Red Velvet Cupcakes Recipe Craving a sweet treat that fits your Slimming plan? Look no further! These delightful velvet cupcakes are bursting with rich chocolate flavor and topped with a creamy, low-syn frosting. These cupcakes are a delightful treat that can be enjoyed on your Slimming journey. Here's what makes them special: Light and fluffy: The airy texture comes from separating the eggs, creating a cloud-like cupcake base. Rich chocolate flavor: Cocoa powder delivers the classic chocolatey taste without excessive sugar. Creamy frosting: Low-fat quark cheese and a touch of sweetener create a smooth and flavorful topping. Customizable: Feel free to experiment with different frosting flavors, garnishes, and even substitute ingredients for a personalized touch. So, preheat your oven, whip up these delicious cupcakes, and enjoy a sweet treat that fits your healthy lifestyle! About Time: Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 mins Yield: 8 cupcakes 2½ Syns each Ingredients: For the icing: 150g low-fat quark cheese 1 tablespoon vanilla extract 20g sweetener of your choice (adjust to taste) Fresh raspberries for garnish (optional) For the cupcakes: 2 tablespoons red food coloring (natural alternative like beetroot powder optional) 2 teaspoons cocoa powder 50g self-raising flour (or substitute with oat fiber/ground almonds) 3 eggs 20g sweetener of your choice (adjust to taste) 1 tablespoon vanilla extract 1 low-syn yogurt of your choice  Instructions: Preheat oven to 180°C (350°F). Separate eggs, whisking whites until stiff peaks form. Set aside. In a bowl, whisk together egg yolks, vanilla extract, food coloring, yogurt, and sweetener until smooth. Sift in cocoa powder and flour (or substitute), gently folding until just combined. Gradually fold in whisked egg whites until incorporated. Lightly grease a muffin tin. Divide batter evenly among cups. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. While cupcakes cool, prepare frosting by mixing quark cheese, vanilla extract, and sweetener until well combined. Once cupcakes are cool, frost generously and garnish with raspberries (optional). Tips: For a richer chocolate flavor, use dark cocoa powder but be mindful of its syn value. If you don't have quark cheese, try using plain, low-fat Greek yogurt instead. You can substitute the sweetener with other low-syn options like stevia or monk fruit extract. Feel free to get creative with your frosting! Add a squeeze of lemon juice, a touch of cinnamon, or even a dollop of sugar- free jam for a unique twist. Enjoy these delicious cupcakes as part

Red Velvet Cupcakes Recipe

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Ingredients:

For the icing:

  • 150g low-fat quark cheese
  • 1 tablespoon vanilla extract
  • 20g sweetener of your choice (adjust to taste)
  • Fresh raspberries for garnish (optional)

For the cupcakes:

  • 2 tablespoons red food coloring (natural alternative like beetroot powder optional)
  • 2 teaspoons cocoa powder
  • 50g self-raising flour (or substitute with oat fiber/ground almonds)
  • 3 eggs
  • 20g sweetener of your choice (adjust to taste)
  • 1 tablespoon vanilla extract
  • 1 low-syn yogurt of your choice

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