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.
- 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
