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Festive Cupcakes

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  • 3:1 ratio
  • RECIPE MAKES: 2 portions
  • PREP TIME: 20 minutes
  • COOK TIME: 15 minutes

This recipe makes 2 portions, 1 portion contains:

Total Fat

Cupcakes Step 1

Pre heat oven to 200˚C/180˚C fan/gas mark 6.

Step 2

Add butter and sweetener to a mixing bowl, beat with a spoon for 2 mins until fluffy.

Step 3

Add eggs, vanilla essence and water, beat briefly to combine.

Step 4

Gently fold in MCTprocal™, baking powder, ground almonds, mixed spice and 2g of lemon zest, mix till a smooth batter is formed.

Step 5

Divide the cupcake mixture between two 7cm cup cases.

Step 6

Bake for 10 to 15 mins or until a metal skewer inserted into the middle comes out clean.

Step 7

Transfer the cakes to a wire rack and leave to cool completely.

Butter Cream Icing Step 1

Add sugar-free icing sugar and butter to a bowl, beat together using a spoon.

Step 2

Add the double cream, continue to beat until smooth.

Step 3

Divide the butter cream between the two cupcakes.

Step 4

Spread the butter cream over the top of cake using a palette knife.

Step 5

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.

  • Cupcakes
  • 15g Butter, room temperature
  • 8g Sweetner e.g. Sukrin gold
  • 2 drops Vanilla essence
  • 12g Egg, beaten
  • 3g Lemon, zest
  • 2g Mixed Spice
  • 1g Carbohydrate free baking powder, e.g. Barkat
  • 25g Ground almonds
  • 26g MCTprocal™
  • 20g Water
  • Butter Cream Icing
  • 2g Double cream
  • 30g Sugar free icing sugar, e.g. Sukrin Melis icing sugar
  • 1g Raspberries, freeze-dried
  • Gold or silver spray on edible glitter