If you’re looking for some tasty dishes to enjoy this year, without racking yourself with guilt over the calories, we can help! We’ve paired up with our pals at LowLow to bring you a series of recipes that are high on taste, but low on calories. The perfect excuse to get the girls over for a bite to eat and a catch up.
Here’s a simple recipe for some amazing LowLow lemon and fresh raspberry mini cupcakes.
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Ingredients:
- 225g/8oz plain flour, sifted
- 1 tsp baking powder, sifted
- 150/5oz vanilla caster sugar (vanilla pods infused in your caster sugar)
- 85g/3 1/2 oz Low Low Original spread
- 2 eggs, beaten
- 2 tsp lemon zest
- 100ml milk
- ½ tsp vanilla extract
- 2 punnets raspberries (keep the nice ones for the topping)
Frosting:
- 80g/3 1/2oz Low Low Original spread. Chilled.
- 250g/9oz icing sugar
- 1 tsp lemon juice
- 2 tsp lemon zest
- Seeds of ½ vanilla pod or ½ tsp vanilla extract
Method:
- Preheat oven 180c/350f
- Beat sugar and Low Low together in an electric mixer and cream until light and fluffy.
- Gradually add eggs, whisking until smooth.
- Add sifted flour and baking powder along with lemon zest, vanilla extract and milk.
- Spoon mixture into mini cupcake cases, ¾ way full, place a raspberry down into each one, making sure raspberry down into each one, making sure raspberry is covered.
- Bake in a pre-heated overn for about 10-15 mins or until lightly golden and firm to touch.
- Leave to cool on wire rack while you make frosting.
- To make frosting, cream all ingredients together but do not over beat or mix will become too soft, leave in fridge to firm up for about 15 minutes before icing cup cakes.
- Decorate each mini cupcake with some of the frosting and a fresh raspberry and little sprig of mint. Enjoy!
