Hardcore Halloween Treats


Enjoy Halloween this weekend with Protein Pumped Cupcakes!

Makes 12


  • 5 tbsp coconut oil
  • 175g light muscovado sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 200g coarsely grated pumpkin
  • 1 orange, grated
  • 2 tsp ground cinnamon
  • 200g self-raising flour
  • 2 scoops 100% WHEY ISOLATE™
  • 1 tsp bicarbonate of soda

For the frosting

  • 250g quark
  • 2 scoops vanilla ULTRA WHEY™ PROTEIN
  • 1 tbsp of freshly-shaven vanilla pods (optional)
  • Icing for decoration


  1. Heat oven to 160°C. Line a 12-hole muffin tray with paper cases. Melt the coconut oil and pour into a large bowl. Add the sugar, eggs and vanilla extract. Beat together, then add the grated pumpkin and orange zest.
  2. Stir in the cinnamon, flour, protein and bicarbonate of soda then spoon into the cases. Bake for 25 mins until firm and springy (insert a skewer into the cupcakes to check they’re cooked inside). Cool completely on a wire rack.
  3. To make the frosting, beat the quark and protein until smooth then add the vanilla pods.
  4. Spread the mix on top of the cupcakes. Leave plain or decorate with your best Halloween designs. Store in the fridge, but return to room temperature to serve for the best flavour and texture.

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