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
|Servings per package: 12
Serving size: 52g (1 cupcake)^
||481 kJ (115 Cal)
||925 kJ (221 Cal)
||1230 kJ (294 Cal)
|- added sugars
^When prepared as directed using unsweetened almond milk. All values are averages and are subject to seasonal variation.