(Makes 6 large cup cakes)
1/2 cup milk
75 gms butter (melted, cooled)
1/2 cup white sugar
1 heaped tbsp brown sugar
1/2 cup flour
6 scoops of Fonterra protein powder (each cup cake should contain 10gms of protein)
1/4 tspn salt
1 tspn mixed spice
1 tspn baking powder
1/2 cup grated carrotHey
1/4 cup saltanas
1/4 cup walnuts
Mix the dry ingredients together thoroughly.
Beat the egg and milk together and add to the dry ingredients with the butter.
Spoon equal amounts into six paper cup cake liners and bake at 180C for 30 minutes.
Ice them however you want.
The cakes were a little more crumbly than usual but tasted really nice.
Hi Irene, I'm going to try this. Did you add the powder to your normal recipe or did you leave something out and replace it with whey?
I have a cup cake recipe that I modified to the above ingredients. May do some more experimenting. If I were to make the cupcakes again I would dissolve 3 scoops of the Fonterra protein in 1/3 cup of water. Maybe this would make them less crumbly.