Raspberry and Vanilla Cupcakes Recipe

These cupcakes by Canderel are so easy to make, you just pop all the ingredients into a mixer, place the mix into cupcake cases and then bake. They’re cute and low on calories too!

Motherhood Diaries was challenged to create two batches of these delicious cupcakes, one with Canderel Sugarly Sweetener and one with caster sugar to see whether my family would taste the difference. They unanimously voted for the cupcakes that used Canderel Sugarly because they weren’t as sweet, but they still retained a lot of the zing and lightness.

Click here for my Lemon and Blueberry Cheesecake recipe

And, here for the full Canderel Taste Test post

Remember to use half the quantity of Canderel Sugarly sweetener to normal sugar, so for 125g/40z sugar you use 62g/2oz of sweetener.

https://youtu.be/1f8OiKvY1xw

Makes 12 | Prep 15 mins | Cook 25 mins

Ingredients

175g/6oz low fat spread

3 eggs

75g/3oz Canderel Sugarly plus extra for dusting

100g/3 ½ oz. self-raising flour, sieved

1 tsp baking powder, sieved

1 tsp vanilla extract

250g punnet raspberries

You will need a 12-hole patty tin, lined with paper cases

Method

• Add the low fat spread, eggs, Canderel Sugarly, flour, baking powder and vanilla extract to the bowl of the food mixer and beat until creamy and well combined.
  

• 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.
  
• Remove from oven and transfer to a wire rack and leave to cool completely before serving.
  
• Dust with a little Canderel Sugarly to serve.
  

Cook’s Tip

If you wish to decorate these, mix 150g half fat cream cheese with 2 tbsp. Canderel Sugarly, spread on cooled cakes and top with a fresh raspberry – you will however increase the calories!

Fancy some chocolate cupcakes? Reduce the flour to 75g and add 25g of dark cocoa!

Nutritional information