Skinny Cherry Bakewell Cupcakes
If cake could say “I love you”, this would be it. Our Skinny version of this classic favourite is more of a cake than a tart. Although the sponge is light, low fat and airy, the resulting combination with the jam is sweet, sticky and squidgy bursting with cherry and almond flavours. You can easily make a gluten-free version of this cake as it works well with GF flours. I highly recommend making your own cherry jam when cherries are in season and readily available as its easier to monitor the sugar content.
FOR THE BAKEWELL CUPCAKES – Serves 12 (146 calories | 4.8g fat (2.3g sat fat)| 11.6g sugar each)
For the sponge you will need:
- 3 large eggs (180g)
- 75g fructose
- 75g xylitol
- 1 tsp high quality vanilla essence
- 1/2 tsp almond essence
- 1 tbsp water
- 150g plain flour
- 15g flaked almonds
For the filling & topping:
- 150g reduced sugar cherry jam
- squirty cream
- glace cherry (optional)
STEP 1: Using an electric whisk, whizz up your eggs, fructose and xylitol until light and fluffy. This will take approximately 10 minutes (I set a timer).
STEP 2: Carefully fold in the flour, followed by the vanilla, almond essence and water.
STEP 3: Divide into 12 cupcake cases and sprinkling with flaked almonds. Then bake on 180°c for 20 minutes until golden.
STEP 4: 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