Low Fat Raspberry Cupcakes
A slightly healthier treat this time! Low fat sponge with a low fat cream cheese topping and fresh raspberries. I’m not very impressed with low fat sponges, but they come in handy sometimes.
For the cream cheese topping, just whisk 60g low-fat cream cheese with 20g icing sugar and spoon on top. I put the cakes back in the fridge for an hour after I’d put the raspberries on top, to set them.