Ingredients
(makes 12)
100g wholemeal self-rasing flour
100g brown sugar
100g low fat margarine
150g raspberries
1 tsp baking powder
2 egg whites
Method
Pre-heat the oven to 180 C.
Separate 12 raspberries then chop up the rest.
Mix together all the ingredients of the cupcakes apart from the egg whites and whole raspberrys in a large bowl until smooth.
Beat the egg whites into soft peaks.
Fold the egg whites into the rest of the mixture.
Spoon into cupcake cases and pop a whole raspberry on top.
Bake for about 15 mins
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