PBCo. Low Carb Vanilla Cupcake Mix 220g Gluten Free
PBCo. Low Carb Vanilla Cupcake Mix 220g (Makes 12 Cupcakes) Gluten Free – Back of PackNIP Simply Low Carb Vanilla CupcakesSimply Low Carb Vanilla Cupcake Mix – Lemon Syrup CupcakesSimply Low Carb Vanilla Cupcake Mix – Cappuccino CupcakesSimply Low Carb Vanilla Cupcake Mix – Butter CakeSimply Low Carb Vanilla Cupcake Mix – LamingtonsSimply Low Carb Vanilla Cupcake Mix – Zesty Lemon Yoghurt Cake

Low Carb Vanilla Cupcake Mix (220g)

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

✅ LOW CARB✅ GLUTEN FREE✅ NO ADDED SUGAR

Macros persugar free icing iconProtein 5g  •  Fat 10g  •  Carbs 4g

Quality Ingredients

Lupin flour, rice flour, almond meal, desiccated coconut, coconut flour, raising agents (glucono delta-lactone, sodium bicarbonate, calcium phosphate), natural sweeteners (erythritol, stevia (steviol glycosides)), vanilla bean powder, salt.

CONTAINS LUPIN AND ALMOND. May contain milk, egg and sesame.

Map of Australia Made with love in Sydney, Australia

1 packet of Low Carb Vanilla Cupcake Mix makes…

12 regular sized sugar-free cupcakes, 24 baby cupcakes, or 1 regular low carb vanilla cake!

simply low carb cupcake icon simply low carb cupcake icon simply low carb cupcake icon simply low carb cupcake icon simply low carb cupcake icon simply low carb cupcake icon simply low carb cupcake icon simply low carb cupcake icon simply low carb cupcake icon simply low carb cupcake icon simply low carb cupcake icon simply low carb cupcake icon simply low carb cupcake icon

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Customer Reviews
4.7 Based on 69 Reviews
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G
10/07/2020
Geri
Australia Australia
Amazing!

Have no idea how this mix tastes so good with so little carbs! Tastes exactly like normal cupcakes, really impressed. I made it as a cake as I didn’t have cupcake tins and it worked great, just increased the cooking time be 5-10mins.

12/07/2020
lovepbco.com

Hey Geri! Thanks for your feedback. We are very pleased to hear that you enjoyed our mix as a lovely cake. be sure to check out our recipes pages for more great ideas using this mix and more. Cheers, Jo :)

ES
15/05/2020
Erfan S.
AU AU
Too Eggy

We did not like this at all. It was too eggy and it did not taste good at all. We will not buy this one again.

17/05/2020
lovepbco.com

Hey Efran, Hey Erfan, We are sorry to hear that you found our vanilla cupcakes to be eggy. We receive many positive reviews from customers who love the taste (and nutrition) of our cupcakes who enjoy them as they are or experiment with different flavour additions, but of course, individual tastes do vary. We have an egg-replacer product that you may like to try with our cupcakes, that way you wouldn't have to use/ add eggs? Thanks again for getting in touch, and we will take your feedback on board. Thanks, Jo

MF
23/04/2020
Maddy F.
AU AU
Best vanilla cake mix

Great cake mix ,love it

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;

Some of our favourite feedback on this product:

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…”

Quality Ingredients

Lupin flour, rice flour, almond meal, desiccated coconut, coconut flour, raising agents (glucono delta-lactone, sodium bicarbonate, calcium phosphate), natural sweeteners (erythritol, stevia (steviol glycosides)), vanilla bean powder, salt.

CONTAINS LUPIN AND ALMOND. May contain milk, egg and sesame.

Map of Australia Made with love in Sydney, Australia

Nutritional Information

Servings per package: 12
Serving size: 53g (1 cupcake)^
Avg. Qty. per servingAvg. Qty. per 100gAvg. Qty. per 100g Dry Mix
Energy551 kJ (132 Cal)1040 kJ (249 Cal)1680 kJ (402 Cal)
Protein, total4.9 g9.2 g19.9 g
- gluten0 mg0 mg0 mg
Fat, total10.0 g18.9 g22.1 g
- saturated5.3 g10.0 g9.7 g
Carbohydrate4.1 g7.7 g21.8 g
- sugars0.7 g1.3 g3.1 g
- added sugars0 g0 g0 g
Dietary fibre3.3 g6.2 g17.6 g
Sodium82 mg155 mg445 mg

^When prepared as directed using unsweetened almond milk. All values are averages and are subject to seasonal variation.

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