By Lucy Jackman
Just in time for National Cupcake Day, our resident dietitian Lucy Jackman brings us this sweet and more importantly healthy treat. With just 77 calories in each delicious cupcake, you'll be pleased to bake, eat and share these Lemon and Raspberry delights.
Preheat over to 180 degree.
Line a cupcake tin with cases.
Melt butter in a small pan (or 30seconds in the microwave) and leave to cool slightly.
Sift all the dry ingredients into a large bowl.
Mix in yoghurt, eggs, butter and almond milk (if needed). Should be a thick cake mix consistency.
Spoon evenly into cupcake cases and bake for 20mins or until golden brown on the top.
Serve warm without topping or leave to cool.
To make the icing, mix extra light cream cheese with truvia, vanilla extract and lemon zest – pipe or spoon as desired.
Top with fresh raspberries.
Per serving, makes 30 individual cakes
Energy (kcal): 77kcal
Total Fat (g): 4g
Saturated Fat (g): 1g
Carbohydrate (g): 7g
Protein (g): 4g
I may have missed National Cupcake Day by now, but I'm sure no-one will mind a belated celebration!
Nice to see ground almonds in this recipe, much healthier
sounds good - I assume it will work without the truvia which I had to look up, it is an artificial sweetener. Looks to be plenty of sugar and fruit in it anyway. Now, where's that baking tray?
We're a cake free zone at home 90% of the time but this recipe will be perfect for the next time we're having a treat day.
Sounds delicious! Will be trying this healthier option on my kids who are obsessed with fairy cakes!