Red Velvet Cupcakes Recipe

Instructions:

1. Preheat oven to 180°C (350°F).
2. Separate eggs, whisking whites until stiff peaks form. Set aside.
3. In a bowl, whisk together egg yolks, vanilla extract, food coloring, yogurt, and sweetener until smooth.
4. Sift in cocoa powder and flour (or substitute), gently folding until just combined.
5. Gradually fold in whisked egg whites until incorporated.
6. Lightly grease a muffin tin. Divide batter evenly among cups.
7. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
8. While cupcakes cool, prepare frosting by mixing quark cheese, vanilla extract, and sweetener until well combined.
9. 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