Sunday, December 11, 2016

lemon drizzle fairy cakes

Serves: 16
Ready in: Less than 30 Minutes
Suitable for vegetarians
Syns per serving: 2½

These light citrus sponges are just right for afternoon tea.


  •     1 lemon
  •     2 eggs
  •     50g low-fat spread suitable for baking*
  •     6 tbsp artificial sweetener
  •     100g self-raising flour
  •     2-3 drops of vanilla essence

For the drizzle

  •     8 level tsp icing sugar
  •     A few drops of lemon juice
  •     A couple of drops of yellow food colouring
  •     Silver balls to decorate (optional)
  •     1 tsp icing sugar, to dust

    Preheat the oven to 180°C/160°C Fan/Gas 4. Line 16 mini muffin tins with paper cases. Finely grate the zest of the lemon, then squeeze the juice and reserve for the drizzle.

    Whisk together the eggs, low-fat spread and artificial sweetener.

    Sieve in the flour and fold into the mixture with the lemon zest and vanilla essence. 

Carefully spoon into the paper cases and bake for 15-20 minutes in the preheated oven, or until firm and golden. Remove, place on a wire rack, and allow to cool completely.

    To make the lemon drizzle, mix together the icing sugar in a small bowl with the lemon juice and food colouring to make a spoonable mixture. Carefully drizzle over the tops of the fairy cakes. Decorate with silver balls if desired (add 1 Syn per level tsp), and dust over the icing sugar.

Tip: *We used Anchor Spreadable Lighter.

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