jar of jam - I used mango berry jam from Cherry Tree Preserves
Half a jar of jam - I used passionfruit and apricot from Cherry Tree Preserves
Method
Preheat the oven to 170C. Line a 12-hole muffin tin with paper cupcake cases.
Mix the flour, baking powder and sugar together in a large bowl. Make a well in the centre and add the sunflower oil, milk and vanilla. Use a large metal whisk to thoroughly combine all the ingredients.
Spoon the batter into the cupcake cakes and bake for 18–20 minutes, or until well risen and firm to the touch. Leave to cool.
Use a apple corer to remove the middle of the cupcake and then fill with jam
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