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easter cupcakes Recipe

   
 

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     easter cupcakes

Category   Desserts - Breads
Sub Category   None
Servings   8

Ingredients
4 medium eggs
8 tbsp granulated artificial sweetener
40g cocoa powder
44g low calorie drinking chocolate powder (eg Cadbury Highlights)
cinnamon cream
500g quark skimmed milk soft cheese
3 tbsp fat free fromage frais
 
1 tsp ground cinnamon
11g sachet drinking chocolate powder (eg Cadbury Highlights)
4 tbsp granulated artificial sweetener (or to taste)

Instructions
1. Preheat oven to 180°C/Gas 4. Line a cupcake tin with 8 paper cake cases. 2. Place the eggs in a mixing bowl and add the sweetener. Whisk until thick, pale and frothy - the mixture should be thick enough to hold a trail from the beaters. Sieve in the cocoa and drinking chocolate, and fold in using a large metal spoon using a figure-of-eight action. 3. Spoon in each cake case to fill and bake in the oven for 10 minutes until firm. Allow to cool in the tins – the mixture will sink on cooling.
4. Meanwhile, make the cinnamon cream. Mix all the ingredients together and chill until required. 5. Top each cupcake with a spoonful of cinnamon cream (or pipe on using a piping bag) and two mini eggs. Tip- Once the cupcakes are topped with the cinnamon cream, you can store them in the fridge for up to 4 days. Simply put the eggs on top just before serving.
The cinnamon cream is a great standby topping for cakes and fresh fruit, or just eaten on its own! Once you’ve made it you can store it in a tub in the fridge for up to four days (depending on the ‘use by’ date on the fromage frais).
Green- 5 Original- 5 Extra Easy- 5


Originally Submitted
2/18/2013





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