The perfect teatime treat... vanilla cupcakes! Share our low-carb HEBA version  with loved ones and a cup of tea.
Ingredients:

• ½ cup HEBA
• ½ cup almond flour
• ½ teaspoon baking powder
• 1 tablespoon apple cider vinegar
• 1/4 cup xylitol
• 5 eggs
• 50ml full cream milk
• 3 tablespoons coconut oil
• ½ teaspoon vanilla powder

For the Icing:

• 150g Ghee or butter
• 1/2 cup of erythritol icing
• 1/4 teaspoon vanilla powder
• 1 tablespoon raw cacao powder
• Yellow food colouring (optional) 

Method:

1. Preheat the oven to 180 degrees celcius. Line the muffin tray with cupcake holders.
2.  Melt the coconut oil then add the eggs – beat till frothy. Add the apple cider, milk and xylitol. Mix well.
3. Sift in the Heba, vanilla powder, baking powder and almond flour. Mix well. Spoon into cupcake holders place in a pre-heated oven and bake for 20 minutes at 180 degrees celcius. Remove and allow to cool.
4. Mix the icing ingredients until smooth. Top the cupcakes with the icing. Enjoy!