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This is a great recipe to have up your sleeve. Perfect for the lunchbox or for you own afternoon tea, these choc chip cupcakes are simple and delicious.
You can have these low sugar cakes made and cooling on the bench in around half an hour.
Why not make a double batch and freeze individual cakes in cling film so that you always have a healthy snack at hand?
This recipe comes DIRECT from our JulyΒ 28 Day WeightΒ Loss Challenge.
Thank you to Healthy Mummy community member, Nicole Ward, for sending in a pic of her cupcakes.
| Servings |
cupcakes
|
- cooking oil spray
- 1.5 cups wholemeal self raising flour
- 4 free-range eggs
- 100 grams butter
- 1/2 cup reduced-fat milk of choice
- 1/3 cup Natvia
- 1 tsp vanilla extract
- 1/3 cup dark chocolate bits
Ingredients
|
|
- Preheat oven to 180C. Lightly spray 12 holes of a cupcake tray with cooking oil or line with cases.
- In a mixing bowl, add flour, eggs, butter, milk and Natvia.
- Use an electric mixer and mix on low speed for 2 minutes until well combined.
- Add vanilla extract and mix again for 1 minute on high speed.
- Fold through chocolate bits.
- Divide batter evenly between prepared cupcake holes/cases and bake for 20 minutes or until a skewer comes out clean when inserted into the centre.
- One cupcake is one serve. Store leftovers in an airtight container in the fridge for 2-3 days or freeze and defrost as required.
156 calories per cupcake.
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