The idea for these gorgeous little cakes came to me out of the blue on a Sunday morning. I’ve taken the classic semolina yoghurt cake recipe from Tessa Kiros, and turned it into something appealling to children by making them as cupcakes.
In another twist, I’ve added raspberries to half the cakes, and iced the rest with bright pink icing made with beetroot instead of food colouring – making these little cakes as wholesome as they are delicious. The colours make them perfect for afternoon tea, or a child’s party.
Makes about 20 cupcakes
- 125 grams butter, softened
- 3/4 cup caster sugar
- 1 and 1/4 cups plain yoghurt (don’t use low fat – the cake will be too dry)
- 1 teaspoon rosewater
- 3 eggs, separated
- zest of 1 lemon
- 1 cup fine semolina
- 1 cup plain flour
- 1/2 cup almond meal
- 2 teaspoons baking powder
- 3/4 cup fresh or frozen raspberries (optional)
For the icing:
- 1 cup icing sugar
- 1 small fresh beetroot
Preheat the oven to 180 degrees and line 2 muffin trays with patty cases.
Cream the butter and sugar together until light. Add the egg yolks, lemon zest, rosewater and yoghurt and beat. Mix in the almond meal. In another bowl, beat the egg whites until soft peaks form. Fold the whites into the mixture and carefully combine. Divide the batter into two if making the raspberry cakes as well, and mix the raspberries into this mixture.
Spoon mixture into the cases using two metal dessertspoons. Don’t fill more than about 3/4.
Bake for about 25 minutes. Remove, and cool on wire racks.
When cool, make the icing. (Don’t make it ahead of time, or it will start to set before you are ready to use it). Put the icing sugar in a bowl, and place an unused chux or similar kitchen wipe (or piece of muslin) on a surface. Wash and peel the beetroot, then grate it straight onto the cloth. Gather the cloth up, and squeeze the juice out over the sugar (use gloves if you don’t want to stain your hands, but it doesn’t take long for the stain to come off) Stir to combine, and add a dash of water if you need.
Ice the cakes that don’t have raspberries. If you have some handy, you could top them with crushed pistachios, or (pesticide free) rose petals.