Diet-style Colourful Cakes

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Diet-style Colourful Cakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
6
For the cupcakes
¼ cup low-fat spread (suitable for baking, melted)
1 tablespoon granulated sweetener
2 eggs
1 tablespoon cocoa powder
2 teaspoons red Food coloring
½ cup low-fat Buttermilk
1 cup self-rising flour (sifted)
1 teaspoon Baking powder
2 teaspoons white wine vinegar (to taste)
1 pinch salt
For the topping
¼ cup low-fat spread (suitable for baking, melted)
2 tablespoons granulated sweetener
½ cup low-fat cream cheese
To decorate
cocoa powder
How healthy are the main ingredients?
cream cheeseeggsalt

Preparation steps

1.
For the cupcakes: preheat the oven 180°C (160° fan) 350°F gas 4. Place paper cases in 6 muffin tins.
2.
Beat together the low fat spread, eggs and sweetener until light and creamy.
3.
Mix together the cocoa powder and food colouring, then add to the egg mixture and beat until well combined.
4.
Beat in the buttermilk, flour and baking powder until well combined.
5.
Pour in the white wine vinegar and salt and beat until smooth and fairly runny.
6.
Spoon into the paper cases and bake for about 20 minutes, until springy to the touch. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
7.
For the topping: Beat together the low fat spread and sweetener until well combined, then beat in the cream cheese until smooth.
8.
Spoon into a piping bag and pipe a swirl on each cake. Sift a little cocoa powder over the top.