Now, I admit, when I heard that Dave and Si aka The Hairy Bikers, were going to release a diet book I assumed it was a joke. When I realised it wasn’t I felt slightly let down. Et tu, Brute or rather even you Bikers? I love the way the tubby twosome travel around not just this country but all over the world being enthusiastic about food and humble about the skills of others who shared food with them. They were masters at making mouthwatering dishes fairly glistening with butter and cream.
I met Dave once. We were at the same breakfast buffet in a very nice hotel. He stole a sausage I had my eye on and I told him my mum thought he was lovely.
But I digress. Figuring it was ever so slightly selfish to expect Si and Dave to remain chubsters just to make me feel better I tuned in to the Hairy Dieters and was impressed. Yes the food was healthier but their enthusiasm was undented and the close ups still made me very hungry. So I was thrilled to get the cookbook that accompanied the show for my birthday and that is where this recipe is taken from. These skinny cupcakes are gorgeous and I make them because they are easy too. The fact that the book says they are 167 calories each is neither here nor there.
200g self raising flour
1 teaspoon bicarbonate of soda
75g caster sugar
finally grated rind of one unwaxed lemon
2 large eggs
150ml low-fat natural yoghurt
2 tablespoons semi skimmed milk
50ml sunflower oil
Preheat the oven to 200 degrees or gas mark 6. Either line a 12 hole deep muffin tin with paper cases or use silicone bakewear because it is easier.
Sift the flour and bicarbonate of soda into a large bowl and then stir in the blueberries, sugar and lemon zest.
Make a well in the centre of the dry ingredients.
In another bowl or jug beat the eggs together and then beat in the yoghurt milk and oil until well combined.
Stir this into the dry ingredients using a metal spoon and mix lightly – i.e. just enough for everything to be combined. Don’t mix the hell out of it, the cupcakes will be sulky and sour if you do.
Quickly spoon the mix in to the cases and bake for between 16 -18 minutes until the cupcakes are well risen and golden brown. Leave them to cool completely before making the icing otherwise the icing slides straight off the cake and makes a sticky mess everywhere.
To make the icing combine 100g of icing sugar and 4 – 4 1/2 teaspoons of fresh lemon juice and drizzle artistically over your cakes.
These cakes a very moist and strike just the right balance between sweet and tart and best of all don’t taste like diet food. Result!