One packet of Chocolate Cupcake Mix makes…
12 regular sized cupcakes or 24 baby cupcakes!
So how does it taste?
Delightfully chocolatey these cupcakes will definitely hit the spot when you have that chocolate craving but don’t want the sugar hit.
Rich in dark chocolate and not sickly sweet, they are described as having an intense chocolate flavour.
Almond meal, lupin flour, cocoa, coconut flour, rice flour, desiccated coconut, vanilla bean powder, gluten free baking powder (bicarb soda, cream of tartar), natural sweetener (erythritol, stevia (steviol glycosides)), natural flavour (plant extract), salt
CONTAINS TREE NUTS, LUPIN.
May contain traces of sesame seeds and milk products.
?? Made with love in Australia from over 90% Australian Ingredients
Serving size: 1 cupcake (95g when prepared as directed)
|Avg Quantity per serve||Avg Quantity per 100g|
|- added sugars||0g||0g|
Easy to make…
To prepare 12 cupcakes or 24 baby cakes, you will need:
- 2 eggs
- 1 cup milk of choice (250ml)
- 1/3 cup melted butted (70g)
- contents of this pack
Prepare – Preheat a fan forced oven to 180°C and prepare cupcake tray with 12 wrappers.
IMPORTANT: Spray the inside of wrappers with oil to avoid any 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 this wet mix into the dry cupcake mix and gently fold until just combined.
Portion – Using a tablespoon, portion mix evenly into the 12 cupcake wrappers. Ensure tops are smooth and even.
Bake – Place on the top shelf of 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.
Ice – Cupcakes should be totally cooled before icing with Anna’s Low Carb Kitchen Icing Mix.
Storage – 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.