Low Carb Chocolate Cupcakes are the perfect centrepiece for any occasion. Gluten Free as well (but no one will know!)
No one will ever believe just how healthy these cupcakes are. Packed with natural ingredients and no added sugar, you can really have your cake, and feel amazing afterwards too!
✅ Gluten Free ✅ No Added Sugar – Naturally Sweetened ✅ Easy to make
Hey Sheetal! We love that you love our chocolate cupcakes! I struggle with letting them cool too, they are just so yum! Thanks for your feedback. Cheers, Jo
JH
22/06/2021
Julie H.
AU
Easy chocolate cupcakes
Love these - add your chocolate chips and some walnuts for extra crunch!!
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
AU
