Blueberry fromage frais fairy cakes with My First Petits Filous - Baby S's first bake!

Blueberry-fromage-frais-fairy-cakes-my-first-petits-filous

We've entered a whole new phase with Baby S over the last few weeks. I'm sure that his two siblings weren't this energetic - he is just so, unbelievably active. He literally doesn't stop for a second. Unless he's eating. Which is he still extremely fond of. 

His new favourite game? Climbing on the table. I get him down. He climbs back on top of the table. Repeat x infinity/we leave the house.

We popped into a local cafe yesterday for a brief respite from London's completely unseasonal freezing cold weather. I seriously considered asking them to top my coffee up with cold water so I could drink it quicker as he decided that it would be great fun to push all the vacant chairs around the cafe.

Playgrounds? Yep, he's the toddler climbing the slides, trying to push four-year-olds off the roundabout and screaming blue murder if you try to put him in the swing.

Our local park has a wonderful bandstand, duck pond and woodland area perfect for toddler scamping and he has no trouble at all keeping up with his four-year-old sister and six-year-old brother. He even tries to follow R up trees!

Amidst all this newfound energy we've found the time for some gentler first experiences as well. This week we did our first baking together.

Now this was a bit of a first for me as well - I'm pretty sure that I didn't bake with either of the two Rs when they were this little. I was slightly worried that the whole cake mix would end up upturned on the kitchen floor.

In the end that didn't happen - but he did put some cake cases in the mixture and had a brilliant time licking the spoon. (I know, I know, raw egg, probably shouldn't have let him do it.

We made blueberry fairy cakes together. There's no added refined sugar in this recipe and I reduced the amount of butter by substituting a pot of My First Petits Filous for half of the butter. The recipe is below, at the end of the post, if you'd like to make them yourself (toddler involvement not necessary!).

My First Petits Filous is a brand new fromage frais on the market from Petits Filous. It's vanilla flavour and low sugar and contains only natural ingredients - so it's suitable for weaning from six months. There is 0.7% sugar in each pot compared to 6.2% in a normal pot of Petits Filous - and quite a lot more in some other children's yoghurts on the market. Baby S loved the taste of the fromage frais and asked for more, or rather "mo", every time he had one. It's good to know that not only is he enjoying his pudding, he's also getting a healthy dose of calcium and protein for good measure. He'll be needing strong bones if he's going to carry on trying to climb trees from such a young age after all! My First Petits Filous are available in Asda and Morrisons.

Here's how to make the fairy cakes. Because of the maple syrup, which is rather sticky, they can stick to paper cases a little. I'd recommend using silicone cases if you have them or giving the paper cases a little spray with some non-stick baking spray. If you don't have either of these/can't be bothered then paper cake cases are fine - just peel them off carefully! Either way they seem to peel off fine the next day.

Blueberry-fromage-frais-fairy-cakes-my-first-petits-filous

Ingredients
50g butter or margarine
2 eggs, beaten
2 tbsp maple syrup/honey (remember no honey for under ones)
1 small ripe banana, mashed
1 x 47g pot of My First Petits Filous
100g self raising flour
1 tsp baking powder
100g blueberries, fresh or frozen

1. Pre-heat the oven to 180°C. Line a fairy cake tin with 15 paper cases or use silicone ones if you have them (see note above about sticking).

2. Beat the butter until it is creamy. Beat in the eggs, then add the maple syrup and mashed banana. Mix until well combined.

3. Gently fold in the fromage frais followed by the flour and baking powder.

4. Stir through the blueberries

5. Spoon a little of the mixture into each cake case - you are aiming for each to be about half full.

6. Bake in the centre of the oven for 12-15 minutes until well risen, firm to the touch and golden brown.

7. Allow to cool on a wire rack.

This post is an entry for BritMums #PetitsFilousFirsts Linky Challenge, sponsored by Petits Filous.

Disclaimer: we were sent vouchers to buy some My First Petits Filous. All opinions are honest and my own.

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