The Perfect (Skinny) Hangover Cupcakes

After an unexpectedly merry affair last night I’ve been feeling a little bit fragile today and decided that I needed something to cheer me up (and try to blot out the blurry memory of those sambuca shots.)

What I didn’t want to do was feel guilty about eating cake so I found this skinny recipe by The Hairy Bikers. What’s brilliant is there’s hardly any fat in them so you can indulge yourself without worrying about anything so boring as calories. They’re also full of blueberries and lemons which are full of vitamin C which is an antioxidant (bring on the body repair)

They’re also really easy to make, use mostly store cupboard ingredients and are sweet enough to make them feel like a treat. With these, you can literally have your cake and eat it.

I’ve just eaten one (ok I confess I ate two… damn you cider) and although my hangover hasn’t completely gone – it made me very happy.

Enjoy!

xxx

Image

Ingredients

  • 200g/7oz self-raising flour
  • 1 tsp bicarbonate of soda
  • 75g/3oz golden caster sugar
  • 100g/3½oz blueberries
  • 1 unwaxed lemon, zest finely grated
  • 2 free-range eggs
  • 150ml/¼ pint low-fat natural yoghurt
  • 2 tbsp semi-skimmed milk
  • 50ml/2fl oz sunflower oil

For the lemon icing

  • 100g/3½oz icing sugar
  • 4 tsp fresh lemon juice

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4. Line a 12-hole deep muffin tin with some non-stick paper cases or folded squares of baking parchment.
  2. Sift the flour and bicarbonate of soda into a large bowl and stir in the sugar, blueberries and lemon zest. Make a well in the centre. Beat the eggs with a large whisk until smooth, then beat in the yoghurt, milk and oil until well combined. Stir into the flour mixture with a large metal spoon until very lightly mixed.
  3. Working quickly, divide the batter between the paper cases. Bake in the centre of the oven for 16–18 minutes or until the cupcakes are well risen and golden brown. Transfer them to a wire rack and leave to cool.
  4. To make the lemon icing, mix the icing sugar and lemon juice in a small bowl until smooth and runny. Using a spoon, drizzle the icing over the cupcakes and leave to set for at least 30 minutes before serving.

Blueberry Muffins – the antidote to all of life’s irritations.

So, I just had a really irritating afternoon where all my plans fell through – and my friends were already out and about doing their own fun plans. This meant that instead of being sat in a pub beer garden getting tipsy I was left high and dry, face full of make up with nowhere to go – and the highlight of the day looked like it was going to be picking up my dry cleaning. hurumph..

Way to lose that zen feeling you’ve been cultivating recently. I wasn’t feeling like using meditation to get rid of my irritation (i love a good rhyme) so to fix my wounded pride I decided to do some baking (after FINALLY getting round to replacing the battery in my electronic scales) and what better item to fill the soul than blueberry muffins.

These were super easy to make by Donna Hay – it literally took all of 10 mins to mix and 35 to bake. In just under an hour I was feeling ready to reapply my lipstick and find a new plan for the night.

Enjoy!

Peace.

Pinkbananashoes

xxx.

Super Easy Blueberry Muffins.

  • 375 g self-raising flour, sifted
  • 1 tsp baking powder
  • 200 g caster sugar (I didn’t have any so I used rapeseed oil which worked fine)
  • 125 ml vegetable oil
  • 1 egg
  • 125 ml milk
  • 1 tsp vanilla extract
  • 300 g blueberries, fresh or frozen
  • granulated sugar, for sprinkling
  • (I also added a touch of nutmeg)

1. Preheat oven to 180C/160C fan/gas 4.
2. Place the flour, baking powder and sugar in a bowl. Place the oil, egg, milk and vanilla in a separate bowl and whisk to combine. Pour the liquid ingredients into the dry ingredients and mix until just combined. Add the blueberries and mix to combine.
3. Spoon mixture into a 12-hole 125ml capacity muffin tin lined with paper patty cases. Sprinkle the tops with sugar and bake for 30–35 minutes or until cooked when tested with a skewer. Remove from tin and cool on a wire rack.

Yummy!

xx