Low sugar cupcakes


  • 500 gram FunCakes Mix for Cupcakes – Low Sugar
  • 200 gram FunCakes Mix for Buttercream – Low Sugar
  • 490 gram (cream)butter
  • 5 eggs
  • 200 ml water
  • Wilton muffin/cupcake baking pan
  • Baking cups kraft e.g. House of Marie
  • FunCakes disposable decorating bag
  • Wilton tip #1M
  • Leaves of mint
  • Blueberries

Add 200 ml of water to 200 g of the mix for Buttercream and beat with a whisk. Then let the mixture rest at room temperature for at least one hour.

Preheat the oven to 180°C (convection oven 160°C). Ingredients need to be at room temperature. Mix 500 g mix, 250 g butter and 5 eggs on low speed for 4 minutes to a smooth batter. Line a muffin pan with paper baking cups, use an icecream scoop to half fill the cups with batter. Bake the cupcakes in the oven for approx. 18-20 minutes.

Beat 240 g butter for approx. 5 minutes until creamy. Add a part of the mixture to the butter and beat until the mixture has been completely absorbed before adding the next part. Once all of the mixture has been added, beat to a smooth buttercream (approx. 10 minutes).

Place the tip in the decorating bag and fill this with the cream. Pipe swirls on the cupcakes and decorate them with leaves of mint and blueberries.

Number of cupcakes: 20-24 cupcakes.