New Year, New Bakes, Praline Mini Cakes

Last week I made some delicious Praline Cupcakes for the December edition of Weightwatchers magasine, I didn't have some of the ingredients so I improvised!

2 pp per cake 39 pp per recipe 57 calories per cake

Ingredients:

calorie controlled cooking spray
60g  s/r flour
50g  icing sugar
20g  ground almonds

1 egg

1 tsp vanilla extract

1 tbsp dark rum (I used tia maria)

50g low fat spread - melted

30g  white chocolate - melted

1.Preheat oven gas mark 6, 200c, or fan 180c

2. Mist a 24 hole silicone button chocolate mould or mini muffin mould with cooking spray ( I used butter!)

3. Put flour, icing sugar and almonds in bowl add the eggs, vanilla, rum and melted spread and chocolate - stir until combined.

4. spoon mix into mini muffin tin - bake for 10 min or until just firm

5. Remove from oven and leave for 5 mins. Then remove the cakes from tin, transfer to a wire rack and leave to go cold

6. Dip the cakes upside down in 75g of melted chocolate and allow the excess to drip off - leave to set before decorating with sprinkles

These cakes will last for up to one week in an airtight container.