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Member recipe

Low Calorie Easter Cupcakes

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Serves 1 - 12 Cakes

delicious, light and low in fat and calories

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  • For the cupcakes:
  • 150g self-raising flour
  • 1 1/2 tsp baking powder
  • 7 tbsp splenda Granulated Sweetener
  • 150g low fat spread
  • 2 eggs, lightly beaten
  • 1 1/2 tsp vanilla extract
  • 2 tbsp skimmed milk
  • 100g chopped chocolate (optional)
  • For the frosting:
  • 250g tub low fat soft cheese
  • 4 tbsp splenda Granulated Sweetener
  • 4 tbsp icing sugar
  • A few drops of food colouring (of your choice)
  • A few mini eggs


    1. Preheat the oven to gas mark 5/190ºC/fan 170ºC. Line a 12-hole bun tin with fairy cake cases.
    2. Sift the flour and baking powder into a bowl and stir in splenda. In another bowl, beat the low fat spread with an electric whisk until softened, and then gradually add the beaten egg, then the vanilla extract.
    3. Fold in the flour mixture using a metal spoon or plastic spatula; fold in the milk and then add the chocolate
    4. Spoon into the cases and bake for 12-20 minutes or until lightly golden on top. Allow to cool for 3 minutes before removing from the tin.
    5. For the frosting, whisk the soft cheese, splenda and icing sugar and add the food colouring of your choice. Spread over the cooled cakes and decorate with mini eggs.

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