Lemon Syrup Cupcakes
These Luscious Lemon Syrup Cakes are simply divine! Super citrusy and delicate in texture. These would make any high tea spread extra special. Under 3g carbs per cupcake.
12 (or 24 mini)
These Luscious Lemon Syrup Cakes are simply divine! Super citrusy and delicate in texture. These would make any high tea spread extra special.Under 3g carbs per cupcake.
1 pack Low Carb Vanilla Cupcake Mix
1/3 cup Sugar-free Icing Mix
Place the 3 lemons in a microwave-safe bowl covered with water and microwave for 10 minutes. Take out and let cool.
Place the 2 halved lemons into a blender/food processor with the 3/4 cup milk, 100g melted butter and 2 eggs. Blend until smooth.
Place the vanilla cupcake mix into a bowl and pour the lemon mix on top and gently mix until just combined, folding through.
Portion into 24 small muffin wrappers that have been sprayed with oil to prevent sticking. Bake mini muffins on 160 deg for 20 minutes or until just golden.
Cut the remaining lemon in half and spoon out the pulp and juice and pop into a bowl (remember to remove the seeds)
Once the cupcakes are ready, spoon over the glaze whilst still warm and dust with icing mix.
STORAGE - CAN BE STORED IN THE FRIDGE FOR UP TO 5 DAYS.
Nutrition based on 24 mini cupcakes
Calories 89, Protein 3 grams, Fat 7 grams, Saturated Fat 3 grams, Carbs 2 grams, Sugar 1 grams, Sodium 47 milligrams
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