Summer cupcakes

• 250g Loprofin Cake Mix
• 100g melted butter
• 125mls orange juice
• 1 tsp vanilla
• 10 ice cream cones
• 10 plant-based marshmallows
• Ice cream sauce to decorate
• Sugar sprinkles to decorate

1. Whisk the Loprofin Cake Mix with the melted butter, vanilla, and orange juice until you have a smooth cake batter.
2. Place the ice-cream cones into a muffin tray, spoon the cake batter into each cone filling them ¾ full and bake at 170°C for 10-15 minutes.
3. Once the cake is baked, remove and place 1 marshmallow onto each cone before placing back them back into the oven for 5 minutes to slightly melt the marshmallows.
4. Remove the cones from the oven and allow them to cool fully on a wire cooling rack.
5. Once cooled, top with ice cream sauce and sprinkles for decoration.

Chef tips

• Great for a lunchbox, BBQ, birthday parties, Christmas, and Easter.
• Add fresh raspberries or blueberries to the cake batter before baking.
• If you don’t want marshmallows on top, you can also pipe on buttercream to decorate.
• Any cake mixture can be use, red velvet, carrot cake & vanilla sponge works well.
• If you cannot find the large marshmallows, you can use the mini ones - add about 1 tablespoon per cupcake.
• You can also dip the cupcake in melted low protein chocolate then sprinkle with decorations.