These cupcakes are perfect as a treat (and are great with a cuppa)
8 People
10 minutes
20 minutes
Equipment
- Cupcake tins
- Cupcake cases
- Mixing bowls
- Spoons
- Sieve
- Whisk
Ingredients
- 25g self raising flour
- 75g caster sugar
- 2 medium eggs
- 25g unsaturated fat spread
- 1 teaspoon vanilla extract
- 1 level tablespoon cocoa powder
- 1 x 150g pack of raspberries
Simple steps
- Preheat the oven to 180°C/160°C Fan/Gas 4
- Place 8 cupcake cases into the cupcake tin
- Wash the raspberries
- In a large mixing bowl, whisk the eggs with the sugar, vanilla extract and margarine until smooth and pale.
- Sift the cocoa powder and flour into the mixture and fold in until mixed together
- Put 3 raspberries into the bottom of each cupcake case
- Divide the mixture into the cupcakes cases
- Bake for 15-20 minutes, until springy and firm
Nutrition
Calories: 85
Protein: 1.9g
Fat: 3.1gSaturated fat: 1.3g
Carbohydrates: 12.7g
Sugars: 9.7g
Salt: 15.8mg
Dietary fibre: 0.6g
Allergen information
Cannot guarantee nut free
Egg
Gluten
Milk
Wheat
