Festive Cupcakes

This ketogenic diet recipe provides approximately:
Nutritional content | Per 1 Portion | Per 2 Portions | ||
Fat | 27.4g | 19.2g LCT | 54.7g | 38.4g LCT |
8.2g MCT | 16.3g MCT | |||
Protein | 5.2g | 10.4g | ||
Carbohydrate | 3.9g | 7.7g | ||
Energy (calories) | 282kcal | 564kcal |
Ingredients
Ingredients | Quantity |
Cupcakes | |
Butter, room temperature | 15g |
Sweetner e.g. Sukrin gold | 8g |
Vanilla essence | 2 drops |
Egg, beaten | 12g |
Lemon, zest | 3g |
Mixed Spice | 2g |
Carbohydrate free baking powder, e.g. Barkat | 1g |
Ground almonds | 25g |
MCTprocal™ | 26g |
Water | 20g |
Butter Cream Icing | |
Butter, room temperature | 12g |
Double cream | 2g |
Sugar free icing sugar, e.g. Sukrin Melis icing sugar | 30g |
Raspberries, freeze-dried | 1g |
Gold or silver spray on edible glitter |
Method:
Cupcakes
- 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.
Butter Cream Icing
- 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.