Low Carb Red Velvet Cupcakes
For when you really need that decadent chocolate hit – but want to save yourself (or your family) from that sugar overload! No one will ever believe just how healthy these cupcakes are – so you don’t have to deal with the kids bouncing off the walls from crazy sugar hits at your next party!
2 eggs 1 cup milk of choice (250ml) 1/3 cup melted butter (70g) 1 pack of Low Carb Choc Cupcake Mix
--Preparation Preheat a fan forced oven to 180°C and prepare cupcake tray with 12 wrappers. Spray the inside of wrappers with oil to avoid any sticking (or use a silicone tray). --Method Empty contents of this pack into a large bowl. In a separate bowl, whisk together milk, eggs and melted butter. Pour this wet mix into the dry cupcake mix and gently fold until just combined. Using a tablespoon, portion mix evenly into the 12 cupcake wrappers. Ensure tops are smooth and even. Place on the top shelf of the preheated oven, and bake for 15-20 minutes. Rotate tray at halfway to ensure even baking. Remove cupcakes from oven and place on a cooling rack. Cupcakes should be totally cooled before icing with Anna’s Low Carb Kitchen Icing Mix. --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.
^Nutritional values are averages only – subject to seasonal variation.