Skinny Christmas Glitter Cupcakes
It just wouldn’t be Christmas if we didn’t have Christmas cake, and with so many to chose from walking through the dreamy Christmas markets and high street shops we have many options like panettone, stollen and the traditional fruity and festive Christmas cake, you are well and truly spoilt for choice! So, once you have licked your dinner plate clean, what else is there to look forward to after a well deserved nap? A skinny Christmas cupcake, much lighter than the traditional recipe that you can just eat and eat and eat!
SKINNY CHRISTMAS CUPCAKE – Serves 9 (127 calories) | total carbs 22g |13g sugar | 3g protein | Total fat 2g | Sat fat 0.5g
To bake skinny Christmas cupcakes you will need:
- 3 small eggs (be sure to separate whites and yolks approx 45g yolks, 90g whites)
- 25g honey
- 25g fruit sugar
- 80g mixed fruits and peel soaked in 2 tablespoon rum and 3 tbsp water
- 1 tsp oil
- 1/4tsp cream of tartar
- 100g plain flour, sifted
- 1 tsp bicarbonate soda
- 1 tsp baking powder
- 1 1/2 tsp mixed spice
To decorate you will need:
- ready roll icing (white, red and green)
- edible glitter
STEP 1: Combine egg yolks, honey, sugar, soaked fruits and oil – whisk (and whistle, it is Christmas) then mix flour, bicarb, baking powder and mixed spice then whisk the egg whites with cream of tartar until stiff.
STEP 2: Fold the flour mix into the yolk mix. Carefully fold in egg whites. Divide the mix into 9 cupcake liners and bake for 25 minutes at 170. Patience is a virtue, let cool completely.
STEP 3: Allow them to cool and then dust with edible glitter. Next, roll your white royal icing thinly and cut out two circles. Overlap these, two per cupcake, brushing with a little water to get them to stick. Roll out your green icing to make holly leaves and the red icing for berries.
Top Tip: Make a large version of this cake in a round tin and wrap a beautiful ribbon around the outside with a bow at the front.