Choc Chip Cupcakes
Servings
12cupcakes
Servings
12cupcakes
Ingredients
  • cooking oil spray
  • 1.5cups wholemeal self raising flour
  • 4 free-range eggs
  • 100grams butter
  • 1/2cup reduced-fat milk of choice
  • 1/3cup Natvia
  • 1tsp vanilla extract
  • 1/3cup dark chocolate bits
Instructions
  1. Preheat oven to 180C. Lightly spray 12 holes of a cupcake tray with cooking oil or line with cases.
  2. In a mixing bowl, add flour, eggs, butter, milk and Natvia.
  3. Use an electric mixer and mix on low speed for 2 minutes until well combined.
  4. Add vanilla extract and mix again for 1 minute on high speed.
  5. Fold through chocolate bits.
  6. 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.
  7. One cupcake is one serve. Store leftovers in an airtight container in the fridge for 2-3 days or freeze and defrost as required.
Recipe Notes

156 calories per cupcake.

 

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 Choc Chip Cupcakes
Choc Chip Cupcakes
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Snacks
Cuisine Muffins
Servings
cupcakes
Ingredients
  • 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
Course Snacks
Cuisine Muffins
Servings
cupcakes
Ingredients
  • 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
Choc Chip Cupcakes
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 180C. Lightly spray 12 holes of a cupcake tray with cooking oil or line with cases.
  2. In a mixing bowl, add flour, eggs, butter, milk and Natvia.
  3. Use an electric mixer and mix on low speed for 2 minutes until well combined.
  4. Add vanilla extract and mix again for 1 minute on high speed.
  5. Fold through chocolate bits.
  6. 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.
  7. One cupcake is one serve. Store leftovers in an airtight container in the fridge for 2-3 days or freeze and defrost as required.
Recipe Notes

156 calories per cupcake.