Candy Cane Cupcakes
Veer from the pudding and opt for one of these sweet treats on Christmas Day or Christmas in July.
Makes 16 servings
RECIPE FROM SYMPLY TOO GOOD TO BE TRUE BOOK 2
1¼ cups raisins
1¼ cups currants
½ cup candied cherries cut in half
½ cup brown sugar
1 teaspoon ground mixed spice
½ cup brandy or rum
1 x 15oz can crushed pineapple (in natural juice)
¾ teaspoon baking soda
3 egg whites
2 cups self-rising flour
¼ cup (1oz) whole blanched almonds (optional)
Place all dried fruit, sugar, spice, brandy and whole can of pineapple into a saucepan, boil for 3 minutes. Stir in baking soda, leave to cool.
Preheat oven 350°F (180°C) fan forced.
Once fruit mixture has cooled stir in egg whites well and fold into flour. Pour mixture into an 8” round cake pan that has been coated with cooking spray. Top with almonds and bake approximately 1 hour.
Suggestion: If you prefer a darker cake add caramel food colouring (used for gravy browning) to fruit mix then fold in flour.
Suitable to be frozen.
PER SERVE ALMONDS W/OUT ALMONDS
CALORIES 174 163
TOTAL FAT 1.3g 0.3g
SATURATED FAT 0.1g 0.1g
SODIUM 178mg 178mg
CARBS 37.3g 27.0g
SUGAR 24.5g 24.4g
FIBER 2.6g 2.4g
PROTEIN 3.6g 3.2g
GI RATING Low Low
Recipe by Annette Sym
Read her diet tips in our AGFG blog, tag cloud 'Symply Too Good'.
Credits: Annette Sym