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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.

Cupcake Macros:

244kcal / 30g protein / 19.5g carbs / 5.5g fat / 3g fibre

Frosting Macros:

96kcal / 20g protein / 3g carbs / 1g fat

Total macros:

340kcal / 50g protein / 22g carbs / 6g fat / 3g fibre

Cake Ingredients:

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)

Frosting Ingredients:

2 tbsp fat free quark

20g strawberry protein powder

Instructions:

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.

5. Eat!

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