Chocolate and Raspberry Cupcakes

These cupcakes are perfect as a treat (and are great with a cuppa)

8
10
20
Equipment: 
  • Cupcake tins
  • Cupcake cases
  • Mixing bowls
  • Spoons
  • Sieve
  • Whisk
Ingredients: 
  • 25g self raising flour
  • 75g caster sugar
  • 2 medium eggs
  • 25g unsaturated fat spread
  • 1 teaspoon vanilla extract
  • 1 level tablespoon cocoa powder
  • 1 x 150g pack of raspberries
Simple steps: 
  1. Preheat the oven to 180°C/160°C Fan/Gas 4
  2. Place 8 cupcake cases into the cupcake tin
  3. Wash the raspberries
  4. In a large mixing bowl, whisk the eggs with the sugar, vanilla extract and margarine until smooth and pale.
  5. Sift the cocoa powder and flour into the mixture and fold in until mixed together
  6. Put 3 raspberries into the bottom of each cupcake case
  7. Divide the mixture into the cupcakes cases
  8. Bake for 15-20 minutes, until springy and firm
Calories: 
85
Protein: 
1.9g
Fat: 
3.1g
Saturated fat: 
1.3g
Carbohydrates: 
12.7g
Sugars: 
9.7g
Salt: 
15.8mg
Dietary fibre: 
0.6g
Allergen information: 
Cannot guarantee nut free
Egg
Gluten
Milk
Wheat
Whole wheat