Blueberry Yogurt Fairy Cakes

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

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 <

Cake
Stew
Baking
Vegetarian
Birthday

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