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