Operation make fairy cakes with the delectable Rachel’s low fat vanilla yogurt was not quite as successful as I hoped. I overfilled the cake cases and then had to hack off bits of cake to make it look pretty and then continue the salvage operation with lots of butter icing to disguise a magnitude of sins.
Note to anyone trying the recipe this picture illustrates cakes destined for disaster... put less mixture in!
I think it all started to go wrong as I did not do a fundamental baking essential, which was clear my work station before starting, cooking in chaos probably helped get me all in a panic!
But regardless of my botched job, these were exceptionally delicious cakes. I would recommend following the recipe and introducing a little yoghurt to your baking. They smelt lovely too; the vanilla aroma and taste made them very appetising and also gave the sponge a slightly different texture (well I think it was the yoghurt and not my unique approach to baking anyway!).
If you fancy making some of your own Vanilla Cup Cakes for Easter. Here is the recipe:
220g butter or margarine, room temperature
220g caster sugar
2 large eggs, beaten
220g self raising flour, sifted
2 tbsp Rachel’s low fat vanilla yoghurt
80g unsalted butter, room temperature
250g icing sugar
25g Rachel’s low fat vanilla yoghurt
Preparation time: 15 minutes
Cooking time: 20-25 minutes
- Pre-heat the oven to 180°C/350°F/Gas Mark 5
- Line a cup cake or muffin tray with paper cases
- Beat together the butter and caster sugar until light and fluffy. Add the eggs a little at a time.
- Add the yogurt
- Fold in the flour
- Spoon the mixture into the paper cases until half full
- Bake in the oven until golden brown and springy to touch or test using a skewer, if it comes away clean the cakes are ready. Leave them to cool on a wire rack.
- Meanwhile prepare the icing. Begin by beating the butter and icing sugar until pale and well mixed, ideally using an electric mixer. Add the yogurt and continue to beat on medium to high speed until the icing is fluffy. The longer you beat the lighter the icing.
- Spoon the icing into a piping bag fitted with a star piping nozzle. In a circular motion swirl the icing around each cake.
(we didn't brave a piping bag and improvised with a back of a spoon!)
- Decorate with mini eggs
Cost per serving: £0.15
The end result! Okay maybe one day I will aspire to be a Foodie 100!