The teapigs Project : super skinny vanilla cupcakes with liquorice and peppermint icing *

This is recipe number three in the series, and since I have a bit of a thing with numbers I thought I'd do something different! So today I'm sharing my very first baking recipe!! :) I adapted this recipe from 'The Hairy Dieters' skinny lemon cupcakes, which can be found on page 161 of their fantastic book. 

The recipe is a little unusual, but have faith. You will have cupcakes full of air and flavour!! 

For the cupcakes:
  • 200g good quality self-raising flour
  • 1 tsp bicarbonate of soda
  • 8g splenda (75g caster sugar)
  • 2 best quality large free range eggs
  • 150ml 0% fat natural yogurt (low fat)
  • 2 tbsp semi-skimmed milk
  • 50ml sunflower oil
  • best quality vanilla extract 
For the icing:
I'd like to make a couple of points when it comes to baking. First of all, the quality of your ingredients makes a vast difference to your end result so it is worth spending the money on key ingredients. I have always used McDougalls flour and so has my mother and I believe my grandmother uses the same flour. Second, you will notice vanilla extract. Please, please, do not use essence. It is artificially manufactured flavouring rather than pure, natural vanilla. Hopefully I don't need to explain why I ask that you buy the best eggs you can; free-range, organic and local. Pretty please!!

Ok. Let's get cracking! See what I did there? ;)

Pre-heat your oven to 200 degrees / gas mark 6 / 180 degrees for fan ovens. Get a 12-hole deep muffin tray and put your cute cupcake cases in so they're ready to go. To aid portion control, add a fairy cake case to the inside of the cupcake cases. This also gives the cases more strength.

Get yourself a big mixing bowl and sift together all your dry ingredients: flour and bicarbonate of soda. Stir in either caster sugar or splenda, and make a well in the center of the bowl.

In another mixing bowl we're going to combine our wet ingredients. I used an electric whisk for this entire process. First, beat the eggs until they're smooth and slightly aerated. Then add the yogurt, milk, oil and 2-3 drops of vanilla extract. Whisk until well combined.

Now we're in a bit of a race against time so have a large metal spoon, tablespoon, teaspoon and your muffin tray ready to rock and roll. Pour your wet ingredients into the well of your flour mixture and gently fold, using the large metal spoon, until very lightly mixed.


Divide your mixture between the cupcake cases. Each case should have 1 tbsp of mixture, to make 12 cupcakes. If, like me, you only have a 6 muffin tray then cover your mixture with clingfilm as soon as you can and make sure not to knock the bowl.

Put into the middle of your oven straight away and bake for 16-18 minutes, until they are well risen and golden. Transfer to a wire rack to cool completely.

While your cakes are cooling, put your teapigs teabag(s) into a jug and cover with boiling water. Leave to infuse for at least 30 minutes. Test the strength of your tea. It needs to be very, very strong to stand up to the amount of sugar it's going to come into contact with. Your tea needs to be warm to be combined into the icing so you may need to give it a little burst in the microwave to heat it up a little bit. 

When you're ready to ice your cakes; sift 125g icing sugar into a mixing bowl. Add your tea, one teaspoon at a time into the icing sugar and mix. Keep going until you have a mixture that will easily cover your spoon and feels like it is threatening to set. If you accidentally add too much liquid, just add some more icing sugar. It is always worth tasting your icing before using it. Feel free to use natural food colouring if you're not totally keen on the colour of the icing. I used a teeny tiny amount of green to resemble the peppermint.

Everyone has different preferences when it comes to icing on a cake. I like a dense layer, whereas others prefer a lighter coating. Make your icing to your own tastes, but always make sure you're not losing the gorgeous tea flavour to the sugar. This is why we made so much tea. Mistakes happen!

I made several while creating this recipe, and used nearly a kilo of icing sugar in the process. I also accidentally created something of a dessert that resembled syrup sponge!

teapigs Cupcake Surprise

What I did was removed the slightly hardened tops from the cupcakes so they had flat tops, and made a rather liquid icing, which frankly was more of a glaze! I attempted to cover my cakes with the mixture but noticed that after a while my cakes had effectively absorbed it! Nevertheless, I let them set and tasted the result with my boyfriend who happens to adore syrup sponge. The cake was light, as you'd expect from a cupcake, but had the slight sticky texture of a syrup. It is very unusual, but the tea flavour is very much present. To serve: cut the cupcake into five thin slices, add a tablespoon of lightly whipped cream, fresh raspberries and a light grating of 70% cocoa dark chocolate. 

I would like to offer an observation about this recipe. I used 0% fat yogurt instead of low-fat as the original recipe states. This may lead to your cupcakes being slightly dry, so please bare that in mind.The Hairy Dieters say that their recipe makes each cupcake 167 calories, so my use of splenda and 0% natural yogurt should have lowered the calories to under 150, depending on the amount of icing you use! ;)

You can find the wonderful people at teapigs on Facebook and Twitter. They also have a newsletter so you can keep up-to-date with all things teapig and grab yourself a cheeky discount. You can sign up right *here* at the end of the page in the lower right corner!


You can use the discount code 'BLOGGERS12' at the checkout to get an awesome 15% off at teapigs online shop!! This discount does not apply to 80g matcha tins, gifts and items that are already discounted.

Until next time! <3

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Samantha Nicholls. Powered by Blogger.


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