PB Co Low Carb Cupcake Mix
Our Low Carb Cupcakes are the perfect centrepiece for any occasion.
1 packet of Low Carb Cupcake Mix makes 12 regular sized sugar-free cupcakes, 24 baby cupcakes, or 1 regular low carb cake!
No one will ever believe just how healthy these sugar free cupcakes are – so you don’t have to deal with the kids bouncing off the walls from crazy sugar hits at your next party!
|Manufacturer||THE PROTEIN BREAD CO|
Quality Ingredients (Vanilla Flavour)
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.
Made with love in Sydney, Australia
Nutritional Information (Vanilla Flavour)
^When prepared as directed using unsweetened almond milk. All values are averages and are subject to seasonal variation.
|Directions & Warnings|
To prepare 12 cupcakes, 24 baby cakes, or 1 low carb vanilla cake, you will need:
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.
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