Classic vanilla cupcakes

These light and fluffy low sugar vanilla cupcakes are the perfect dessert for special occasions. They are classic and delicious, all without the sugar!

MAKES: 24 cupcakes

INGREDIENTS

You will need

2 x 12 cup cupcake pans
24 x 65mm cupcake patties
1 x Noshu 98% Sugar Free Vanilla Velvet Cake Mix

For the cupcakes

1 x Noshu 98% Sugar Free Vanilla Velvet Cake Mix
3/4 cup milk/nut milk or water
2 x extra large eggs
100 g/5 tbsp dairy-free spread or butter (melted)

For the frosting

1 x Noshu 98% Sugar Free Vanilla Frosting sachet
4 tbsp butter (room temperature)
2 tbsp full cream milk

Dairy-free frosting option

4 tbsp dairy-free spread (no milk needed)

METHOD

Preheat oven to 160°C (150°C fan forced). Place patties in your cupcake pans.

MIX

In a mixing bowl, combine packet cake mix, milk (or water), eggs and melted non-dairy spread (or melted butter).

Beat with an electric mixer using the whisk attachment on medium speed for 2 minutes. Your batter should be smooth and glossy. Evenly distribute the batter between your cupcake patties so that they are about halfway full.

BAKE

Place your pans in the preheated oven and bake for 17 minutes or until a skewer inserted in the middle comes out clean.

Once your skewer comes out clean, remove the pans from the oven and place on a wire cooling rack for 5 minutes before removing the cupcakes from the pans.

FROSTING

Add room temperature butter (or dairy-free spread) to a medium mixing bowl and beat with an electric mixer on high speed for 2 minutes until pale and creamy.

Slowly add frosting mix, 1 tbsp at a time, beating on medium for a further 3–4 minutes until frosting is smooth. If using butter: Add the full cream milk and beat on high for an additional 2 minutes until frosting is aerated and doubled in volume.

DECORATE

Pipe or spread the frosting on your completely cooled cupcakes as you desire.

Serve and enjoy!

STORE

Store in an airtight container for up to 3 days.

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