Low Carb Chocolate Cupcake Mix

Quality Natural Ingredients

Lupin flour, rice flour, cocoa (21%), kibbled sunflower, almond meal, natural sweeteners (erythritol, stevia (steviol glycosides)), coconut flour, raising agents (glucono delta-lactone, sodium bicarbonate, calcium phosphate), salt.

CONTAINS LUPIN AND ALMOND. May contain milk, egg and sesame.
Map of Australia Made with love in Sydney, Australia

LOW CARB – GLUTEN FREE – NO ADDED SUGAR

Macros per serve: Protein 4g • Fat 8g • Carbs 5g

Preparation

1 Preheat a fan forced oven to 180°C and prepare cupcake tray with 12 wrappers.

2 Spray the inside of wrappers with oil to avoid any sticking (or use a silicone tray).

Method

1 Empty contents of this pack into a large bowl. In a separate bowl, whisk together milk, eggs and melted butter. Pour this wet mix into the dry cupcake mix and gently fold until just combined.

2 Using a tablespoon, portion mix evenly into the 12 cupcake wrappers. Ensure tops are smooth and even.

3 Place on the top shelf of the preheated oven, and bake for 15-20 minutes. Rotate tray at halfway to ensure even baking. Remove cupcakes from oven and place on a cooling rack.

4 Cupcakes should be totally cooled before icing with Anna’s Low Carb Kitchen Icing Mix.

Storage

1 Cupcakes should be stored in the fridge (for up to 5 days) but served at room temperature. Cupcakes can be frozen (un-iced) for up to 3 months.

Nutritional Information

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