cupcake delight 8/52

Week 8 in 52 Weeks for Not Dogs

 

 

These are very good!

 

Vanilla and Almond Cupcakes with White Chocolate Frosting

 

Ingredients

 

Cakes

 

•150ml pot natural yogurt

•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

 

Frosting

 

•100g white chocolate

•140g unsalted butter

•140g icing sugar, sifted

 

1.Line a 12-hole muffin tin with paper cases and heat oven to 190C/fan 170C/gas 5. In a jug, mix the yogurt, eggs and vanilla extract. Put the dry ingredients, plus a pinch of salt, into a large bowl and make a well in the middle.

 

2.Add the yogurty mix and melted butter, and quickly fold in with a spatula or metal spoon - don't overwork it. Spoon into the cases and bake for 18-20 mins or until golden, risen and springy to the touch. Cool for a few mins, then lift the cakes onto a wire rack to cool completely. Keep in an airtight container for up to 3 days or freeze as soon as possible.

 

3.White chocolate frosting: Melt the chocolate in the microwave on high for 1½ mins, stirring halfway. Leave to cool. Whisk the butter and icing sugar in a large bowl until light and fluffy. Beat in the chocolate. Pipe or spread over the cakes. Add some decoration if you like - I used caramel sprinkles. Keep cool, out of direct sunlight

 

 

Done