Red Velvet Cupcakes

See video

Serves 8

Preparation Time:

Cooking Time:

Ingredients:

  • 150g plain flour
  • 1 tsp bicarbonate of soda
  • 5 tbsp SPLENDA®
  • 1 large egg
  • 125ml buttermilk or low fat yoghurt
  • 75ml neutral oil like groundnut or mild olive oil
  • 1 tsp vanilla extract
  • 2 tbsp cocoa
  • 2 tbsp red food colouring
  • 1½ tsp vinegar

Cream Cheese Icing:

  • 300g light cream cheese
  • 75g butter
  • 1 tsp vanilla extract
  • 3 ½ tbsp SPLENDA®   

 

Method

  1. Preheat the oven to 180°C / gas mark 4. Line a muffin pan with 8 cases.
  2. Place the flour, bicarbonate of soda and SPLENDA® into a mixing bowl and stir to combine.
  3. Whisk together the egg, buttermilk, oil and the vanilla until smooth then pour into the flour mixture, stirring everything really well to make a thick cake batter.
  4. Next, stir together the cocoa and food colouring to make a paste then spoon into the batter. Mix well, turning everything a splendid shade of red!
  5. Lastly, add the vinegar stirring it in thoroughly then immediately spoon the cake mixture into the 8 cases.
  6. Bake for 15 minutes until springy to the touch. Cool completely before icing.

Cream Cheese Icing:

  1. Mix together the cream cheese and butter until smooth. Pour in the vanilla and add the SPLENDA®. Beat with a fork or spoon to make a delicious icing.
  2. Ice the cupcakes! Either spoon the icing into a piping bag fitted with a plain or star nozzle or just simply spread with a knife!
Nutritional information
Nutrition Information (typical values) Per serving

Energy (kcal)

255

Protein (g)

9.2

Carbohydrate (g)

23.4

  Of which sugars (g)

4.0

Fat (g)

13.8

  Of which saturates (g)

8.1

  Of which mono-unsaturates (g)

3.3

  Of which poly-unsaturates (g)

0.5

Salt (g)

0.3

Fibre (g)

2.0