Red velvet is sooo in right now, so why on earth would we want to be left out of the scene? I adapted a typical slimming world cupcake recipe to make these delights. Enjoy a couple with friends, as a treat to yourself, or even bring these to a group tasting to delight the masses!
Makes 8
Ingredients:
For the icing:
- 150g tub of quark
- 1 tbsp Vanilla essence
- 20g Sweetener
- Raspberries to garnish
For the cupcake:
- 2 tbsp Red food colouring
- 2 tsp cocoa (2 syns)
- 50G self raising flour (9 syns)
- 3 eggs
- 20G Sweetener
- 1 tbsp Vanilla essence
- 1 Muller light (I went for vanilla and dark choc)
Method:
1. Preheat the oven to 180 C.
2. Separate eggs and leave the whites aside. Mix the egg yolks, vanilla essence, red colouring, muller light and sweetener in a bowl.
3. Sieve the flour and cocoa into the egg mixture and mix well
4. Whisk the egg whites until they form soft peaks. Gently fold into the mix
5. Spray a muffin tray with frylight and spoon the mixture evenly into the tray.
6. Pop in the oven for 15-20 minutes
7. Meanwhile,, make the icing by mixing the quark, sweetener and vanilla essence.
8. Take the cupcakes out of the oven and allow to cool.
9. Using a spoon or piping bag, add a dollop of the icing on top of each cupcake. For variety, slice a few cupcakes down the middle and fill with extra icing.
10. Pop a raspberry on top of each.
