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Low Sugar Cupcakes

This recipe makes 12 cupcakes


  • 125g white spelt flour
  • 1 teaspoon baking powder
  • 125g unsalted butter
  • 2 large eggs
  • 125ml rice malt syrup
  • 2-3 tablespoons milk

For the topping

  • 300ml double cream
  • Sugar free jam of preferred flavour
  • 100g Blackberries or preferred berries

Step 1

Preheat oven to 180°C.

Step 2

Mix all of the dry ingredients together in a bowl.

Step 3

Cream the butter until smooth in a large mixing bowl.

Step 4

Add a tablespoon of the dry mixture and 1 egg. Whisk to incorporate.

Step 5

Add a further tablespoon of the dry mixture and the remaining egg and continue whisking.

Step 6

Add the remainder of the dry ingredients, the rice malt syrup and the milk and fold together until combined.

Step 7

Spoon the mixture into prepared baking cases, filling approximately halfway.

Step 8

Bake in the oven for approximately 20 minutes or until they are risen and golden-brown.

Step 9

Once cooked, remove from the oven and leave to cool on a wire rack.

Step 10 (For the topping)

Whisk the double cream to form soft peaks.

Step 11

Apply to cooled cakes and decorate with berries as desired