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 10th of the
amount of sugar.
