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Summer cupcakes

Aubergine pie

Recipe highlights

Total cooking time:

30 min


Low Protein Diet - Phe Exchange value 5 (1/2 per serving)*



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  • 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


IMPORTANT NOTICE: The Loprofin Range are Foods for Special Medical Purposes, for the dietary management of Inherited Metabolic Disorders, and must be used under medical supervision.

*The phenylalanine content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and food labels.

**Allergens may be present, please check individual ingredients and product labels. If concerned about allergens please contact your healthcare professional

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