About this recipe:No diabetics should miss out on the Halloween fun this year. Diabetes.co.uk has come up with a delicious Halloween cookbook. The only thing you will be left to worry about is what’s in the trick or treat bag!
Pour the cream into a mixing bowl then add the cream cheese and whisk using a handheld electric mixer on medium speed until it becomes smooth. Once smooth, mix in the yoghurt and vanilla extract.
Divide the mixture into two separate bowls. Add a few drops of orange colouring to one bowl and a few drops of green colouring to the other.
Place the cream cheese frosting in the fridge while you make the fairy cakes.
For the cakes:
Preheat the oven to 180 C / Gas 4. Line a 12-hole muffin tin with paper cases.
Soften the butter and mix together with cream cheese and agave nectar. Add the eggs, one at a time, mixing well after each addition.
In a separate bowl mix together the almond flour and baking powder then fold into the wet cake mixture along with the vanilla extract and beat until smooth. Divide the mixture equally between the prepared paper cases, taking care to fill only to half way thus ensuring a good rise.
Bake the cakes in the preheated oven for around 20 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool completely, about 1 hour.
Once the cupcakes are totally cool, ice 6 of them with the orange frosting and the other 6 with the green frosting and decorate with ghoulish accessories!