We used this recipe provided by Canderel in our taste test challenge. We found it really tasty just maybe reduce the amount of raspberries or make bigger cupcakes.
Raspberry and Vanilla Cupcakes
An easy all in one method – these look super cute and low on calories!
Makes 12 | Prep 15 mins | Cook 25 mins
175g/6oz low fat spread
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
You will need a 12 hole patty tin, lined with paper cases
- 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.
- 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.
- Remove from oven and transfer to a wire rack and leave to cool completely before serving.
- Dust with a little Canderel Sugarly to serve.
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!
Fancy some chocolate cupcakes? Reduce the flour to 75g and add 25g of dark cocoa!