Chocolate Easter cupcakes

Serves 12

Preparation Time:

Cooking Time:

Ingredients:

  • 3 large eggs
  • 6 tbsp SPLENDA®
  • 70g self raising flour, sifted (contains wheat)
  • 30g cocoa powder, sifted
  • 50g 70% cocoa solids chocolate
  • 100g allbran (contains wheat)
  • Edible glitter and decorations

Method

  1. Preheat the oven to 180°C/gas mark 4. Line a 12 hole muffin pan with papers.
  2. Crack the eggs in to a mixing bowl and add 5tbsp of the SPLENDA®. Whisk with an electric whisk for around 5-6 minutes until the mixture is really thick and about 4 times in volume.
  3. Using a whisk, fold in the flour and cocoa. Use the same cutting motion you would with a spoon. Once combined, scoop the mixture in to the cases and bake for 10-12 minutes until springy. Remove from the oven then cool.
  4. Stir the chocolate and allbran together with the remaining 1tbsp SPLENDA®. Pile this on top of the cakes to create a nest. Fill with mini eggs or fluffy birds then dust with glitter.
Nutritional information

Nutrition Information
(typical values)

Per serving

Energy (kcal)

 94

Fat (g)

 3.8

  Of which saturates (g)

 1.6

Carbohydrate (g)

 11.4

Of which sugars (g)

 4.3

Salt (g)

 0.3