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Need some help from those good at baking!

#1
I want to make cupcakes tomorrow to surprise a friend who has been helping me through hard times. So I have my recipe for vanilla cupcakes which comes out at 15 syns per cupcake.. probably worth it for proper cupcakes but I'd like to bring the syns down a bit. I know I can substitute butter with lurpak lighter and my frosting will be philly light and quark which is fewer syns that butter cream but how do I know how to swap sugar for splenda in terms of quantities? It's supposed to be 2oz caster sugar in the cakes so how do I know what equivalent that is in splenda to get a good consistency and flavour? Any help much appreciated!
 
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#5
You could also substitute sugar for silver spoon light - it hasn't got as many calories as sugar but tastes better than pure sweeteners (if it bothers you)..And I just found this recipe on the internet..don't know what it is like but you could use it for cupcakes, too

Low Syn Sponge Cake

Makes a chocolate, orange or vanilla sponge
9 syns per whole recipe – any option

Cake Batter:
6 eggs
2oz SR flour OR 1oz SR flour and 1oz cocoa powder if you want chocolate cake
9 tablespoons granulated sweetener
2 teaspoons orange OR chocolate OR vanilla essence (up to you)

To decorate (or fill!):
1 tub quark / 150g 0% Greek yogurt
Strawberries / Satsuma segments / raspberries (as many or as few as you want)
2 teaspoons of vanilla or orange essence
6 Tablespoons Granulated sweetener

Separate the eggs. Whisk up egg whites until stiff

In a separate bowl whisk egg yolks with the essence & sweetener. Add a 1/4 of the egg white & beat until pale yellow.

Add the flour (or flour/cocoa) gradually & fold into the mix carefully, when done add the rest of the egg whites & fold in.

Grease and line a swiss roll tin (I spray with Frylight then line with parchment paper - my tin measures 30cmx19cm) & bake in the oven at 180deg for about 10 to 12 mins, until golden & firm to the touch.

Take out of the oven, remove from tin, leave to cool, when cool cut in half.

Filling & topping:
Mix the quark/yogurt with the orange or vanilla essence & sweetener, spread 3/4 on the bottom layer of the cake, slice the fruit & put on top of that, put the top of the cake on & use the rest of the filling to top with the rest of the fruit.
 
#6
Well I managed to get them to 8.5 syns each instead of 15 if I'd followed the original recipe. I know it's still quite high for one cake but they were pretty big and everyone seemed to love them. My first attempt at cupcakes ever so hoping I can perfect it! :D Will try to post pic and recipe over the weekend. I also plan to make the chocolate and apricot brownies that were in slimming world mag not long back.
Anyone else tried them?
 


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