Chocolate cupcakes

Chocolate cupcakes

• 140g/5oz Ex Light Marg/spread softened – I used Flora Light as it was the lightest
• 25g Splenda Sweetner*
• 2 free-range eggs, lightly beaten
• 1 tsp vanilla extract
• 150g/5½oz plain flour
• 75g/2½oz self-raising flour
• 1 tsp bicarbonate of soda
• 50g/2oz cocoa powder
• 200ml/7fl oz plain yoghurt

 

 

1.      Preheat the oven to 180C/350F/Gas 4. Line muffin tins with muffin cases.

2.      Beat together the marg and sweetner until very light and fluffy – this does not look anything like it does when you use butter and sugar but just give it a good mix

3.      Add the eggs a little at a time beating well after each addition. Add the vanilla extract with the last of the egg.

4.      Sift together the flours, bicarbonate of soda and cocoa into a large mixing bowl.

5.      Gently fold the flour mix into the mixture along with the yoghurt until completely combined and smooth – I added approx another 100ml as it was too thick with just the 200ml

6.      Place the batter into each muffin case – I weighed mine at 25g each and got 30 little cupcakes

7.      Then bake in the oven for about 10-12 minutes until firm to the touch (they’re ready when a toothpick comes out clean)

8.      Place on a wire rack to cool.

 

Syns

	Syns per 25g	Total Syns
140g Ex Light Marg/spread	2.5	14
25g Splenda	0	0
150g Plain Flour	4.5	27
75g Self Raising Flour	4	12
1 tsp Bicarbonate of soda	0.5	0.5
50g Cocoa powder	4.5	9
200ml plain yoghurt	0	0
		62.5

 

I got 30 cupcakes out of mixture at 2 syns per cake.

*We googled using sweetner in baking and it suggested that Splenda was the only sweetner that didn’t leave a bitter taste once cooked.  Also when converting sugar to sweetner, it worked out that with the Splenda it was a 10^th of the amount of sugar.