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Delicious Plant-Based Lentil Soup Recipe with 18g Protein

plant-based lentil soup
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Delicious chocolate chip cupcakes topped with creamy frosting, perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup chocolate chips
  • 1 1/2 cups powdered sugar (for frosting)
  • 1/2 cup butter, softened (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • 2 tbsp milk (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a cupcake pan with liners.
  2. In a bowl, mix flour, baking powder, and salt.
  3. In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
  4. Alternately add dry ingredients and milk to the butter mixture, mixing until just combined.
  5. Fold in chocolate chips.
  6. Spoon batter into cupcake liners, filling 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean.
  7. Cool cupcakes completely before frosting.
  8. For frosting, beat butter until smooth. Gradually add powdered sugar, then vanilla and milk until creamy.
  9. Frost cupcakes and serve.

Notes

  • Store frosted cupcakes in an airtight container for up to 3 days.
  • For extra chocolate flavor, add cocoa powder to the batter.
  • Use room-temperature ingredients for best results.

Nutrition

Find it online: https://millerecipes.com/plant-based-lentil-soup-recipe-high-protein/

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