Lovely Lemon Cupcakes
Why not celebrate National Cupcake Week with a sprinkle of SPLENDA® and bake these delicious lemon cupcakes!
16g Splenda, granulated
125g low fat spread
125g self-raising flour
¾ tsp. bicarbonate of soda
75g skimmed milk powder
2 eggs, separated
12 primrose flower heads
150g reduced fat, soft cheese
½ finely grated rind and juice of ½ lemon
1tbsp Splenda, granulated
1. Cream the Splenda and the low fat spread together. Sift the flour, bicarbonate of soda and milk powder together.
2. Beat the egg yolks into the creamed mixture, then mix in the sifted ingredients with enough of the water to give a dropping consistency. Whisk the egg whites until stiff and carefully fold into the cake mixture.
3. Spoon into 12 muffin cases and bake at 180C, (350F), Gas Mark 4 for 15-20 minutes until golden.
4. To make the topping mix all the ingredients together and spread a spoonful over each cup cake. Decorate with a primrose.