These cute strawberry cupcakes are perfect for picnics, parties or enjoying with a cuppa. And at just 2½ Syns each, our healthy cupcakes are a dream come true!
Servings: 16
Ingredients
- 3 eggs
- 60 g low-fat spread
- 6-8 level tbsp sweetener granules
- 110 g self-raising flour
- 2-3 drops vanilla extract
- ½ tsp strawberry flavouring
- To decorate:
- 8 level tsp icing sugar plus 1 level tsp for dusting
- 2 drops pink food colouring
- 8 fresh strawberries hulled and halved
Instructions
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Preheat your oven to 180°C/fan 160°C/gas 4 and put 16 paper cases in a mini muffin tin. In a large bowl, whisk together the eggs, low-fat spread and sweetener. Sieve the flour into the bowl, then fold into the egg mixture along with the vanilla essence and the strawberry flavouring.
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Divide the mixture equally between the paper cases, then bake for 15-20 minutes, or until cooked and springy to the touch. Cool on a wire rack.
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Mix a few drops of water and the food colouring with the icing sugar. Divide equally between the tops of the cakes. Decorate with halved strawberries and dust with icing sugar.
Notes
2½ Syns each 50 minutes plus 20 minutes cooling Makes 16
