Vanilla Easter Cup Cakes...

 Serves: 12

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

Ingredients

220g butter or margarine, room temperature

220g caster sugar

2 large eggs, beaten 25g Rachel’s low fat vanilla yogurt

220g self raising flour, sifted

2 tbsp Rachel’s low fat vanilla yogurt

Icing

250g icing sugar

80g unsalted butter, room temperature

25g Rachel’s low fat vanilla yogurt

Method

Pre-heat the oven to 180°C/350°F/Gas Mark 5.

Line a cup cake or muffin tray with paper cases.

Beat together the butter and caster sugar until light and fluffy. Add the eggs a little at a time.

Fold in the flour and yogurt.

Spoon the mixture into the paper cases until half full.

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.

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.

Spoon the icing into a piping bag fitted with a star piping nozzle. In a circular motion swirl the icing around each cake.

Decorate with mini eggs.

PER SERVING:
345kcal,
 Protein 2.6g,
 Carbs 43.4g,
Fat 17.7g,
 Sat Fat 10.9g,
Fibre 1.2g,
Sugar 33.5g,
Salt 0.4g

COST PER SERVING: £0.15

Credits : Rachel's