It’s January so obviously everyone is on a diet because
that’s apparently how England spends the first month of every year. I don’t
mind though because it gives me an excuse to try out some more recipes from The
Hairy Dieters book, which my dad bought after watching the programme. I will
admit I’m a bit sceptical about ‘skinny cupcakes’ because how many skinny
people do you ever see actually eating cake?
At 167 calories per cake (I have no idea if this is a good
thing or not) I suppose the point is some cake is better than no cake at all. I
will warn you though, the texture of these are really weird. It reminds me more
of a banana muffin or crumpet texture than an actual cake.
Ingredients
200g self-raising flour
1 tsp bicarbonate of soda
75g golden caster sugar
100g blueberries
Zest of 1 lemon
2 eggs
150ml low-fat natural yogurt
50ml sunflower oil
100g icing sugar
4-5 tsp lemon juice
Preheat the oven to 180⁰C. Line a 12 hole cupcake tray with
paper cases.
Measure out the flour into a large mixing bowl and add the
bicarbonate of soda.
Stir in the blueberries, sugar and lemon zest.
Beat the eggs with a fork and then add to the oil and
yoghurt.
Create a well in the dry ingredients and tip the wet ones
in. Quickly and gently combine everything together.
Spoon the batter into the paper cases and bake for 16-18
minutes or until golden brown and risen. Leave them to cool on a wire rack.
To make the topping mix the icing sugar and lemon juice
together and spread on top. Leave the icing to set a little before eating.
Personally I think I’d rather eat a buttery bad-for-you
cupcake every once in a while rather than one of these regularly…but that’s
just me.
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