| Prep Time | 25 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 1 cup plain wholemeal flour (120 grams)
- 1 tsp baking powder (2.5 grams)
- 1 tbs Natvia (16 grams)
- 1 free-range eggs (50 grams)
- 2 tsp vegetable oil (10 mls)
- 1 tsp vanilla extract (5 mls)
- 1/3 cup reduced-fat Greek natural yoghurt (85 grams)
- 1/4 cup reduced-fat milk of choice (62.5 mls)
- 15 grams freeze dried strawberries
- 1/2 cup butter, at room temperature (125 grams)
- 1/2 cup Natvia baking sweetener (48 grams)
- 12 strawberries (180 grams)
- 50 grams dark chocolate 70% grated
Ingredients
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Instructions
- Preheat oven to 180C and lightly grease or line with cases, 12 holes of a cupcake tin.
- Combine flour, baking powder and Natvia together in a bowl.
- In a separate bowl whisk together egg, oil, vanilla extract, 1⁄4 cup of the yoghurt and all the milk.
- Add the wet ingredients to the dry and mix together until just combined.
- Divide evenly into the prepared cupcake cases and bake for 15-20 minutes, until golden on top and a skewer inserted into the centre comes out clean. Place on a wire rack to cool completely.
- Place the freeze dried strawberries into a food processor and process until a powder is formed. Set aside.
- Beat the butter and Natvia baking sweetening using an electric mixer for a few minutes until creamy. Add the strawberry powder and remaining yoghurt and beat for another few minutes to combine.
- Pipe or spoon the butter icing onto the cooled cupcakes.
- Top each cupcake with a fresh strawberry and some grated chocolate to serve.
- One cupcake is one serve. Store leftover cupcakes in an airtight container in the fridge for 3-4 days.
Recipe Notes
This recipe contains 154 calories per serve.