Fruit Fairy Cakes

  • Total Time

    25m
    • Prep Time

      10m
    • Bake Time

      15m
  • Serves

    6


Butterfly or Fairy cakes are a favourite in most households. For it to be a traditional Butterfly cake it needs to have the wings made from the sponge and placed on the top. Not only are these cakes delicious but a brilliant way to get all the family eating extra fruits, plus they are only 117 calories per cake so no need to worry about your waistlines either. This is a Fruit Fairy Cake recipe so contains more fruit than other recipes. We've put together some steps to make a sweet apple puree to mix into the cake batter. This gives these fruity Fairy Cakes a natural sweetness. If you'd like to know how to make super simple Fairy Cakes, watch the video below.

Method

  1. Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4.) Fill a muffin tin with 6 paper cases.

  2. To make the apple puree, peel, core, and thinly slice 500g eating apples and place the slices in a saucepan. Toss the apples with the lemon juice, to avoid browning.

  3. Add about 50ml apple juice or water, and place the pan over a medium heat. Bring slowly to the boil, reduce the heat, cover, and simmer for about 20 minutes minutes, or until the apples are reduced to a pulp, stirring occasionally and breaking up with a wooden spoon. 
Use can use any left over apple puree in yogurt or on breakfast cereal.

  4. Beat together the low fat spread and sugar until light and fluffy. Beat in the egg until combined.  Fold in the flour and 2 tablespoons of apple puree.

  5. Spoon the batter into the cases and bake for 12 – 15 minutes. Remove the cakes from the tin and leave to cool on a wire rack.

  6. When cooled, use a sharp knife to slice off the top part of each cake. Fill the hole in the cake with crème fraiche and raspberries. Halve the sliced off cake into two, and arrange in the crème fraiche to make the traditional butterfly wings.

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