Low-Fat Christmas Cupcakes

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   Preheat oven to 180C Line a muffin tin with patty cases.

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   Use a cake mixer to beat sugar and eggs together, until pale and thick and trebled in volume.

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   Combine flour, cranberries and mixed spice and vanilla.

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   Fold this gently into the egg mixture.

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   Spoon mixture into prepared patty cases and bake for 10-15 minutes, or until golden and springy when gently pressed.

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    Allow to cool then ice as below.

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    Icing (optional) combine 1/2 cup icing sugar and a little hot water to make a spreadable consistency.

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    Ice the top of each cupcake and decorate wtih sprinkles or dried cranberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.