Indulge in a rich chocolate cupcake (or 3!) without the carb and sugar overload.
Feel amazing after eating a choccie cupcake! Yep, it’s possible. Our chocolate cupcakes will hit you with double the enjoyment. Packed with healthy ingredients and no added sugar, you can really have your cake, and feel great afterwards too!
No cupcake is complete without icing! Finish off your chocolate cupcakes with our Sugar-Free Icing Mix
This product can now be made Egg Free & Vegan, with the use of our Vegan Egg Replacer
Hi Zara, Thanks for your feedback. We are very sorry that you did not enjoy the taste of our chocolate cupcakes. We receive many positive reviews from people who love the flavour (and nutrition) of our products, but of course, individual tastes do vary. Thanks again for getting in touch, and we will take your feedback on board.
Cheers, Jo
PC
27/02/2020
Pam C.
Australia
Choc cupcake mix
I love this mix for your brownie recipe and cooking it in my donut trays and icing it using your icing mix and cream cheese..yummo...I also freeze all my baking ,including the iced ones...
To prepare 12 cupcakes, 24 baby cakes, or 1 low carb chocolate cake, you will need:
Contents of this pack
2 large eggs or PBCo. Egg Replacer
250ml (1 cup) milk of choice
70g (1/3 cup) butter, melted
Prepare – Preheat a fan forced oven to 180°C. Spray the inside of 12 cupcake wrappers with oil to avoid sticking (or use a silicone tray).
Mix – Empty contents of this pack into a large bowl. In a separate bowl, whisk together milk, eggs and melted butter. Pour wet mix into the dry cupcake mix and gently fold until just combined.
Portion – Using a tablespoon, portion mix evenly into the 12 wrappers.
Bake – Place on the top shelf of preheated oven, and bake for 15-20 minutes. After baking, remove cupcakes from tray and place on cooling rack for 2 hours.
Ice, Ice, Baby – Cupcakes should be totally cooled before topping with icing made from PBCo. Sugar Free Icing Mix.
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
Some of our favourite ways to use our low carb gluten free chocolate cupcake mix are;
Julie L. ⭐️⭐️⭐️⭐️⭐️ “Low carb choc cupcake mix – Used the recipes online and used it to make brownies. Keep them in the freezer. Fabulous. Recently diagnosed with Type 2 diabetes so the is my treat. Yum.”
Ray L. ⭐️⭐️⭐️⭐️⭐️ “Yummy – Product arrived before time … its great to be able to enjoy guilt free cookies and cake 😁😅”
Annie G. ⭐️⭐️⭐️⭐️⭐️ – “Chocolate cupcakes – The muffins were really chocolatey and moist. I found I didn’t need to ice them as the flavour was nice enough on its own.”
AU
