Spooky vanilla cupcakes

Spooky vanilla cupcakes
  • Low phosphate
  • Low potassium
  • Low protein
  • Vegetarian
  • Dessert
  • Snack
  • Special occasion
  • 1 hour or less
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An indulgent dessert thatโ€™s low in potassium and phosphate, as well as free from phosphate additives.

Chef

Lizzie Morey
Lizzie Morey

A plain cupcake which can be adapted for many different occasions.

Ingredients

200g plain flour

1 teaspoon bicarbonate of soda

175g unsalted butter, softened

190g caster sugar

3 eggs, beaten

110ml plain yoghurt

2 teaspoons vanilla bean paste

1 teaspoon red food colouring

To serve

75g unsalted butter, softened

150g icing sugar

Food colouring of choice

Method

  1. Step 1

    Preheat the oven to 180ยฐC/ gas mark 4 and put 12 cupcakes cases into a baking tray.

  2. Step 2

    Put the butter and the sugar into a mixing bowl and beat until light and fluffy. Slowly beat in beaten egg.

  3. Step 3

    Mix in the flour and bicarbonate of soda and then gently mix in the yoghurt and food colouring. Be careful not to over mix. Divide the mixture between the cupcake cases and bake in the oven for 20-25 minutes.

  4. Step 4

    While the cupcakes are baking, make the butter icing. Beat the softened butter until smooth and then slowly mix in the icing sugar, a little at a time.

  5. Step 5

    Remove the cupcakes from the oven when baked and transfer to a cooling rack.

  6. Step 6

    Once the cakes have cooled, decorate with the butter icing.

Food facts

The sugar, icing sugar and flour are the main sources of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.

This recipe is low in potassium, when following the quantities in the ingredients, and the serving sizes. Therefore, suitable for those advised to reduce potassium in their diet.

This recipe is also low in phosphate, however it does contain some phosphate, mainly provided by the flour, eggs and yoghurt, therefore if you have been prescribed a phosphate binder, take as directed.

This recipe is low in protein, therefore suitable as an occasional treat for those advised to eat less protein.

The food colourings are not essential to this recipe but make a nice addition for decorating and creating cupcakes for different occasions.

Use gluten-free flour.

This is an indulgent dessert, high in fat and sugar so keep for occasional treat only. Although salt has not been added to this recipe, it is not low in salt. This is because we have used sodium bicarbonate as a raising agent.

Once cooked and cooled, this recipe can be stored in an airtight container for 3 days.

Fresh lemon or orange zest can be added to this recipe to create different flavours. Decorate to suit any occasion.