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Skinny Cherry Bakewell Cupcakes

By Mariella Forte | 11 Mar 2019 | RECIPES

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