Guess what? These chocolate cupcakes are lower fat than usual! And our creamy topping is made with mascarpone instead of the traditional buttercream so it’s light and luscious.



What you need:
400g can pears in natural juice, trained
100ml natural yogurt
1tbsp sunflower oil
1tbsp vanilla extract
6 egg whites
350g golden caster sugar
125g cocoa powder, sifted
175g self raising flour, sifted
1/2 tsp bicarbonate of soda

For the frostings:
500g tub mascarpone cheese
2tsp vanilla bean paste
225g icing sugar, sieved
2tbsp cocoa powder, sieved
20 paper muffin cases
20 sugar decorations

What you need to do:

  • Heat the oven to 180C, gas 4.  Put the pears into a processor and blend until smooth. Pour the yogurt into a jug, add the sunflower oil, vanilla extract and pear puree. Mix together with a fork to combine.
  • Whisk the eggs in a clean, grease-free bowl until they are stiffly peaking. Gradually whisk in the sugar, 1tbsp at a time, until it is all combined
  • Slowly pour in the yogurt and puree mixture and continue whisking.
  • Sieve in the cocoa, flour and bicarbonate of soda into bowl and gently fold in to combine.
  • Use an ice cream scoop to divide the chocolate mixture between the paper cases.
  • Bake for 18-20 mins until well risen and just firm to the touch. Push in a cocktail stick – if it comes out clean the cupcakes are ready. Cool on a wire rack.
  • For the toppings; divide the mascarpone into 2 bowls and add 1tsp vanilla bean paste to each one. Stir to soften.
  • Sieve 100g icing sugar into one bowl with the 2tbsp cocoa powder and 125g of icing sugar into the other bowl.  Gently stir contents of each bowl to combine.
  • Pipe large swirls of vanilla cream cheese frosting on top of 10 cupcakes. Spoon the chocolate frosting into another piping bag fitted with a large star nozzle and pipe onto the remaining 10 cupcakes.Per serving: 290 cals, 13g fat (8g saturated), 38g carbsClick here for more cake recipes
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