There seems to be a bit of a sweet treat theme going on with my baking this week. I have been in the mood for goodies and am glad I concocted this recipe as it saved me from a potential chocolate binge.
For this you will need:
- 170g self raising flour and a pinch of salt.
- 120g of softened low fat butter substitute. Again I have used a leading brand’s ‘Lightest’ which is wonderful for baking.
- 17g granulated sweetener.
- 1 tsp vanilla extract.
- 1 tsp dark chocolate powder/cocoa.
- 3 tablespoons of skimmed fat free milk.
- 2 medium free range eggs.
First of all you will need to preheat the oven to 180°C/350°F/Gas Mark 4 and have you muffin cases or silicone baking tray (my favorite) on stand by. Don’t forget to lightly grease. I like to use a very sparing amount of Olive Oil. (Not needed for paper muffin cases).
Now you will need to put the low fat butter sub in a warm bowl and beat with an electric mixer or wooden spoon until loose and pale.
Gradually add the sweetener a little at a time and continue to beat in until light.
Separate the egg albumen (white) from the yolk (yellow).
Add the egg yolk to the mixture along with the vanilla extract and beat. Add the cocoa powder. Add the milk.
Sift the flour, add the salt and beat into the mixture.
In a separate bowl whisk the egg white into stiff peaks.
Gently fold these into the other mixture, and be sure not to over beat as it will loose some fluffiness.
Put into the cases (makes 12 small) and bake until fully risen. Approx 20 mins.
I like to decorate with a glaze of icing sugar and skimmed milk and sprinkle with edible glitter.
Normal cupcake = approx. 150 kcal for a small portion. Fat average 6g.
Mine = approx. 80 kcal in a small cupcake and less than half the fat at 1.9g.
I hope you enjoy eting these as much as I do!!!!! 🙂 Happy baking!!!!
© @ Skinny Kitchen Bakery & © Skinny Kitchen Chef.