Raspberry and Vanilla Cupcakes

Raspberry muffins
Raspberry and Vanilla Cupcakes - Sweetened with Sugarly

Method

You will need a 12 hole patty tin, lined with paper cases

1. Add the low fat spread, eggs, Canderel® Sugarly, flour, baking powder and vanilla extract to the bowl of the food mixer and beat until creamy and well combined.

2. Stir through the raspberries then divide the mixture into the paper cases using a teaspoon. Put in the oven and bake for 20-25 mins or until pale golden and risen and springy to the touch.

3. Remove from oven and transfer to a wire rack and leave to cool completely before serving. Dust with a little Canderel® Sugarly to serve. Best eaten on day of baking.

Cook’s tip… If you wish to decorate these, mix 150g half fat cream cheese with 2 tbsp Canderel® Sugarly, spread on cooled cakes and top with a fresh raspberry – you will however increase the calories!

Ingredients

125g/6oz low fat spread
2 eggs
65g/3oz Canderel® Sugarly, plus extra for dusting
125g/3 ½ oz self-raising flour, sieved 
1 tsp baking powder, sieved 
1 tsp vanilla extract
150g punnet raspberries

Canderel® Sugarly Nutritionals

Suitable for diabetics as part of a balanced diet and suitable for vegetarians

1/2 Teaspoon = 2g
(Jar contains = 137 servings)
Per Serving
(1/2 teaspoon)
Per 100g
Energy0kJ
(0 cal)
4kJ
(1 cal)
Fat0g0g
of which saturates0g0g
Carbohydrate2g99g
of which sugars0g0g
Protein0g0g
Salt0g0g

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