Our Low Carb Vanilla Cupcakes are the perfect centrepiece for any occasion.
These cute vanilla cupcakes can be made as regular or mini’s depending on your event. No one will ever believe just how healthy these cupcakes are. Packed with healthy ingredients and with no added sugar, you can really have your cake, and feel amazing afterwards too!
No cupcake is complete without icing! Finish off your vanilla cupcakes with our Sugar-Free Icing Mix
This product can now be made Egg Free & Vegan, with the use of our Vegan Egg Replacer
I love these little cupcakes. I make a batch (without icing) and I keep them in the freezer, defrost overnight and take to work for morning tea. It feels like I'm being so naughty eating cupcakes, but these are amazingly low cal & carbs! (I sometimes add a little extra sweetener to the mix)
Hey Alice, Thanks for your feedback. We are sorry to hear that you didn't enjoy our Vanilla cupcakes. These are one of our top sellers, our customers tell us they love the taste of our Vanilla Cupcakes, but of course individual tastes do vary.
I'll pass your thoughts to the team. Cheers, Jo :)
NB
04/12/2019
Nicole B.
US
okay mix
The cupcake was okay. Nothing amazing, but that icing - wow!!!
Great for parties of all ages, easy to prepare and bake. Most people don't know the difference between a standard cupcake and these fabulous low carb ones, The sugar free icing goes great on these
To prepare 12 cupcakes, 24 baby cakes, or 1 low carb vanilla 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;
Denise T. ⭐️⭐️⭐️⭐️⭐️ “Very Happy. – I was so impressed when I made the vanilla cupcakes with yummy strawberry 🍓 icing, my workmates could not tell that they were Sugar Free & Low Carb. Everyone really & loved them. Thank you Anna for your Wonderful Products. ❤️❤️”
Jan A. ⭐️⭐️⭐️⭐️⭐️ “Low Carb Vanilla Cupcake Mix – So easy to use, quick yummy results. Keeps well in fridge.”
Ruth W. ⭐️⭐️⭐️⭐️⭐️ – “Loving it – Fantastic. Been doing Keto for most of year and so good to find products and recipes to help the “sweet” bit. Website is easy to use, order arrived quickly, and yummy…”
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