Low Carb Coconut Lemon Cupcakes

Name: Low Carb Coconut Lemon Cupcakes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12
Ingredients: 1 pack of Low Carb Vanilla Cupcake Mix; 2 eggs; 1/2 cup milk of choice; 80g butter, melted; 1 sachet of coconut milk powder (50g); These cupcakes were iced with our Lemon Icing

Our Coconut Lemon Cupcakes are the perfect cake for your next high tea.

Low Carb Coconut Lemon Cupcakes

The PBCo. Team

Rated 5.0 stars by 1 users

Servings

Prep Time

5 minutes

Cook Time

20 minutes

Calories

259

Ingredients

1 pack of Low Carb Vanilla Cupcake Mix
2 eggs
1/2 cup milk of choice
80g butter, melted
1 sachet of coconut milk powder (50g)

Icing

These cupcakes were iced with our Lemon Icing

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Directions

Preheat a fan-forced oven to 170°C and prepare cupcake tray with 12 wrappers. Prepare a muffin tray with 12 cupcake wrappers. Spray inside wrappers with oil to avoid sticking (or use a silcone tray)
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.
Place tray in preheated oven, and bake for 15-20mins until the cupcakes spring back when touched. After baking, remove cupcakes from tray and place on cooling rack.
Let cupcakes cool completely before icing with our Sugar Free Lemon Icing. Then ENJOY! 😋

Recipe Note

Storage

Cupcakes should be stored in the fridge (for up to 5 days) but served at room temperature. Cupcakes can be frozen (un-iced) for up to 3 months.

Nutrition

Serving Size 84
Calories 259, Protein 7 grams, Fat 23 grams, Saturated Fat 13 grams, Carbs 5 grams, Sugar 2 grams, Sodium 152 milligrams

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Low Carb Coconut Lemon Cupcakes