This recipe makes 2 portions, 1 portion contains:
Pre heat oven to 200˚C/180˚C fan/gas mark 6.
Add butter and sweetener to a mixing bowl, beat with a spoon for 2 mins until fluffy.
Add eggs, vanilla essence and water, beat briefly to combine.
Gently fold in MCTprocal™, baking powder, ground almonds, mixed spice and 2g of lemon zest, mix till a smooth batter is formed.
Divide the cupcake mixture between two 7cm cup cases.
Bake for 10 to 15 mins or until a metal skewer inserted into the middle comes out clean.
Transfer the cakes to a wire rack and leave to cool completely.
Add sugar-free icing sugar and butter to a bowl, beat together using a spoon.
Add the double cream, continue to beat until smooth.
Divide the butter cream between the two cupcakes.
Spread the butter cream over the top of cake using a palette knife.
Sprinkle freeze-dried raspberries and lemon zest on top and spray with edible glitter spray.
MCTprocal™ is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for allergens and other product information.
Always check with your dietitian what is suitable for you.