hi, make the lemon cupcakes, they are lush! simples.
very light, not stodgy but takes the edge of any sweet craving, they are 1/2 a sin each .. i made 18, as an extra i added some icing sugar and put a small amount on each cake, took them to 1 sin per cake!
the chocolate cake was not quite as successful, was nice and light but a bit bitter, would be ok with some custard or cream, will make a lemon cake next time, delicious!
lemon cupcakes 1/2 syn each with no topping!
6 eggs (seperated)
9 tbsp splenda
2 oz (56g) self raising flour (sieved-9syns)
1/2 tsp baking powder (optional)
zest of a lemon and the juice
1 tsp vanilla extract
1 tsp lemon extract (2 syns as made with sunflower oil) use juice of lemon to save the syns
optional topping choices;
1 tbsp lemon curd (3 syns approx) or
2 tbsp icing sugar (6 syns) mix with water & juice of the lemon
makes 18 cakes, with icing sugar top = 1 syn each
whisk egg whites until stiff
whisk egg yolks, splenda, lemon extract, zest until double in volume.
gradually add flour (and baking powder) folding not whisking.
then add eggs whites, again folding gently.
split between 18 muffin cases, bake in the oven on 180 for about 10-12 mins, golden and firm to touch.
leave to cool.
enjoy! i highly recommend these mmmmm xx