Lemon cupcakes with lemon cream cheese frosting

I usually make Mary Berry cupcakes so I thought I would have a go at adapting the receipe for UF fiber flour and fiber sugar.

i had to work out how much extra baking powder to add as the receipe uses SR flour plus baking powder, assuming UF flour is “plain flour”

3 eggs (175g or greater weight with shells on)

175g butter

175g UF flour sifted

175g plus of fiber sugar I tasted the uncooked mix until I thought it sweet enough

1/2 tsp vanilla essence

grated zest of 1 lemon

2 and a 1/4 tsp baking powder

double cream let down with water

mixed it all up in a bowl with electric whisk and then loosened mixture off with as much of the double cream/ water mix until it resembled my normal sloppy cup cake mix

fan oven 160degrees

made 13 cup cakes about 55 to 60 grams uncooked mixture per paper cupcake case ( I use an ice cream scoop to fill cases)

took about 25 mins for skewer to come out clean

when cooled I made a frosting from philly cheese, Sukrin mellis (Sukrin icing sugar substitute I needed to use up! Fiber sugar probably works great too) and double cream and lemon juice

just whipped with electric mixer and adjusted sweetener to taste there are lots of frosting receipes out there so just adapt your own favourite.

piped on frosting and consumed, have to say when you are in need of a cupcake these hit the spot,

they come out well risen and just sunk a little with cooling but were very moist and cooked through, not at all dry.