For the sponge:
For the filling:
For the frosting:
Heat oven to 190°c/170°c fan. Line a 24 cavity mini muffin tin with your favourite mini-cases.
Whisk up the eggs, xylitol and sugar using an electric whisk or mixer, on a high speed for all of 10 minutes until light and fluffy! Stir in the plain sifted flour, strawberry essence and red food colouring. Divide into a 24 cavity mini muffin tray and bake for 15-20 minutes until golden brown.
Let the cakes cool and then use a cupcake plunger to core out the centre and fill it with the sweet strawberry jam. For the frosting, using an electric whisk whip up the whipping cream and xylitol until stiff peaks form. Fold in the thick Greek yoghurt and then crown your cupcakes with this light and creamy frosting.
P.S. Top tip: Sprinkle with freeze-dried strawberries or multicoloured sprinkles for the perfect finishing touch!
– 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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