Being small, our cupcakes are low in fat – the perfect sweet treat.

PREPARATION TIME: 20 MINUTES COOKING TIME: 20 MINUTES MAKES 36 CUPCAKES

225g (8oz) plain flour

1  level tsp baking powder 150g (5oz) caster sugar 85g (3Vtoz) butter, softened

2 free-range eggs, lightly beaten 150ml (%pt) milk

For the frosting

300g (10oz) cream cheese

150g (5oz) golden icing sugar, sifted

little lemon juice

coffee essence and melted dark chocolate, for the colouring

candied fruits and hazelnuts dipped in melted chocolate,

to decorate

You will need

3 x mini 12-hole muffin trays and 36 mini paper cases

1  Preheat the oven to 180 C, 160 С fan, 350 F, gas 4. Sift the flour, baking powder and a pinch of salt into a large bowl. In a separate bowl, whisk the sugar and butter until light and fluffy.

2 Gradually whisk in the eggs, then add a little of the flour mix and milk alternately until the mixture is smooth. Be careful not to overbeat.

3 Fill each paper case with a large teaspoon of the mixture. Place in the preheated oven and bake for 18 to 20 minutes, until slightly golden on top. Remove from the tin and leave to cool on a wire rack.

4 To make the frosting, mix together the cream cheese, icing sugar and lemon juice in a large bowl. Divide the mixture between three bowls. Add a little of the coffee essence to one bowl and melted chocolate to another, until you achieve the shade you require. Use a small palette knife to decorate each cupcake with frosting, gradually building it up. Add candied fruit or hazelnuts dipped in chocolate to decorate.

Per cupcake: 116cals, 6g fat <4g saturated fat), 14g carbohydrate