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Celebrate National Cupcake Week with a sprinkle of Splenda

7th September 2012 Print
Lemon Cupcakes

With National Cupcake Week just around the corner, (17th to 23rd September), it's time for a week-long celebration of all things sweet, colourful and cupcake! Not only does it give the avid bakers amongst us the chance to get baking some of their favourite pretty creations, but with a little help from Splenda Sugar Alternative you can make some lighter treats with an equally great taste that friends and family are guaranteed to love.

Our delightfully delicious Lemon Cupcakes will make the perfect accompaniment to a pot of tea enjoyed in a relaxing moment at home or a mug of coffee had over a quick chat with friends. Fresh, light and full of zesty flavour, just the thought of them should be enough get you to dig out that apron and get baking and decorating your very own cupcake treats!

A small step that you can make this year is to make the switch from sugar to Splenda, the Sugar Alternative with a great sugar like taste but with a fraction of the calories, thanks to its original ingredient, sucralose. Splenda Sweet Minis are great in hot drinks and for use on the go and Splenda Granulated is easy to use in the making of your favourite cakes and bakes.

Splenda is an easy swap to make for anyone looking for a lower sugar diet, without a compromise on taste and is available in all major retailers nationwide. For more information on the product, and for tips on cooking and baking, visit or

Lemon Cupcakes Recipe

Makes 12
16g Splenda, granulated
125g low fat spread
125g self-raising flour
¾ tsp. bicarbonate of soda
75g skimmed milk powder
2 eggs, separated
4tbsp water
12 primrose flower heads
150g reduced fat, soft cheese
½ finely grated rind and juice of ½ lemon
1tbsp Splenda, granulated

Cream the Splenda and the low fat spread together. Sift the flour, bicarbonate of soda and milk powder together.

Beat the egg yolks into the creamed mixture, then mix in the sifted ingredients with enough of the water to give a dropping consistency. Whisk the egg whites until stiff and carefully fold into the cake mixture.

Spoon into 12 muffin cases and bake at 180C, (350F), Gas Mark 4 for 15-20 minutes until golden.

To make the topping mix all the ingredients together and spread a spoonful over each cup cake. Decorate with a primrose.

More Photos - Click to Enlarge

Lemon Cupcakes