Recipes

Creamy Cup Cakes

Ingredients (for 6 Cup Cakes):
115 g (4 oz) Loprofin Mix (about 3/4 cup plus 1 tbsp)
50 g (2 oz) butter (4 tbsp or 1/4 cup or 1/2 stick)
50 g (2 oz) superfine granulated sugar (or baker’s sugar) (about 3 tbsp)
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
100 mL (about 3 fl oz) prepared LP Drink
Paper cupcake baking cups
*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.

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