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  • RECIPE MAKES: 10 cakes each providing 1g protein
  • PREP TIME: 40 minutes
  • COOK TIME: 40 minutes
Step 1

Pre-heat oven to 190⁰C. Place 10 patty pans into a 12-hole muffin tin. Blend together Low Protein Cake Mix, margarine, ricotta, juice and water for 1 minute with a whisk.

Step 2

Divide mixture evenly between the 10 patty pans. Bake for 20 minutes; the cakes should be risen and just browned. Cool on a wire rack. Dust lightly with icing sugar.


Serving suggestions:

A warmed cup-cake topped with ProZero custard (recipe in this section) makes a great dessert option that is quick and easy to prepare.


Top tip:

For a tasty cup-cake option try using lemon juice instead of orange juice and adding ½ cup raspberries into the cake mixture.  

If you need a cup-cake which is protein free; simply delete the ricotta cheese and increase the margarine to 3 Tbs.

*Fate Low Protein Cake Mix is a food for special medical purposes and must be used under medical supervision.

  • 250g Fate* Low Protein Cake Mix
  • 1 ½ Tbs soft margarine
  • 6 Tbs (120g) reduced fat ricotta cheese
  • ¼ cup orange juice
  • ¼ cup water
  • Icing sugar for dusting