Caramel Fairy Cakes

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a 12-cup fairy cake tin with cooking spray.

   Tip: Use a non-stick tin to ensure easy cake release.

2. 2

   In a medium bowl, whisk together flour, sugar, baking powder, and salt.

   Tip: Use a large bowl for the cake mixture to prevent lumps.

3. 3

   In a large bowl, whisk together butter, eggs, yogurt, vanilla extract, and food coloring.

   Tip: Add a few drops of yellow food coloring to achieve a pale yellow color.

4. 4

   Gradually add the dry ingredients to the wet ingredients, whisking until smooth.

   Tip: Don't overmix the batter.

5. 5

   Divide the batter evenly among the fairy cake cups.

   Tip: Use a spoon or small ice cream scoop to portion the batter.

6. 6

   Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

   Tip: Rotate the cakes halfway through baking.

7. 7

   Allow the cakes to cool in the tin for 5 minutes before transferring to a wire rack.

   Tip: Don't touch the cakes until they have cooled slightly.

8. 8

   Drizzle the caramel sauce over the cooled cakes.

   Tip: Use a piping bag or a spoon to drizzle the sauce.

9. 9

   Sprinkle the unsalted almonds over the caramel sauce.

   Tip: Use a fine mesh sieve to sprinkle the almonds evenly.