These are my (healthier) lemoney cupcakes - light and fluffy
Mix the Splenda and melted butter, then gradually mix in the self raising flour and baking powder and eggs. Once all combined, add the rind and juice of the lemon. Bake at about 180/190 degrees for 15-20 minutes, until a knife comes out clean when inserted into the middle.
Once ready, I like to do either of the following:
1. Sprinkle 1 tsp of Demerara sugar on each followed by 1 tsp of lemon juice on each and leave to cool (get a mini lemon drizzle cake effect - as pictured)
2. Combine icing sugar with lemon juice until have a thick consistency (I go by eye rather than measure out) and ice the tops of the cupcakes and leave to set.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (187g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 864 (91%)|
|Amt Per Serving||% DV|
|Total Fat 96g||128 %|
|Saturated Fat 59.4g||297 %|
|Monounsaturated Fat 25.4g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 419.2mg||129 %|
|Sodium 917.5mg||32 %|
|Potassium 113.8mg||3 %|
|Total Carbohydrate 20.2g||6 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 19.4g|
|Protein 7.7g||11 %|
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Calories per serving: 952
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