Summer cupcakes

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Recipe highlights

Total cooking time:

30 mins


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