Cream the Splenda Granulated and the low fat spread together.
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
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
