Operation make yogurt 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.  But as you can see from the final photo of these yogurt Fairy Cakes the end result was pretty good!

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 yogurt 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 yogurt 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:

Ingredients

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 yohurt

A sprinkling of Tropical Mix – A Blend of Dried Fruits & Nuts – this is perfect to add if you want to make your cupcakes more fruity. It’s always a good idea to sneak some extra fruit into your children’s favourite snacks!

Icing

80g unsalted butter, room temperature

250g icing sugar

25g Rachel’s low fat vanilla yogurt

Serves: 12

Preparation time: 15 minutes

Cooking time: 20-25 minutes

Method For Yogurt Fairy Cakes

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!)

10. Decorate your yogurt fairy cakes with mini eggs or sprinkle with more dried fruit instead.

Cost per serving: £0.15

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

See what else you can make with the family in our kids making and baking section of my site.