Lemon Cupcakes Recipe
If there's ever been a holiday we can all get behind, it's National Cupcake week. Heralding all things colourful and cakey, the week's aim is to get people buying British-baked cake goods, as well as raising money for the charity CLIC Sargent, offering support and advice for children and young people with cancer, and their families.
If you like the idea of guzzling lots of gorgeous cakes (who doesn't?) but think your waistline won't, try this recipe from Splenda, the low calorie sweetener.
Lemon Cupcakes Recipe
Makes 12
Ingredients:
- 16g Splenda, granulated
- 125g low fat spread
- 125g self-raising flour
- ¾ tsp. bicarbonate of soda
- 75g skimmed milk powder
- 2 eggs, separated
- 4tbsp water
- 12 primrose flower heads
Topping:
- 150g reduced fat, soft cheese
- ½ finely grated rind and juice of ½ lemon
- 1tbsp Splenda, granulated
Method:
- Cream the Splenda and the low fat spread together. Sift the flour, bicarbonate of soda and milk powder together.
- Beat the egg yolks into the creamed mixture, then mix in the sifted ingredients with enough of the water to give a dropping consistency. Whisk the egg whites until stiff and carefully fold into the cake mixture.
- Spoon into 12 muffin cases and bake at 180C, (350F), Gas Mark 4 for 15-20 minutes until golden.
- To make the topping mix all the ingredients together and spread a spoonful over each cup cake. Decorate with a primrose.
Tagged in Recipes Food & Drink