Peanut Butter & Whiskey Protein Cupcakes

Ingredients

Whiskey Protein Cake

1 1/2 cups all-purpose gluten-free flour

1 teaspoon vanilla extract

1 serving 

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons Stevia*

2 to 3 tablespoons honey or sweetener of choice, adjust to desired sweetness

2 eggs

1 cup almond milk

1/4 cup coconut butter 

1 tablespoon cocoa powder

1/2 cup peanut butter, or nut butter of choice

1 1/2 shots whiskey of choice (we suggest Jameson for the month of March)

Peanut Butter Whiskey Frosting 

1/2 cup peanut butter, or nut butter of choice

1 shot whiskey of choice (again, try to keep it Irish)

1 tablespoon powdered Stevia*

1 tablespoon honey or sweetener of choice, adjust to desired sweetness

1/4 cup coconut yogurt

1/4 cup coconut butter 

Optional: 1/4 cup chopped nuts of choice, for garnish

*Stevia is not mandatory—feel free to use honey or the sweetener of your choice.

Preparation 

1. Preheat your oven to 375°F. Line a muffin tin with muffin cups or grease with the oil of your choice.

2. In a medium bowl, blend all of the dry ingredients. Then add in the milk, vanilla, nut butter, and honey. Mix well. Soften the coconut butter, if needed, by lightly heating it on your stove in a small saucepan, or in your microwave for 30 seconds. Mix the softened coconut butter, eggs, and whiskey into your batter. Blend until you have a smooth and seamless consistency. 

3. Fill your muffin cups or greased muffin tin with the batter—about three tablespoons each. Bake for 15 minutes.   

4. For the frosting, mix all of the ingredients together in a medium bowl. Spread the frosting over the cupcakes once they have cooled (10 minutes after taking them out of the oven). Garnish with the chopped nuts, if you fancy. Enjoy immediately or store in an airtight container in your refrigerator for up to a week.