Eric, star of Channel 4's Baking Mad and owner of London's Cake Boy patisserie, has a host of A List clients, including Madonna and Sir Elton John.
Despite being fat-free, these cupcakes still taste amazing and are bursting with flavour, thanks to the addition of vanilla and almond extracts.
- 115g of plain flour
- 85g icing sugar
- 1 tablespoon of cream of tartar
- 8 egg whites
- 1 pinch of salt
- 150g of golden caster sugar
- ½ tablespoon of Nielsen- Massey Vanilla Extract
- ½ tablespoon of Nielsen- Massey Almond Extract
- For the raspberry frosting:
- 100g fresh raspberries
- 125g unsalted butter, softened and diced
- 225g icing sugar
Method1 Preheat the oven to 200 oC/ gas mark 6 and line a cupcake tin with paper cases.
2 Sift the flour, icing sugar and cream of tartar into a bowl and set aside.
3 In a large bowl whisk the egg whites until frothy. Add the salt and gradually add the golden caster sugar a tablespoon at a time. Whisk until stiff peaks form.
4 Stir in the vanilla extract and almond extract, and then add the flour and icing sugar mixture. Fold gently with a large metal spoon until combined. It is important to do this quickly- if the mixture is left to stand, it will collapse and spoil the light consistency of the cake.
5 Divide the mixture between the paper cases and bake for 15-20 minutes. Leave to cool for 5 minutes, then transfer to a wire rack and allow to cool completely.
6 To make the frosting; rub the raspberries through a fine-meshed sieve to yield about 2 tablespoons of raspberry puree. Add the butter to a clean bowl and cream until soft. Sift some of the icing sugar over the top, then beat to combine.
7 Repeat this process until all the sugar has been incorporated into the butter. Then beat in the raspberry puree to give a spreading consistency.
8 Using a piping bag with a plain nozzle, pipe the frosting and decorate with fresh raspberries and a dusting of icing sugar.
Prep Time15-20 minutes
Cook Time15-20 minutes
Nutrition InformationMakes 12
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