Yogurt fairy cakes

From 1 year • Makes 10 to 12 fairy cakes • Suitable for freezing undecorated

Children always love making fairy cakes and these are a little different as they are flavoured with yogurt, dried apricot and coconut.

Ingredients

125ml Rachel’s Organic natural bio-live yogurt
1 egg, lightly beaten
95ml sunflower oil
60g dried apricot, chopped
150g plain flour
1/2tbsp baking powder
Pinch of salt
15g desiccated coconut
120g caster sugar
1tsp vanilla extract
Apricot butter cream
1tbsp apricot glaze; or
3tbsp apricot jam
150g softened Rachel’s Organic butter
A few drops of vanilla essence
4tbsp icing sugar

Method

Preheat oven to 180C/350F. Line a muffin tray with 12 fairy cake cases.

Scoop the yogurt into a large bowl. Measure out the plain flour and put this in a separate bowl with the baking powder and salt.

Add the egg to the yogurt, along with the sugar, then add the sunflower oil. Stir in the chopped apricots. Stir the vanilla into the yogurt, followed by the flour mixture. Finally, fold in the coconut. Spoon the batter into the cake cases and bake for approx 20 minutes, until risen, golden and firm to the touch. Cool for 10 minutes in the tin then transfer to a wire rack to cool completely.

To make the butter cream, beat together the apricot glaze, softened butter and a few drops of vanilla essence and then beat in the icing sugar. If you can’t find apricot glaze, heat 3 tablespoons of apricot jam in a saucepan, together with a tablespoon of water, sieve and leave to cool.

You can divide the icing into two and make different coloured icing by adding a few drops of food colouring.

When the cakes are cool, spread a little of the butter cream on top of each fairy cake and top with a sugar flower.