Monday, 20 February 2012

Rachel’s low fat vanilla yogurt Fairy Cakes

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

Serves: 12      
Preparation time: 15 minutes      
Cooking time: 20-25 minutes

  1. Pre-heat the oven to 180°C/350°F/Gas Mark 5
  2. Line a cup cake or muffin tray with paper cases
  3. Beat together the butter and caster sugar until light and fluffy.  Add the eggs a little at a time.
  4. Add the yogurt
  5. Fold in the flour
  6. Spoon the mixture into the paper cases until half full
  7. 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.
  8. 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.
  9. 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!)

  1. Decorate with mini eggs
Cost per serving: £0.15

The end result!  Okay maybe one day I will aspire to be a Foodie 100!


  1. Ooo but I find the end results really pretty! Using the back of a spoon is perfect here to create that nest effect! I'll have one of those please!

    Anyway, foodies100 is for anyone who does food on their blog to join, and I think that you are more than suitable for it!

  2. can you post me one please nom nom.  Can i ask what are you doing with your hands in the mix ? were you needing it ?

  3. I was folding it but it all stuck to my hands, I think it wasn't my brightest moment... What should I be doing lol x

  4. Bless you for your kind words, maybe I will join at some point just to have something else to make the side bars look pretty :) haha glad you liked the look of my baking, hubbie just laughed at me the whole time as he usually bakes!  But my mum said they were great! x

  5. Oh what messy hands.  They look nice and I bet they tasted even better

  6. They look yummy! Will have to try this with my lot as they LOVE baking!!!

  7. hehe, use a big metal spoon or spatula, cut the batter in the middle towards you, and use the spoon to lift it up when it hit the side of the bowl, then fold it over the top. Turn the bowl 45 degrees, and do the same again until you can see no more flour :) I'm surprised your hubby just stood there and didn't offer any help lol