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Yellow Creamy Cupcakes

You’ll wish everyday was your birthday once you bit into this low protein cupcake recipe featuring Loprofin Baking Mix. Double the recipe and make a dozen so you can freeze and have this sweet treat ready to eat in a moments notice.

Ingredients (for 6 Cupcakes)

  • 3/4 cup + 1 Tbsp Loprofin Baking Mix (115 g)
  • 1/4 cup butter (50 g or 1/2 stick)
  • 1/4 cup superfine granulated sugar (50 g)
  • 1 tsp egg replacer (such as Ener-G Egg Replacer) (alternatively, you can use 1/2 banana*)
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 drop yellow food coloring
  • 1/3 cup + 2 Tbsp prepared LP Drink (100 mL/3.3 fl oz)
  • Paper cupcake baking cups

Method:

  1. Preheat the oven to 350 °F.
  2. Cream together the butter and sugar until light and fluffy with an electric mixer.
  3. Add the Loprofin Baking Mix, egg replacer and baking powder into the creamed mixture and blend together.
  4. Add the LP Drink, vanilla extract and yellow food coloring gradually and mix in until smooth.
  5. Spoon the batter into baking cups and bake at 350 °F for approximately 10-15 minutes.
  6. Allow to cool on a wire rack. Decorate.

*If you use a banana as the egg replacer, the flavor will be changed a bit; the cupcakes will taste like banana bread cupcakes (and they are delicious!) However, only do this if you like bananas since it will be a noticeable difference.

Nutritional Information Per Recipe
Calories 1035 kcal
Protein 1.2 g
Phenylalanine 42 mg
Leucine 84 mg