Protein Red Velvet Cupcakes

ChristinaBlog, Recipes1 Comment

Easy bake… High Protein Red Velvet Cupcakes! With double the protein and less than a third of the carbs and fat you’ll find in a regular red velvet cake – errr winning!!


For the cakey bit:

  • 2 eggs
  • 2 scoops chocolate whey protein powder
  • 1 scoop vanilla whey protein powder
  • ¼ cup of coconut flour
  • ¼ cup of ground almond flour
  • 2 tbsp raw cocoa powder
  • 1 cup of almond milk
  • 2tsp baking powder
  • Natural red food colouring
  • Cold pressed virgin coconut oil

For the frosting bit:

  • 175ml fat free yoghurt (e.g. Total Fage 0%)
  • 1 scoop vanilla whey protein powder
  • White chocolate (optional… if you hate fun)


  1. Pre-heat your over to 170 degrees (Celsius)
  2. Grease cup cake tray with coconut oil or line with cupcake papers
  3. Beat the eggs in a large bowl then add the remaining cakey bit ingredients and combine until smooth
  4. Distribute into cake tray/papers leaving a little gap at the top to let the little guys grow in the oven – bake for 20mins
  5. While they are doing their thing… mix frosting bits together (melting the white chocolate first, if you are in the fun demographic!)
  6. Remove cakes after the bake time, allowing to cool a little before frosting and popping in fridge to set!

n.b. For full impact and to complete the look with red cake crumbs, pick out the dodgiest looking cupcake (there’s always one) to sacrifice and scatter the little guy over the remaining frosted cupcakes!

  • All ingredients can be sourced @musclefooduk
  • Uber cute ethical napkins @happyandcohome – made with 100% sustainable Cambodian cotton! 🙂

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