Devil's Food Cupcakes

Exchange Value: 0* Servings: 12


  • 125g butter, softened
  • 125g caster sugar
  • 250g Loprofin Mix
  • 2 tsp Loprofin Egg Replacer
  • 200ml Sno-Pro Milk Replacer / Loprofin Drink
  • 25g cocoa powder
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp vanilla extract
  • 1 tsp instant espresso powder
  • 1 carrot, grated
  • 1 small apple, grated
  • 1/2 mashed avocado
  • 1/2 mashed banana
  • 2 tsp Loprofin Egg White Replacer
  • 200ml boiling water
  • 12g vegetable gelatine (1 sachet)
  • 2 tsp vanilla extract
  • 200g caster sugar
  • 125g Violife cream cheese


  1. Preheat the oven 170°C.
  2. In a jug, mix the cocoa powder, espresso powder, mashed banana, avocado and Sno-Pro Milk Replacer or Loprofin Drink, then set to one side.
  3. In a bowl, whisk together the butter, sugar and vanilla extract until light, fluffy and pale.
  4. Add in the Loprofin Mix, Loprofin Egg Replacer, baking powder and bicarbonate of soda to the butter and sugar mix.
  5. Gradually add the cocoa and espresso liquid mix and gently combine.
  6. Finally, add the grated carrot and apple, then stir until you have a batter.
  7. Pour the cake mix into a 10" cake tin or a 12 cup muffin tin.
  8. Bake for 30-35 minutes until the cake or muffins spring back from the side of the tin. Check the cake after 25 minutes as cooking time will depend on your oven.
  9. To make the cream cheese frosting, in a jug mix boiling water and Loprofin Egg White Replacer and leave to cool.
  10. In a separate bowl, dissolve the vegetable gelatine in 2 tbsp of water and allow to soften.
  11. In the same bowl, mix the cream cheese, vanilla extract and softened gelatine together.
  12. Using an electric whisk, whisk the Loprofin Egg White Replacer until light and fluffy (this takes about 10 minutes). Gradually add the caster sugar a spoon at a time and continue to mix until you have a meringue mixture
  13. Allow the icing to set and firm up in the fridge for an hour before icing your cupcakes.
  14. The cupcakes are best eaten within 2-3 days. Leftovers can be stored in the freezer for up to 3 months.


 Chef's Tips

  • Try flavouring the cream cheese frosting with cocoa powder, lemon zest or orange zest
  • If you don't have enough time to make the icing,  the cupcakes taste equally as good with shop-bought, low protein buttercream style icing

Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional.
The Loprofin Range and Sno-Pro are Foods for Special Medical Purposes, for the dietary management of Inherited Metabolic Disorders, and must be used under medical supervision. This recipe is intended for patients who have been prescribed Loprofin and Sno-Pro by a healthcare professional.
* The protein content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and food labels.

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