To prepare 12 cupcakes, 24 baby cakes, or 1 low carb chocolate cake, you will need:
Contents of this pack
2 large eggs
125ml (1/2 cup) milk of choice
120g 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