Low Carb Coconut Lemon Cupcakes
Our Coconut Lemon Cupcakes are the perfect cake for your next high tea.
1 packet of Simply Low Carb Vanilla Cupcake Mix 2 eggs 1 & 1/4 cup (310ml) milk of choice (nutrition is based with unsweetened Almond milk) 90g Butter 1 sachet (50g) of coconut milk powder --Icing Followed the instructions on the back of the Simply Low Carb - Sugar Free Icing Mix packet for the lemon flavoured icing.
Preheat oven to 180 degrees and prepare cupcake tray with 12 wrapper - Spray the wrappers well (we used coconut oil spray)
Melt butter in the microwave, allow it to cool. Whisk together eggs, milk and melted butter in a small bowl.
Place dry mix and coconut powder in a larger bowl and pour the egg mix into the cupcake then stir enough to combine well.
Using a spoon portion mix evenly in the wrappers and bake for 15-20mins or when the skewer pulls out clean.
Allow your cupcakes to cool on a rack. Must be completely cool before icing.
Iced cupcakes can be kept in the fridge for up to 5 days.