For the cream cheese topping
Pre-heat your oven to 180ºC/160ºC fan.
Cream together the low fat spread (125g) and SPLENDA granulated (16g).
In a separate bowl, sift together the self-raising flour (125g), bicarbonate of soda (¾tsp) and skimmed milk powder (75g).
Beat the egg yolks (2 yolks) into the creamed butter and SPLENDA, then mix in the sifted ingredients. Mix in the water (4tbsp).
In a separate bowl, whisk the egg whites until stiff then carefully fold them into the cake mixture.
Put your cupcake cases into a 12-hole muffin tin and then equally divide the mixture between the cupcake cases.
Bake for 15-20 minutes until a skewer inserted in the centre comes out clean.
Once cooked, move the cakes onto a wire rack to cool.
While the cupcakes are cooling make your topping by mixing together the reduced fat cream cheese (300g), lemon juice (1 lemon), lemon zest (1 lemon) and SPLENDA granulated (2 tbsp).
Decorate your cupcakes with the topping.
Adapted from this recipe from SPLENDA.
Calories: 147kcal | Carbohydrates: 13.7g | Protein: 7g | Fat: 6.9g | Saturated Fat: 2.9g | Sodium: 240mg | Fiber: 0.5g | Sugar: 4.2g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.