Vanilla cupcakes with crystallised violas
If you're limiting portion size,
cupcakes are good for not overindulging.
Preparation time: 30 minutes
Cooking time: 20 minutes
Makes 12
Easy/prepare ahead/freeze (sponge only)
100g (4oz) butter, softened
100g (4oz) caster sugar
2 large free-range eggs, beaten
1tsp vanilla extract
100g (4oz) self-raising flour
You will need
12-hole cupcake tin lined with cases
1. Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Beat the butter and
sugar together until pale and fluffy; gradually beat in the eggs. Don't worry
if the mixture curdles, it'll come together when you add the flour. Add the
vanilla, then fold in the flour until you have a smooth batter.
2. Divide the mixture evenly between the cases; bake in the middle of
the oven for 15 to 20 minutes until springy to the touch. Leave to cool on a
wire rack. Meanwhile, make the frosting (see below), and use a star-nozzle in a
piping bag to pipe.
Per cupcake:
139 calories, 8g fat (5g saturated), 15g carbohydrate
Almond meringue cake with kiwi and raspberries
Almond
meringue cake with kiwi and raspberries
Use Greek yogurt instead of cream – it is
better for you and tastes divine.
Preparation time: 30 minutes, plus cooling
Cooking time: 1 hour
Serves 10
Easy/prepare ahead
For the meringue
5 large free-range egg whites
large pinch cream of tartar
275g (91/2oz) caster sugar
100g (4oz) ground almonds
For the filling
500g (1lb 2oz) thick Greek yogurt
2tbsp icing sugar
2tsp vanilla extract or vanilla bean paste
2 kiwis, peeled and chopped
250g (9oz) raspberries
1. Heat the oven to 140 C, 120 C fan, 275 F, gas 1. Draw an 18cm (7in)
circle on 3 pieces of baking parchment, and use to line 3 baking sheets.
2. Whisk the egg whites with a pinch of salt and the cream of tartar
until stiff, then whisk in half the sugar, 1tbsp at a time, until the meringue
is thick and shiny. Fold in the remaining sugar and the ground almonds with a metal
spoon.
3. Divide the mixture between the baking sheets and spread the meringue
evenly over the marked circles (make sure the side of the parchment that you
wrote on is facing downwards so you don't end up with ink on your meringue!)
Bake for 50 minutes to 1 hour, then turn off the oven; leave the meringue
inside until completely cold. The cooled meringues will keep for a day in an
airtight container somewhere dry.
4. To make the filling, mix the Greek yogurt, Icing sugar and vanilla.
Place a meringue circle on a serving platter and top with a third of the yogurt
and fruit, then repeat with the other meringues, and finally top with the rest
of the yogurt and fruit. Serve Immediately.
Per serving:
252 calories, 8g fat (2g saturated), 38g carbohydrate
