Mouseover or tap the image for recipe details.
Sukrin Sugar-free Easter Cupcakes, yeast, dairy, gluten and wheat-free with Sukrin Cake Mix
These divine cupcakes are delicious as they are, or topped with buttercream made with Sukrin Icing and decorated with little marzipan Easter eggs made with Sukrin Almond flour.
Preheat the oven to 350f/180c/GM4.
Mix the Sukrin cake mix with the eggs, water and oil and any flavourings and whisk until the batter is smooth.
Fill a muffin tray lined with baking cases with the mix, each case ⅔ full.
Bake for 25-30 mins. Allow to cool in the tin for a few minutes before removing to a wire rack to finish cooling.