The time has come. Louis has had his prep orientation. You know what that means, I will be officially child free during the week as of next year!

Of the three, Louis is the one I worry about when it comes to transitioning from kinder to school the most. The other two were cool as cucumbers, side note, Louis doesn’t even eat cucumbers, and they couldn’t wait to start. I was just not sure which way he would go.

So to make sure there were no tears involved with today’s session I promised him we would bake something when he got home if he promised not to cry.

After a morning of gentle cajoling, he reluctantly got into the car. We arrived, he saw he had the same prep teacher my other two had, was in the grade with a kinder bestie and he waved to me and walked right in. Phew!

So as promised, when we got home the Sugar Free Vanilla Choc Chip Cupcakes were born.

My latest kick is Monkfruit Sweetener. I have tried them all, and I have never tasted a sugar-free alternative that is so much like the real stuff! You use it as a one-to-one ratio and I have never had a failure with it. Guaranteed sweetness, remaining low carb and low sugar. Winning!

I decided that since I was keeping them sugar free, there are fantastic sugar free chocolate alternatives out there now, the use of wholemeal flour was totally fine in this case. So while they’re not low carb, they are sugar free and completely delicious!

It’s one of our classic methods, throw everything in a bowl and mix. Louis did this one start to finish, including the licking of the spatula. These cupcakes are very kid, lunchbox and adult friendly! I had one with my afternoon coffee and was incredibly happy with how they turned out.

Light, fluffy and just sweet enough, these cupcakes are a winner!

Sugar Free Vanilla Choc Chip Cupcakes
Ingredients
1 1/2 cups of wholemeal self raising flour
1 tsp of baking powder
1 generous tsp of vanilla essence
1/3 of a cup of granulated monkfruit sweetener
1 cup of full cream milk
1/3 of a cup of melted unsalted butter
1/4 of a cup of sugar free milk chocolate chips

*Makes 10

1. Preheat the oven to 180°c.
2. Melt the butter in the microwave in 20 second bursts.
3. Add all the ingredients except the chocolate chips into the bowl (adding them in the beginning will just break them while you’re mixing).

4. Once your batter is smooth, add the chocolate chips and gently fold them through the mixture.
5. Grease or line with cupcake papers a standard cupcake tin and fill the trays about halfway.

6. Bake for 14-16 minutes or until a toothpick inserted into the centre comes out clean.
7. Cool on a wire rack.

And that’s it! Warm is best so you get the gooey chocolate necessary within a baked good, and I can vouch for them as a great afternoon tea treat. And Louis’ opinion? The photo says it all.

Nutrition facts based on one cupcake.