For the sponge:
For the filling & topping:
Using an electric whisk, whizz up your eggs, fructose and xylitol until light and fluffy. This will take approximately 10 minutes (Set a timer if this helps).
Carefully fold in the flour, followed by the vanilla, almond essence and water.
Divide into 12 cupcake cases and sprinkling with flaked almonds. Then bake on 180°c for 20 minutes until golden.
Use a small cupcake plunger or cookie cutter to cut 9 heart shapes out of the almond topped cupcakes, then fill with jam. Top with a swirl of squirty cream.
P.S. Top tip: Make a raspberry or strawberry version of these sweet treats using reduced sugar jam and fresh fruit.
– Please note all recipes are my own and property of The Skinny Bakery Ltd. If you wish to share them, please credit us – thank you!- Mariella Forte, founder, The Skinny Bakery
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