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. Icing 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 unti
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