Fruity Cupcakes
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Prep Time
20 MINS
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Cook Time
20 MINS
- KCals 118
- Carbs 17G
Ingredients
- 100 g self-raising flour
- 100 g reduced-fat spread
- 50 g white granulated sweetener
- 50 g caster sugar
- ½ tsp baking powder
- 2 medium eggs
- 1 tsp vanilla extract
For the top
- 150 g reduced-fat cream cheese
- 1 tbsp icing sugar
- 6 small stawberries stalks left on and halved
- 12 fresh blackberries
- 12 fresh blueberries
- 12 fresh raspberries
- 3 slices of kiwi fruit peeled, thinly sliced and cut into quarters
Instructions
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Preheat the oven to 160°C. Place the paper cake cases in a 12-hole bun tin.
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Place the self-raising flour, reduced-fat spread, sweetener, sugar, baking powder, eggs and vanilla extract in a large mixing bowl.
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Beat for 1-2 minutes with an electric whisk, until the whisk leaves a ribbon trail in the mixture. You can use a wooden spoon, but it will take more effort.
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Spoon the mixture into the cake cases and place in the preheated oven for about 20 minutes, or until risen slightly and golden. A knife inserted into the cakes should come out clean when they are cooked.
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Place the cakes on a cooling rack and leave to cool completely.
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While the cakes are cooling, make the topping. Place the cream cheese and icing sugar in a small bowl and stir to mix completely until smooth.
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Place the topping in a piping bag fitted with a small star nozzle. Pipe a small swirl of the topping in the middle of each cooled cupcake. Decorate each with a strawberry half, a blackberry, a blueberry, a raspberry and a quarter of a kiwi slice, placing on the topping. Serve.