Indulge in a rich chocolate cupcake (or 3!) without the carb and sugar overload.
No one will ever believe just how healthy these sugar free cupcakes are – so you don’t have to deal with the kids bouncing off the walls from crazy sugar hits at your next party!
To prepare 12 cupcakes, 24 baby cakes, or 1 low carb chocolate cake, you will need:
+ Contents of this pack
+ 2 large eggs
+ 250ml (1 cup) milk of choice
+ 70g (1/3 cup) butter, melted
PREPARE – Preheat a fan forced oven to 180°C. Spray the inside of 12 cupcake wrappers with oil to avoid sticking (or use a silicone tray).
MIX – Empty contents of this pack into a large bowl. In a separate bowl, whisk together milk, eggs and melted butter. Pour wet mix into the dry cupcake mix and gently fold until just combined.
PORTION – Using a tablespoon, portion mix evenly into the 12 wrappers.
BAKE – Place on the top shelf of preheated oven, and bake for 15-20 minutes. After baking, remove cupcakes from tray and place on cooling rack for 2 hours.
ICE, ICE, BABY – Cupcakes should be totally cooled before topping with icing made from PBCo. Sugar Free Icing Mix.
STORAGE – Cupcakes must be stored in the fridge (1-4°C ) for up to 5 days, or freezer (-18°C ) for up to 3 months. Cupcakes should be served at room temperature.
Quality Natural Ingredients.
Lupin flour, rice flour, cocoa (21%), kibbled sunflower, almond meal, natural sweeteners (erythritol, stevia (steviol glycosides)), coconut flour, raising agents (glucono delta-lactone, sodium bicarbonate, calcium phosphate), salt.
CONTAINS LUPIN AND ALMOND. May contain milk, egg and sesame.