Method:

Cupcakes

1. Pre heat oven to 200˚C/180˚C fan/gas mark 6.
2. Add butter and sweetener to a mixing bowl, beat with a spoon for 2 mins until fluffy.
3. Add eggs, vanilla essence and water, beat briefly to combine.
4. Gently fold in MCTprocal^™, baking powder, ground almonds, mixed spice and 2g of lemon zest, mix till a smooth batter is formed.
5. Divide the cupcake mixture between two 7cm cup cases.
6. Bake for 10 to 15 mins or until a metal skewer inserted into the middle comes out clean.
7. Transfer the cakes to a wire rack and leave to cool completely.

Butter Cream Icing

1. Add sugar-free icing sugar and butter to a bowl, beat together using a spoon.
2. Add the double cream, continue to beat until smooth.
3. Divide the butter cream between the two cupcakes.
4. Spread the butter cream over the top of cake using a palette knife.
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.