Cupcakes

Cupcakes

  • Makes12 servings
  • Prep Time10 min
  • Baking Time20 min
  • Total Time30 min
  • Calories132
  • Made withSPLENDA® Granulated Sweetener

    Ingredients

    • 125 g low fat spread
    • 125 g self-raising flour
    • ¾ teaspoon bicarbonate of soda
    • 75 g skimmed milk powder
    • 2 eggs, separated
    • 4 tablespoons water
    • 12 primrose flower heads
    • 16 g SPLENDA® Granulated

    For the topping

    • 150 g reduced fat, soft cheese
    • ½ finely grated rind and juice of ½ lemon
    • 1 tablespoon SPLENDA® Granulated


    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy132 kcal169.23%
    • Total Fat7.00 g8.97%
    • of which saturates2.50 g0.91%
    • Total Carbohydrate11.50 g4.18%
    • of which sugars4.00 g1.45%
    • Salt0.50 g0.18%

    Instructions

    1

    Cream the SPLENDA® Granulated and the low fat spread together.

    2

    Sift the flour, bicarbonate of soda and milk powder together.

    3

    Beat the egg yolks into the creamed mixture, then mix in the sifted ingredients with enough of the water to give a dropping consistency.

    4

    Whisk the egg whites until stiff and carefully fold into the cake mixture.

    5

    Spoon into 12 muffin cases and bake at 180°C for 15-20 minutes until golden.

    6

    To make the topping, mix all the ingredients together and spread a spoonful over each cupcake. Decorate with a primrose.

    Made with

    SPLENDA® Granulated Sweetener

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