Recipe
Lemon cupcakes
Recipe highlights
Total cooking time:
30 min
Category:
Low Protein Diet - exchange value 0
Servings:
6
Ingredients
FOR THE CUPCAKES
50g butter, softened
50g caster sugar
1 tsp vanilla essence
115g Loprofin Mix
1 tsp Loprofin Egg Replacer
1 tsp baking powder
100ml Sno-Pro
Juice of 1/2 lemon
Zest of 1 lemon
FOR THE LEMON BUTTERCREAM
100g butter, softened
200g icing sugar
Zest of 1 lemon
1 tbsp lemon juice
1 tbsp yellow food dye
Method
- Preheat the oven to 180C and line a cupcake tray with paper cases.
- Place the butter and sugar in a large bowl. Beat for 1–2 minutes, until light and creamy in texture.
- Thoroughly mix together with the Loprofin Mix, Loprofin Egg Replacer and baking powder.
- Stir the Sno-Pro into the creamed mixture until a soft smooth batter is achieved.
- Transfer the mixture into the cupcake cases.
- Bake the cupcakes in the oven for 15 minutes, until well risen and firm to touch. The cupcakes will be very pale in colour.
- Allow to cool for 5 minutes, then transfer onto a wire rack.
- To make the buttercream icing, whisk together the butter, icing sugar, lemon juice, lemon zest and yellow food colouring to form a smooth icing.
- When the cupcakes are cooled, pipe the buttercream icing onto the cupcakes and decorate as desired.