Easter Cupcakes

 These are courtesy Slimming World, easy to bake and low in calories.

 These cupcakes are just perfect for Easter Sunday - or any other time you fancy a chocolatey treat!

information

 

• Serves: 8
• Prep. time: 25 minutes plus cooling time
• Cook time:
• Total time: Less than 30 Minutes
• Syns per serving:
  • Green: 5
  • Original: 5
  • Extra Easy: 5

ingredients

• 4 medium eggs
• 8 tbsp granulated artificial sweetener
• 40g cocoa powder
• 44g low calorie drinking chocolate powder (eg Cadbury Highlights)

Cinnamon cream

• 500g quark skimmed milk soft cheese
• 3 tbsp fat free fromage frais
• 1 tsp ground cinnamon
• 11g sachet drinking chocolate powder (eg Cadbury Highlights)
• 4 tbsp granulated artificial sweetener (or to taste)

To decorate

• 16 mini chocolate eggs

method

1. Preheat oven to 180°C/Gas 4. Line a cupcake tin with 8 paper cake cases.
2. Place the eggs in a mixing bowl and add the sweetener. Whisk until thick, pale and frothy - the mixture should be thick enough to hold a trail from the beaters. Sieve in the cocoa and drinking chocolate, and fold in using a large metal spoon using a figure-of-eight action.
3. Spoon in each cake case to fill and bake in the oven for 10 minutes until firm. Allow to cool in the tins – the mixture will sink on cooling.
4. Meanwhile, make the cinnamon cream. Mix all the ingredients together and chill until required.
5. Top each cupcake with a spoonful of cinnamon cream (or pipe on using a piping bag) and two mini eggs.

Tip: Once the cupcakes are topped with the cinnamon cream, you can store them in the fridge for up to 4 days. Simply put the eggs on top just before serving.

The cinnamon cream is a great standby topping for cakes and fresh fruit, or just eaten on its own! Once you’ve made it you can store it in a tub in the fridge for up to four days (depending on the ‘use by’ date on the fromage frais).