Raspberry vanilla cupcakes

Raspberry vanilla cupcakes


  1. You will need a 12 hole patty tin, lined with paper cases
  2. Add the low fat spread, eggs, sweetener, flour, baking powder and vanilla extract to the bowl of the food mixer and beat until creamy and well combined.
  3. Stir through the raspberries then divide the mixture into the paper cases using a teaspoon. Put in the oven and bake for 20-25 mins or until pale golden and risen and springy to the touch.
  4. Remove from oven and transfer to a wire rack and leave to cool completely
  5. Dust with a little sugar to serve.

Recipe from Canderel.

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If you wish to decorate these, mix 150g half fat cream cheese with 2 tbsp sweetener, spread on cooled cakes and top with a fresh raspberry


175g (6oz) low fat spread
3 eggs
75g (3oz) Canderel Sweet Crunchy plus extra for dusting
100g (3½oz) self-raising flour, sieved
1 tsp baking powder, sieved
1 tsp vanilla extract
250g (9oz) punnet raspberries


Time: 15 mins
Serves: 12
Nutrition: Kcal 107, Fat 7g, Sat fat 1.7g