Great cupcake recipe, cooks in 20 mins!

  • 150ml pot greek/natural yogurt (have used lower fat but not fat free)
  • 3 eggs , beaten
  •  175g caster sugar 
  •  175g unsalted butter , melted
  •  140g self-raising flour (sifted)
  •   100g ground almonds
  • tiny pinch salt
  • 140g unsalted butter
  • 140g icing sugar
  • desired flavouring e.g. vanilla, melted choc, strawberry, lemon etc.
  •    Line a 12-hole muffin tin with paper cases and heat oven to 190C/fan 170C/gas 5.  Mix yogurt,
  • eggs & vanilla extract. Melt butter. Mix dry ingredients salt, into a large bowl and make a well in the middle.    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 (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.
  • Decorate and enjoy!!
    • Mars x

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