Origin of dish:
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Type of cooking:
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients (makes 12 cupcakes.) :Method: Preheat the oven to gas mark 4/180°C/fan oven 160°C.
Line a 12-hole, non-stick muffin pan with paper cases.
In a large bowl, beat the low fat spread and the caster sugar together with electric beaters for 3 minutes,or until light and fluffy.
Beat in 2 eggs, lightly beaten, and 1 tsp vanilla extract.
Fold in 100g self-raising flour, sifted, then divide the mixture between the muffin cases.
Bake for 12-15 minutes until risen.
Cool for 5 minutes, then remove from the tin and cool completely on a rack.
To serve, cut off the tops, dot with 1 tsp Weight Watchers Reduced Sugar Strawberry Jam, or if you're feeling naughty whack on some full fat and 1 tsp Weight Watchers Reduced Fat Thick Cream each (same goes), then decorate with the strawberries.
Dust the cakes with ½ tsp icing sugar and serve immediately.