While you were playing and sleeping, I was on a sugar-free high
Dear Max Pax
So last night I went to a blogger cook-and-dine with Canderel, which was more than just sweet. I met some great bloggers Angie, Jeanette, Alida, Jess and Roxy, plus the fab team from Canderel and Livewired.
There were three courses, and I was on the dessert crew, baking red velvet cupcakes with Canderel. I admit to yakking more than baking, but the very capable Jessand Dana took charge.
We then ate a divine dinner (all made with Canderel), and I got to take home some red velvet cupcakes for you, which I gave you for breakfast this morning (please don’t judge me). You loved it!
Here is the sugar-free cupcake recipe – it’s worth adding to your favourites:
20 minutes Preparation time
20 minutes cooking time
Save 218 calories
12.5g Fat (per serving – of which saturates 4.5g)
255 calories (per serving)
21g carbohydrates (per serving – of which sugars 1.5g)
60g low fat spread
15g granular Canderel Yellow
1 tbsp dark cocoa powder
2 tsp red food colouring
150g Self raising flour
1tsp baking powder
2 tsp white wine vinegar
Pinch of salt
For the topping
50g/2oz low fat spread
About 2 tbsp granular Canderel Yellow
125g/4oz low fat cream cheese, chilled
You will need 6 large cupcake cases
1 Preheat the oven to 180C (350F) Gas 4
2 Add the low fat spread to the bowl of a food mixer then add the eggs and Canderel Yellow, now beat for a few minutes until the mixture becomes light and creamy.
3 In another bowl mix together the cocoa powder and red food colouring then add to the creamed mixture and beat again until it all combines.
4 Now turn the mixer speed to low and add the buttermilk, flour and baking powder and beat until it is all combined. It should be a fabulous red colour.
5 Pour in the white wine vinegar and salt and beat on slow for a couple more minutes. The mixture will be fairly runny.
6 Sit the paper cases into a deep 6 whole muffin tin then carefully spoon the mixture into the cases, making sure no mixture spills. Put in the oven and bake in the oven for about 20 minutes or until the cakes are springy when touched. Remove from the oven and let them cool for 10 minutes. Then remove and sit them on a wire rack to cool completely before topping.
7 While they are cooling, beat the low fat spread and Canderel Yellow together until well combined then beat in the cream cheese until it is light and fluffy. Spread or pipe over the cupcakes and top with a cherry.
And some pics from the night… (thanks Vanessa Lewis!)
And some hearty breakfast pics…