- Preheat your oven to 180°C/fan 160°C/gas 4 and put 16 paper cases in a mini muffin tin. In a large bowl, whisk together the eggs, low-fat spread and sweetener. Sieve the flour into the bowl, then fold into the egg mixture along with the vanilla essence and the strawberry flavouring.
- Divide the mixture equally between the paper cases, then bake for 15-20 minutes, or until cooked and springy to the touch. Cool on a wire rack.
- Mix a few drops of water and the food colouring with the icing sugar. Divide equally between the tops of the cakes. Decorate with halved strawberries and dust with icing sugar.
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