Bulk Powders Matcha filled Protein Choc Cupcakes


Bulk Powders Matcha filled Protein Choc Cupcakes

by Justin Donnelly

Cupcake mix:
240g Butter Beans
75ml Egg Whites
1 Large Egg
20g Plain Flour
12g Cocoa Powder
2 Scoops Bulk Powders Rice Protein Powder
100ml Almond Milk
1/2 tspn Baking Powder
1/2 tspn Cinnamon Powder
Vanilla Stevia Drops (to taste)

Matcha Filling:
120g Chobani no fat Greek Yogurt
5g Bulk Powders Matcha Tea
Stevia (to taste)


1. Preheat oven to 180 degrees and place 8 silicone cupcake moulds in a baking tray.
2. Combine all ingredients required for the cupcake mix and blend in a food processor until smooth and thick. Now mix together the ingredients for the matcha filling in a seperate bowl.
3. Spoon a small amount of cupcake mix into the bottom of each mould, then spoon the matcha filling and then fill the remainder of the cupcake mould with the filling. Repeat until all mixture is used.
4. Bake for 24 minutes and allow to cool on a wire rack before removing from tray.
5. Grab your phone and snap a selfie of you with your marvellous creation and share it with us @bulkpowdersau on instagram.


Macronutrient Profile for the whole batch.
Calories – 653
Protein – 68g
Carbs – 59g
Fats – 12g

  • August 21, 2017
  • 10