by Andrea H.


  • 250g butter

  • 250g Natvia

  • 250g gluten free self raising flour

  • 4 eggs

  • 1 tablespoon vanilla extract

  • 3 tablespoon cocoa powder


  • 1.

    Place cupcake cases into a cupcake tin, heat oven up to 190°C or 170°C on fan bake.

  • 2.

    2. Combine butter, Natvia and vanilla extract in a mixing bowl and beat until light and fluffy.

  • 3.

    Add the eggs one at a time, add a little flour after each egg, gently mixing with a whisk to combine.

  • 4.

    Next, add the cocoa and gently combine.

  • 5.

    Divide the mixture into the cases and bake for 15 – 20 minutes until golden and risen.

  • 6.

    If unsure that they are baked right through, insert a skewer and check that it comes out clean.

  • 7.

    When cool, they are delicious as is, or you can ice with your favourite frosting!

Nutritional information

Nutritional analysis per serving (12 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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