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Vanilla Cupcakes with Cream Cheese Frosting

Vanilla Cupcakes with Cream Cheese Frosting

  • Ingredients

    • Cooking spray
    • 60g softened butter or reduced-fat sunflower spread
    • 3/4 cup Equal Spoonful 
    • 1 tsp vanilla essence
    • 2 x 50g eggs, lightly whisked
    • 150g (1 cup) self-raising flour
    • 55g (1/3 cup) wholemeal self-raising flour
    • 160ml (2/3 cup) low-fat milk
    • 140g tub unsweetened apple puree

Instructions

  1. Preheat oven to 170°C (conventional). Line 12 x 80ml (1/3 cup) muffin pans with paper cases. Spray cases with cooking spray.
  2. Using electric beaters beat the spread, Equal and vanilla essence in a medium bowl until well combined and spread is creamy. Add 1 egg and beat until well combined. Beat in the remaining egg.
  3. Put the flours into a bowl and stir to combine. Put the milk and apple puree in a bowl. Whisk to combine. Add half the flour mixture and half the milk mixture to the Equal mixture and mix until just combined. Repeat with the remaining flour and milk mixture.
  4. Spoon the batter evenly between the muffin holes. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool.
  5. Cream cheese frosting: Put the cream cheese, Equal and vanilla extract in a medium bowl. Using electric mixers, beat until mixture is pale and creamy. Put in the fridge for 30 minutes to thicken slightly.
  6. Spread the frosting over the cupcakes.


Tip – Keep the cupcakes in an airtight container in the fridge for up to 3 days.


Nutritional Information

PER SERVE
12
Protein
4.5g
Total fat
5.6g
Sat. fat
2.1g
Cholesterol
32.7mg
Carbs
19g
Fibre
1.3g
Sodium
205mg
Carb exchanges
11/3
GI estimate
medium