Some recipes are tasty. Some recipes are easy. Some recipes are fun. And some recipes produce adorable results. This recipe manages to be all four.
If you’re interested in such things, it is 4 Syns for each cupcake. If you’re not interested in such things, each cupcake is a tiny, perfect, sweet little object of beauty that can be nibbled at and savoured with a cup of tea. Or you can just devour the whole lot in one go. And why not?
- 2 eggs
- 6 level tablespoons of caster sugar
- 28g of low fat margarine
- 57g of self-raising flour
- 1 level tablespoon of cocoa powder
- Vanilla essence
- 32 raspberries
- 8 tsp fat free natural fromage frais
Pre-heat the oven to 180C and line eight fairy cake tins with cases. Note I said “fairy cake” and not “cupcake” or “muffin tins”. These are teeny, tiny little cakes, not as big as cupcakes. Think of the cakes your gran used to make, where she’d chop off the top and put a splodge of buttercream in before turning the bit she’d cut off into “wings”. They’re that size of cake.
Anyway. Whisk the eggs and the caster sugar together with the margarine until you get a pale, creamy mix.
Then sift in the flour and the cocoa powder. Add a few drops of the vanilla essence and fold together until your mix looks something like this.
Place three raspberries in the bottom of each paper case. Pause to admire how sweet they look.
and divide the cake mixture over them.
Bake for 15-20 minutes, until the cakes are firm and springy to touch. Let them cool completely on a wire rack.
When ready to serve, spoon a teaspoon of fromage frais over each cup cake and place the raspberry on top. Gorgeous.
(Well, my mum enjoyed them anyway…
Enjoy when you need a little pick-me-up, when you fancy something small but sweet, or just when you fancy. They really are very yummy.