A number of my friends have been asking recently for me to do something a bit healtier, so I have come up with this recipe to appease them! Eggs, while not completely fat free, are whisked in this recipe, making very light cupcakes, and to be honest, you can’t really tell that there is something missing.
This recipe makes 12 muffin sized cup cakes.
- 3 Eggs
- 75g Caster Sugar
- 1/2 tsp Vanilla Extract
- 75g Self Raising Flour, sifted twice (very important)
- 12 level teaspoons of your favourite Marmalade, or in my case, Orange Shredless Jelly from Wilkin and Sons of Tiptree. This can be substituted with any favourite jam or jelly, for example Raspberry would also go well.
- 100g Milk or Dark Chocolate
- 2 tbsp of warm water
- 1 tsp of Vanilla Extract
- 225g sifted Icing Sugar
- 2 tbsp milk or cream
Bake at 180degrees for 17 minutes, not opening the oven until then. Test with a skewer to make sure they are cooked.
Place on a wire rack until completely cooled.
These do not really last longer than a day or two in an airtight container, and are best on the day that they are made.