Cupcake Success

Thanks to Helen for her Romatic Rose Cupcake comment, I tried them and they worked :) One thing I found was to use a muffin tray and cases instead of the tiny cupcake ones. Here is the recipe!

150ml pot natural yoghurt
3 eggs, beaten
1 tsp vanilla extract
175g golden caster sugar
140g self-raising flour
1 tsp baking powder
100g ground almonds
175g unsalted butter, melted

Line a 12-hole muffin tin with paper cases and heat oven to 190C. In a jug, mix the yoghurt, eggs and vanilla extract. Put the dry ingredients, plus a pinch of salt, into a large bowl and make a well in the middle. Add yoghurt mix and melted butter, and quickly fold in with a spatula or metal spoon - don't overwork it. Spoon into the cases (they will be quite full) and bake for 18-20 mins.

100g white chocolate
140g unsalted butter
140g icing sugar

Melt the chocolate in the microwave on High for 1½ mins, stirring halfway. Leave to cool. Beat the butter and icing sugar in a large bowl until creamy. Beat in the chocolate and spread on cupcakes.

TIP: If you would rather not cook with nuts, swap the ground almonds for 100g more plain flour. The end result will still taste great, but won't keep or freeze quite as well.

Have fun!


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