Fruit Fairy Cakes
About the bake
Butterfly or Fairy cakes are a favourite in most households and especially with kids. There's a touch of magic when you see their little faces light up when it's time to do the wings. This recipe has apple puree inside which is sweet and helps reduce the overall amount of processed sugar. We promise that no butterflies or angels were harmed in the process of making these... Go on, put your apron on, you can't go wrong with these timeless classics.
Method
Step 1
Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4.) Fill a muffin tin with 6 paper cases.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Ingredients
For the cakes
- 55gStork (low fat)
- 55gSilver spoon half spoon sugar
- 1Eggs
- 85gAllinson's Self Raising Flour
- Crème fraîche (for decoration)
- Raspberries (for decoration)
For the apple puree
- 500gApple(s) (eating)
- 1 tbspJuice of one whole lemon
- 50mlApple juice
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