How To Make Low-Fat Lemon Buttercream Frosting

Hi there, I'm Lizzie. Welcome to the cupcake emporium here in Lancaster Gate, London. We've been making cupcakes here for a year and a half now, and we're proud to have some of the biggest cupcakes in London, which are also really low in calories.

I'm going to show you how to make some frosting - here's how it's done. So we're substituting the butter for half a tub of baking margarine. You have to make sure you use baking margarine, and not normal spreading margarine, otherwise your frosting will end up too runny, and it will just go all over the place, except not on the cake.

Here we go, half a tub. Half a tub of baking margarine, and this is a cup and a half of icing sugar. I'm going to grate in a bit of lemon rind as well.

However much you want really, it depends how zesty you want it to be. Really, about a teaspoon is the right amount. About that much.

I'm also going to put in a bit of lemon essence. We use lemon essence instead of actual lemon juice, again so that the frosting doesn't end up too runny, and slipping off of your cupcake. That's about a tablespoon.

And then the last thing I'm going to add is a bit of yellow food colouring. It's just a natural food colouring, here we go, to give it that nice yellow lemony colour. Also if you wanted, you could put in just a tablespoon of a low fat soft cheese or soft cream cheese, which would make it taste a bit like lemon cheesecake, give it a bit of a creamier sort of taste.

Okay, we mix it all up. There you go, there's a lovely, zesty, yellow, lemon low-fat butter cream frosting.