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The content of this website is intended for UK patients. Information concerning liver Glycogen Storage Disease management is based upon UK practice. As dietary management may vary in different countries, please speak to your metabolic team at the hospital for individualised advice for your GSD.

Cupcakes with Lemon Sherbet Icing

Recipe makes:
  • 6 cupcakes
Preparation time:
  • 10-15 minutes
Baking time:
  • 20 Minutes

Nutritional Information:

Energy 199kcals
Carbohydrates 2.8g

of which


Protein 5.3g
Fat 18.5g


  1. Pre heat oven to 160˚C/ fan 140˚C/ gas mark 3.
  2. Prepare a cupcake tin with six cupcake paper cases. Set aside.
  3. In a bowl, beat together the softened butter, softened cream cheese and the brown erythritol sweetener.
  4. In another bowl mix the ground almonds, flour, and baking powder together before adding into the butter mix.
  5. Beat the egg, add to the mix and combine well.
  6. Divide the batter equally between the six cases and bake for approximately 20 minutes, or until golden brown.
  7. Let the cupcakes cool completely for 20 minutes before removing them from the tin.
  8. Whilst cupcakes are cooling prepare the frosting: Sieve the icing sugar into a bowl to remove any lumps and add  the lemon juice. Mix well until smooth.
  9. When the cakes are cold top each cupcake with a portion (8g) of icing.
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