1. Place the powder mix in a mixer fitted with a beater and add the liquids
    2. Mix on slow speed for 1 minute, scrape down well
    3. Mix on middle speed for 6 minutes, then fold in sugar free chocolate
    4. Deposit batter into desired mini cake tin
    5. Bake at 180°C/360°F for 25 – 30 minutes
    6. Once cooled, pipe Reduced Sugar Rainbow Frosting and grate over sugar-free chocolate


  • 1kg Reduced Sugar Mississippi Muffin/Cake Mix (Plain)
  • 425g Cold Water
  • 235g Vegetable Oil
  • Reduced Sugar Rainbow Frosting
  • Sugar Free Chocolate (at 10-15% batter of chips or slice into chunks)