Raspberry and Vanilla Cupcakes - Sugarly Recipe

Raspberry and Vanilla Cupcakes - Sugarly Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Difficulty 2
Serves 12

Ingredients

  • 175g/6oz low fat spread
  • 3 eggs
  • 75g/3oz Canderel Sugarly plus extra for dusting
  • 100g/3 ½ oz self-raising flour, sieved
  • 1 tsp baking powder, sieved
  • 1 tsp vanilla extract
  • 250g punnet raspberries

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!