Ingredients:

• 1/2 cup butter (100 g)
• 1/2 cup light brown sugar (100 g)
• 1 cup + 3/4 cup Loprofin Baking Mix, plus extra for dusting (220 g)
• 2 tsp powdered low protein egg replacer
• 1 tsp cinnamon
• 1/3 cup carrots, finely grated (40 g)
• 1/2 cup + 1/3 cup liquid LP-Drink Mix prepared as per label instructions (200 mL/6.6 fl oz)

Method:

1. Preheat oven to 360°F. Line cupcake tray with paper liners.
2. In a large bowl, cream the butter and sugar together until the mixture is light and fluffy.
3. Add in the Loprofin Baking Mix, egg replacer, carrot, cinnamon and LP-Drink Mix and beat until smooth. 
4. Divide the batter between the cupcake cups and bake in the preheated over for 15-20 minutes.
5. Allow to cool on a wire rack before decorating with icing.
6. Store cupcakes in an airtight container for up to 3 days. Un-iced cupcakes can be frozen for up to 3 months.

Makes about 6 large or 10 medium cupcakes