Butterfly Cupcakes

Super fun, cute, delicious and no added sugar!
A traditional cupcake recipe using Lakanto means it now only contains 1g of sugar per serve. 
Kids will particularly love to see (and eat) the butterfly wings! 

 

Makes 9 cupcakes 

Ingredients

  • 1 ¾ cups Self-raising flour, sifted
  • ¾ cup Lakanto Baking Blend
  • 2 large eggs
  • 120g unsalted butter, melted
  • ½ cup full cream milk
  • 1 Tbsp vanilla extract

Cream Filling

  • 300ml thickened cream
  • 1 Tbsp vanilla bean paste
  • 1 Tbsp Lakanto Icing Powder
  • ½ cup sugar free raspberry or blackberry jam
  • 2 cups fresh berries, sliced

Method

  1. Preheat oven to 180°C. Line a 12-hole muffin tray with paper cases.
  2. In a large bowl, mix together flour and Lakanto Baking Blend. Add eggs, butter, milk and vanilla. Whisk until smooth.
  3. Spoon cake batter into the cup cake cases. Bake in the oven for 15-20 mins.
  4. Make the cream filling by whipping cream, vanilla bean paste and Lakanto Icing Powder to soft peaks. Transfer to a piping bag.
  5. To create the butterfly cakes, remove the top of each cake using a serrated knife. Cut top piece in half to create ‘wings'.
  6. Remove a small amount from the centre of each cake. Fill with a teaspoon of jam. Pipe the cream on top and secure wings in place
  7. Finish with a dusting of Lakanto Icing Powder and slices of fresh berries in the centre. Serve immediately, or keep chilled.


Approx Nutritional Information Per Serve 60g - Energy 725 kJ (173 Cal) - Protein 2.8g - Total Fat 12.0g Saturated Fat 7.6g - Carbohydrate 12.4g - Fibre 1.6g - Natural Sugar 1.0g  Sodium 124 mg Erythritol 7.7g


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