The Hairy Dieters:fairy cakes

At 128 calories per cake, these fairy cakes work great for a mid-afternoon snack attack.

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Makes 12

*125g plain flour
*1 tsp baking powder
*50g butter, softened
*75g caster sugar
*grated zest of 1 orange
*2 large eggs
*2 tbsp orange juice
*50ml 0% fat yoghurt

*100g low-fat soft cream cheese
*1 tbsp icing sugar or maple syrup
*2 tbsp orange juice
*1 tbsp grated orange zest


1 Preheat the oven to 180°C/Fan 160°C/Gas 4. Line a fairy cake tin with paper cases.

2 Put the flour and baking powder in a bowl and whisk to get rid of any lumps.

3 Put the butter, sugar and orange zest in a separate bowl and whisk or beat until light and fluffy. Add the eggs, one at a time, with a tablespoon of flour, beating lightly in between each addition. 

4 Add the rest of the flour, then beat in the orange juice and yoghurt. The mixture should have a dropping consistency.

5 Divide the mixture between the fairy cake cases – each should hold about a dessertspoonful. Bake the cakes in the oven for 12–15 minutes until they are well risen – they won’t turn evenly brown because of the low amount of sugar so don’t be tempted to overcook for colour. Put the cakes on a rack to cool while you make the icing.

6 Whisk together the cream cheese, icing sugar or maple syrup and orange juice until smooth. Swirl a little icing on top of each cake and sprinkle on a little orange zest.

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