Low-Fat Christmas Cupcakes |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
3 eggs |
1/2 cup caster sugar |
3/4 cup flour |
1/2 cup dried cranberries |
1/2 teaspoon mixed spice |
1/2 teaspoon vanilla essence |
Directions:
1. 1. Preheat oven to 180°C Line a muffin tin with patty cases.
2. 2. Use a cake mixer to beat sugar and eggs together, until pale and thick and trebled in volume.
3. 3. Combine flour, cranberries and mixed spice and vanilla. Fold this gently into the egg mixture.
4. 4. Spoon mixture into prepared patty cases and bake for 10-15 minutes, or until golden and springy when gently pressed. Allow to cool then ice as below.
5. 5. Icing (optional) combine 1/2 cup icing sugar and a little hot water to make a spreadable consistency. Ice the top of each cupcake and decorate wtih sprinkles or dried cranberries.
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