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Includes

Choc-Hazelnut Cupcakes with Choc-Raspberry Sauce

Enjoy sweet treats while lowering your cholesterol with this dessert recipe.
  • 40 minutes
  • Prep time15 minutes
  • 8 portions
recipe image Choc-Hazelnut Cupcakes with Choc-Raspberry Sauce

Ingredients

  • 40 grams Flora ProActiv buttery spread
  • 2 tsp low-fat milk
  • 2 eggs lightly beaten
  • 1 tsp vanilla extract
  • 1/2 cup pure icing sugar sifted with 1/4 cup self raising flour
  • 1/2 cup hazelnut meal
  • 1/4 cup cocoa powder blended with 60 ml / 1/4 cup hot water and cooled
  • 2 tsp cocoa powder
  • 2 tsp sugar
  • 1/2 cup fresh or frozen raspberries
  • 1/2 tsp arrowroot
  • 1 cup fresh or frozen thawed raspberry for serving
  • 40 ml reduced-fat cream to serve
  • 1/2 tsp icing sugar to serve

Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. Preheat oven to 150 C. Brush 8 x 100ml capacity non-stick muffin tins with melted Flora ProActiv.
      2. Place Flora ProActiv, milk, egg, vanilla, icing sugar, flour, hazelnut meal and blended cocoa powder in a mixing bowl and beat with a hand held mixer 1-2 minutes. Spoon mixture evenly into the prepared tins. Bake for 20-25 minutes or until a skewer inserted in the centre comes out clean. Cool for 5 minutes before transferring to a cooling rack.
      3. To make the sauce, blend the cocoa powder and sugar with 2 tbsp hot water. Place the raspberries, blended cocoa and sugar and ½ cup (125ml) water into a saucepan over a medium heat. Stir, while bringing to the boil, and reduce the heat to low. Blend the arrowroot with a little water, add to the sauce and stir for 1-2 minutes or until the sauce has thickened slightly.
      4. Sieve sauce to remove the raspberry seeds. Cool.
      5. Serve cupcakes with the sauce, cream and extra raspberries. Sprinkle with icing sugar.