These pretty yogurt cupcakes are perfect for making with the kids – they’re super simple and the kids can help at pretty much every stage. Each cupcake is filled with raspberry jam and the light sponge is made with yogurt which makes it extra spongey and moist. You can get as creative as you like with the decorating, but the swirls of buttercream make them look like roses. You can choose which colours to do the icing – just add a dash of of food colouring right before piping it.
Watch how to make Yogurt cupcakes
Ingredients
- For the cakes:
- 150ml pot natural yogurt or soured cream
- 3 eggs, beaten
- 1tsp vanilla extract
- 175g golden caster sugar
- 175g self-raising flour
- 175g butter, melted and cooled slightly
- 6tbsp raspberry jam
- To decorate:
- 500g butter, softened
- 500g icing sugar
- 1tsp vanilla extract
- green fondant icing sugar paste, to make leaves
- 24 cake cases
Method
To make this cupcake recipe, heat the oven to 190Cg, gas 5. Line 2 bun tins with paper cases. Mix wet cake ingredients together in a jug. Put the dry ingredients into a large mixing bowl. Pour the egg mixture into the mixing bowl and mix briefly. Divide the cake mixture between the baking cases and bake for 15-18 mins or until well risen and springy to the touch.
Cool on a baking tray. With a knife, cut a hole out of the centre of each cake and fill with raspberry jam to level with top of the cake.
To decorate with the butter icing: Using a Wilton 2B nozzle in a piping bag, fill with the soft butter icing. Pipe, starting in the middle, in a swirl. Cut out leaf shapes from the green fondant, then use to decorate each rose.
Top tip for making Yogurt cupcakes
Add a few drops of food colouring to your buttercream to give your cupcakes a bit of colour!
