Blueberry Yogurt Fairy Cakes

Name: Blueberry Yogurt Fairy Cakes
Yield: Serves 36
Ingredients: 125 g unsalted butter, melted and cooled; 170 g golden caster sugar; 2 eggs, lightly beaten; 220 g plain yogurt, at room temperature; ½ tsp salt; 1 tsp baking powder; 300 g self-raising flour; 250 g blueberries; grape violet food colour paste; squeeze of lemon juice; 3 tbsp caster sugar; 120 g golden icing sugar, sifted; 200 g blueberries; 1 tsp vanilla extract; finely grated zest of 1 unwaxed lemon; 600 g cream cheese (half-fat, if you prefer); 36 paper fairy cake cases

Preparation info

Serves
36

Difficulty
Easy

Appears in

The Birthday Cake Book

By Fiona Cairns

Published 2011

About

These delicious cakes, oozing with blueberries, will convince even the most health-conscious that eating cake can be a fairly wholesome experience! Ring the changes by using raspberries or blackberries, or a mixture.

Ingredients

For the Cakes

36 paper fairy cake cases
300 g self-raising flour
1 tsp <

Stew
Cake
Birthday
Vegetarian
Baking

Method

Preheat the oven to 170°C/fan 160°C/340°F/gas mark 3½.

Line fairy cake trays with the paper cases. Sift together the flour, baking powder and salt. In a large bowl, mix the yogurt, eggs, sugar and butter using a large spoon. Add the flour mixture, berries, vanill