The new season strawberries have been so delicious lately, we can’t help but eat them. How about you?
Today we thought we might do something different with half a punnet that were left over in the fridge, so we decided to bake some yummy strawberry mini cakes. Sounds a little indulgent…but this recipe uses some low-fat ingredients making it a little less sinful, without compromising on flavour. Trust us when we tell you they taste as pretty as they look.
1 1/2 cups self-raising flour (225g)
3/4 cup caster sugar
150g of margarine or canola spread (we used Weight Watchers brand canola)
2 small eggs
1 tub Nestle Diet Strawberry yoghurt
125g fresh strawberries (hulled and thinly sliced)
1 tsp icing sugar for dusting
- Preheat oven to 190C. Spray a 12-hole non-stick 1/3 cup (80ml) muffin pan with oil.
- Combine flour, sugar, spread, eggs and Nestle Diet Strawberry Yogurt in a mixing bowl. Beat using an electric beater on low speed until combined. Increase speed to high and beat for a further 2 minutes, or until pale and creamy.
- Spoon mixture into muffin pan. Top with strawberries. Bake for 25 minutes, or until lightly golden and cooked through. Transfer to a wire rack to cool. Serve dusted with icing sugar.
Enjoy these yummy cakes with a hot cup of coffee.
Have a lovely day. x.