Iced fairy cakes are easy to prepare and always popular with children. Using ricotta cheese in the topping makes a lighter, fresher alternative to the more usual glacé icing. The cakes are best iced shortly before serving.
Source: Cook Smart for a Healthy Heart, Reader’s Digest Canada
Preheat the oven to 350ºF (180ºC). Line a 12 cup and a 6 cup cupcake pan or muffin pan with cupcake cups.
Place the margarine, sugar and eggs in a large bowl. Sift the white and whole-wheat flours and the baking powder into the bowl. Add the orange rind and beat with an electric mixer for 2 minutes or until smooth and creamy.
Spoon the mixture into the cupcake cups. Bake for about 20 minutes or until just firm to the touch. Transfer to a wire rack to cool. (The fairy cakes can be stored in an airtight container for up to 2 days before being iced.)
To make the icing, place the ricotta in a bowl and sift over the icing sugar. Add the orange rind and beat with a wooden spoon until well mixed.
Spread a little icing over the top of each cake and decorate with a couple of dried apricot slices. Serve iced fairy cakes as soon as possible after icing.
Dried apricots are one of the richest fruit sources of iron, and they provide soluble fibre. Using a mixture of whole-wheat flour and all-purpose flour increases the fibre content of these cakes without making them too heavy.
Bananas are great energy providers and one of the best fruit sources of potassium, a mineral we need in order to keep a stable balance of water in our bodies. Apart from pure carbohydrate, bananas also provide fibre plus useful amounts of vitamins B6 and C, magnesium and copper.
Per cake: 139 calories, 3 g protein, 7 g total fat, 2 g saturated fat, 30 mg cholesterol, 16 g total carbohydrate, 11 g sugars, 1 g fibre, 128 mg sodium