Chocolate Blueberry Cupcakes
4 PP
Ingredients
100g of self raising flour
175g fresh blueberries
25g cocoa, sifted
1 teaspoon bicarbonate soda
100g dark brown sugar
75g low fat spread
2 egg beaten
1 teaspoon vanilla extract
100g low fat soft cheese
15g icing sugar, sifted
- preheat oven to gas mark5/190''0C' fan oven 170 and line a 12 hole bun tray with paper cases
- Place the low fat spread and caster sugar in a mixing bowl and beat until pale and creamy.Add eggs a little at a time , whisking continuously , then whisk in vanilla.
- sift cocoa(keeping some back for frosting) and flour and baking powder and add a little at a time to mixture, stir in blueberries(keeping aside some for topping_, spoon mixture in to paper cases and oven bake for 15 to 20 minutes until golden and springy to touch.
Lemon with strawberry topping cupcakes
3pp makes 12, 15 mins preparing 20 minutes cooking
75g low fat spread
100g castor sugar
2 eggs beaten
100g self raising flour
finely grated zest and juice of one lemon
a few strawberry's sliced
40g icing sugar
red food dye (optional)
- preheat oven to gas mark 5, 190/170 oC for fan oven , line a bun tray with bun cases
- place low fat spread and castor sugar in a bowl and beat until pale and creamy, add eggs a little at a time, whisking continuously, whisk in the vanilla and sift in the flour. fold in lemon zest and juice. spoon the mixture in to paper cases and bake for 15 to 290 minutes until golden and springy to touch remove from oven and leave to cool on wire rack.
- For frosting, mix the icing sugar with 2 -3 teaspoons of the lemon juice and red food colouring if using, spoon on to cool cakes topping with sliced strawberry's
Ohhh these look so good!
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