Low Carb Vanilla Cupcakes are the perfect centrepiece for any occasion. Gluten Free as well (but no one will know!)
No one will ever believe just how healthy these cupcakes are. Packed with natural ingredients and no added sugar, you can really have your cake, and feel amazing afterwards too!
Low carb flour blend (rice, lupin,coconut), erythritol, almond meal, chicory root fibre, baking powder, vanilla bean powder, natural flavour, stevia leaf extract.
CONTAINS LUPIN AND ALMOND. May contain milk, egg and sesame.
Map of Australia Made with love in Sydney, Australia
To prepare 12 cupcakes, 24 baby cakes, or 1 low carb vanilla cake, you will need:
PREPARE – Prepare – Preheat a fan forced oven to 170°C. Spray the inside of 12 cupcake wrappers with oil to avoid sticking (or use a silicone tray).
MIX – In a large bowl whisk together eggs, milk and melted butter. Add Vanilla Cupcake Mix. Using a hand whisk, beat for approx. 30 seconds until the mixture is smooth and glossy. Batter will thicken. Portion evenly into 12 wrappers.
BAKE – Place tray in preheated oven, and bake for 15-20 minutes until the cupcakes spring back when touched. After baking, remove cupcakes from tray and place on cooling rack.
ICE & ENJOY – Let cupcakes cool completely before icing with PBCO. Sugar Free Icing. Cupcakes are best served at room temperature.
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.
VEGAN – This product can now be made Egg Free & Vegan, with the use of our Vegan Egg Replacer
