Quality Natural Ingredients
Low carb flour blend (rice, lupin,coconut), erythritol, cocoa (14%), chicory root fibre, almond meal, baking powder, natural flavour, stevia leaf extract.
CONTAINS LUPIN AND ALMOND.May contain milk, egg and sesame.
Made with love in Sydney, Australia
To prepare 12 cupcakes, 24 baby cakes, or 1 low carb chocolate cake, you will need:Contents of this pack2 large eggs125ml (1/2 cup) milk of choice120g butter, melted
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 Chocolate 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