Fluffy, fun, and just a little bit cheeky! These cupcakes are perfect for parties, Easter treats, or just because.
Prep Time: 15 minutes
Cook Time: 20 minutes
Calories: 250 per cupcake
Cupcakes
1 pack Low Carb Vanilla Cupcake Mix
2 eggs
½ cup milk of choice
80g butter, melted
Icing & Decoration
⅓ cup Sugar Free Icing Mix (75g)
200g cream cheese
40g butter
1 tsp water (10ml)
½ cup (50g) shredded coconut
Yellow food colouring
1 tube Mini M&M’s (35g – you’ll need the brown and orange ones)
1. Preheat & Prep
Preheat your oven to 180°C (fan-forced). Line a cupcake tin with patty cake cases and spray with a little oil to prevent sticking—or use a silicone baking tray for easy removal.
2. Mix it Up
Pour the cupcake mix into a large bowl. In a separate bowl, whisk together the melted butter, eggs, and milk of your choice. Add the wet ingredients into the dry mix and combine well.
3. Bake
Spoon the mixture evenly into the prepared cupcake cases. Bake for 15–20 minutes or until golden on top and a skewer comes out clean. Let cool completely on a wire rack before decorating.
❗ Note: If using the older 220g Vanilla Cupcake Mix, follow the milk and butter measurements on that pack.
4. Colour the Coconut
Add shredded coconut into a ziplock bag with a few drops of yellow food colouring. Seal and shake until the coconut is evenly coloured. Add more drops if needed to brighten the yellow.
5. Make the Icing
Prepare the Sugar Free Icing Mix as directed. Blend in cream cheese, butter, water, and a drop of yellow food colouring until smooth and fluffy.
6. Decorate
Spread icing generously on top of each cooled cupcake. Dip into the yellow coconut to coat. Use two brown Mini M&M’s for eyes and two orange ones to form a beak – now you’ve got a cute little chick!
Store in an airtight container in the fridge for up to 5 days. Can also be frozen for up to 1 month (note: icing may split slightly after thawing).