serves 6/8 people

ready in 25 minutes


for the cupcakes

  • 225g soft butter
  • 130g Sweet Freedom Fruit Syrup
  • 200g self raising flour
  • 3 medium free range eggs
  • 25g cornflour
  • 2 tbsp milk
  • 2 tsp vanilla extract

for the topping

  • 1 small pack fresh raspberries


for the cupcakes

  1. Preheat oven to 180 C / 350 F / gas mark 4.
  2. Whisk the butter, Sweet Freedom Fruit Syrup and vanilla extract together until fluffy.
  3. Beat the eggs together in one bowl, stir the flours together in another.
  4. Add flours and eggs to the butter mixture alternately (flour first) and whisk in, then the milk.
  5. Divide into cupcake cases.
  6. Bake for 15-20 mins.

*you may find that the cake browns a little faster than when using sugar, so keep an eye on it and loosely cover the tin with baking parchment if needed.

for the topping 

  1. Spoon 3tbsp of Choc Pot into a small piping bag.
  2. Using the piping bag top each individual cake.
  3. Finish by placing a fresh raspberry on top of the cupcakes.

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