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!
By Luke Hopkins Snack
Share this recipe with friends and family
- Prep 10 MINS
- Cook 15 MINS
- Yields 12 Cupcakes
1 cup milk of choice (250ml)
1/3 cup melted butter (70g)
1 pack of Simply Low Carb Chocolate Cupcake Mix
Low Carb Chocolate Cupcake Mix (220g)AUD$ 9.95
1Preheat a fan forced oven to 180°C and prepare cupcake tray with 12 wrappers.
2Spray the inside of wrappers with oil to avoid any sticking (or use a silicone tray).
1Empty 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.
2Using a tablespoon, portion mix evenly into the 12 cupcake wrappers. Ensure tops are smooth and even.
3Place 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.
4Cupcakes should be totally cooled before icing with Anna’s Low Carb Kitchen Icing Mix.
1Cupcakes 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.