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.

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.

Map of Australia Made with love in Sydney, Australia

Nutritional Information

Servings per package: 12 
Serving size: 52g (1 cupcake)^
Avg. Qty. per serving Avg. Qty. per 100g Avg. Qty. per 100g Dry Mix
Energy 481 kJ (115 Cal) 925 kJ (221 Cal) 1230 kJ (294 Cal)
Protein, total 4.3 g 8.2 g 17.1 g
- gluten 0 mg 0 mg 0 mg
Fat, total 8.1 g 15.6 g 9.4 g
- saturated 4.4 g 8.6 g 3.4 g
Carbohydrate 5.4 g 10.4 g 29.5 g
- sugars 0.4 g 0.7 g 1.5 g
- added sugars 0 g 0 g 0 g
Dietary fibre 3.6 g 6.9 g 19.8 g
Sodium 167 mg 321 mg 445 mg

^When prepared as directed using unsweetened almond milk. All values are averages and are subject to seasonal variation.