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Hulk Smash Power Cupcakes

March 2, 2021 By Gretchen 3 Comments

Hulk Smash Power Cupcakes are lean, mean, green and loaded with protein!

After all they say a cupcake is merely a muffin with icing and I definitely agree!

Another preview from my recent cookbook Modern Vegan Baking

Modern Vegan Baking Cookbook

This recipe in my book is for breakfast muffins

Today I’ve added buttercream icing and now they are dessert!

The icing is optional of course and believe me these little cups of cake surely don’t need much help

But I like to balance my healthy side with some sinful decadence and these Hulk Smash Power Cupcakes do a great job!

Bruce Banner by day and Hulk Smash by night!

You will notice I am using vegan protein powder as an ingredient here to jack up that protein count

But if you don’t have that or don’t want to buy it you can replace with almond or coconut flour instead

Hulk Smash Power Cupcakes

 

CLICK HERE TO WATCH THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE CUPCAKES

Hulk Smash Power Muffins!

5.0 from 1 reviews
Hulk Smash Power Cupcakes
 
Print
For those that want to skip the protein powder, replace it with ¼ cup of whole wheat (or regular) flour or more oats
Serves: 12 Cupcakes
Ingredients
  • Spinach Fresh Packed 2 cups
  • Mashed Banana 1 medium (½ cup)
  • Soy Milk ¾ cup (180ml)
  • Vanilla Extract 2 teaspoons
  • Melted Coconut Oil 4 tablespoons (60ml)
  • Salt ½ teaspoon
  • Baking Soda ½ teaspoon
  • Baking Powder 2 teaspoons
  • Agave or Maple Syrup ¾ cup
  • Vegan Protein Powder ½ cup
  • Old Fashioned Oats 1 cup
  • All Purpose Flour 1 cup (125g)
  • ½ Recipe Buttercream of your choice
  • Adding Spirulina rather than food color will give this buttercream a vibrant color green!
Instructions
  1. Combine all the ingredients for the cupcakes in a blender or food processor and blend smooth
  2. Portion into lightly sprayed cupcake liners and bake in a preheated 350°F oven for approximately 25-30 minutes or until they are springy to the touch when you gently press the centers.
  3. Meanwhile prepare the buttercream of your choice as per the recipe instructions
  4. Ice cupcakes when completely cooled
Notes
Cupcakes can be stored at room temperature for up to 4 days in an airtight container
#version#

Filed Under: All Recipes, Cupcakes, Muffins and Breakfast

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Reader Interactions

Comments

  1. Carly Sears

    March 12, 2018 at 12:45 am

    Is there a substitute for the protein powder? Maybe oat flour?

    Reply
    • Gretchen

      March 12, 2018 at 1:45 am

      Yes! I did make a note on the written recipe to do exactly that! oat flour or regular will be fine

      Reply
  2. Jennifer

    December 4, 2019 at 7:02 pm

    Hi Gretchen. Thanks for this recipe. I’d like to make them chocolate for my daughter’s birthday to bring to school. Would you recommend cocoa powder or melted chocolate?

    Reply

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Yep, it's me Gretchen~ Owner of Gretchen's Bakery. Well, I no longer own a physical bakery since I sold mine in late 2014 & since 2016 I make nothing but the best vegan recipes! Read More…

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