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These decorative cupcakes make the perfect centerpiece for a valentine day, or a lovely gift
Prep time: 10 mins
Cook time: 20 mins
Cook time: 20 mins
Ingredients:
- 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
FOR THE WHITE CHOCOLATE FROSTING
- 100g white chocolate
- 140g unsalted butter
- 140g icing sugar
Cooking Directions:
- 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.
- Add the yogurt 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 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.
- White chocolate frosting:
- Melt the chocolate in the microwave on High for 1 1/2 mins, stirring halfway.
- Leave to cool. Beat the butter and icing sugar in a large bowl until creamy.
- Beat in the chocolate.
- Cover and chill for up to one month.
- Up to 48 hrs before serving (or the day before if it's really hot), bring the frosting back to room temperature, then spread over the cakes.
- Put the ribbon around the cakes now if you like, tying or gluing in place.
- Keep cool, out of direct sunlight.
Nutrition Per Serving:
- 525 kcalories
- protein 6g
- carbohydrate 57g
- fat 32 g
- saturated fat 16g
- fibre 1g
- sugar 47g
- salt 0.36 g
ENJOY and don't forget to post comments and rate this recipe
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