Raspberry and Vanilla Cupcakes

Raspberry muffins
Raspberry and Vanilla Cupcakes - Sweetened with Sugarly


You will need a 12 hole patty tin, lined with paper cases

1. Add the low fat spread, eggs, Canderel Sugarly, flour, baking powder and vanilla extract to the bowl of the food mixer and beat until creamy and well combined.

2. Stir through the raspberries then divide the mixture into the paper cases using a teaspoon. Put in the oven and bake for 20-25 mins or until pale golden and risen and springy to the touch.

3. Remove from oven and transfer to a wire rack and leave to cool completely before serving. Dust with a little Canderel Sugarly to serve. Best eaten on day of baking.

Cook’s tip… If you wish to decorate these, mix 150g half fat cream cheese with 2 tbsp Canderel Sugarly, spread on cooled cakes and top with a fresh raspberry – you will however increase the calories!


175g/6oz low fat spread
3 eggs
75g/3oz Canderel Sugarly plus extra for dusting
100g/3 ½ oz self-raising flour, sieved
1 tsp baking powder, sieved
1 tsp vanilla extract
250g punnet raspberries

Canderel® Sugarly Nutritionals

Suitable for diabetics as part of a balanced diet and suitable for vegetarians

1/2 Teaspoon = 2g
(Jar contains = 137 servings)
Per Serving
(1/2 teaspoon)
Per 100g
(0 cal)
(1 cal)
of which saturates0g0g
of which sugars0g0g

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