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.
Made with love in Sydney, Australia
Nutritional Information
Servings per package: 12 Serving size: 52g (1 cupcake)^ |
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.