Red vel­vet cup­cakes


With their strik­ing red colour and cream cheese frost­ing, these are al­ways a favourite.

Serves 12 Prep: 20 mins + cool­ing Cook time: 20 mins SmartPoints: 5 per cup­cake

60g low-fat spread 125g caster sugar

1 egg

10g co­coa pow­der

1 x 15g tube red gel food colour­ing

1tsp vanilla ex­tract

100ml low-fat nat­u­ral yo­gurt

150g plain flour, sifted

½tsp bi­car­bon­ate of soda

½tbsp white wine vine­gar

2tbsp skimmed milk


150g low-fat soft cheese

75g 0% fat nat­u­ral

Greek yo­ghurt

1tbsp ic­ing sugar

1tsp vanilla ex­tract

1 Pre­heat the oven to 180°C/160°C fan/gas 4. Line a 12-hole muf­fin tin with pa­per cases.

2 Put the low-fat spread and sugar in a bowl and beat with a hand-held elec­tric whisk un­til pale and fluffy. Whisk in the egg. Sift in the co­coa, add the food colour­ing and vanilla and beat un­til com­bined.

3 Mix in half the yo­ghurt, fol­lowed by half the flour. Re­peat with re­main­ing yo­ghurt and flour and beat for 2 mins un­til fluffy. On a low speed, beat in the bi­car­bon­ate of soda and vine­gar, then add enough milk to get a mix­ture that drops eas­ily from a spoon.

4 Di­vide mix­ture be­tween pa­per cases and bake for 20 mins, or un­til cup­cakes are risen and springy to the touch. Cool in tin for a few min­utes, then trans­fer to a wire rack to cool.

5 Use a tea­spoon to dig a small hol­low in the cen­tre of each cup­cake, and grate these chunks of sponge into a bowl to make fine cake crumbs.

6 To make the frost­ing, mix the soft cheese, yo­gurt, ic­ing sugar and vanilla in a small bowl. Swirl on top of the cup­cakes, then scat­ter the cake crumbs over to dec­o­rate.

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