Shopping list for 12 cupcakes
150 ml organic yogurt
3 free-range organic eggs, whisked
1 teaspoon vanilla sugar
175g light brown sugar
140g self-raising flour
1 tspoon baking powder
a pinch of salt
100g almond flour
175g butter, melted
For Valentine's we make romantic yoghurt cupcakes with white chocolate frosting and rosebuds. Today we bake cupcakes and tomorrow we make the frosting and the fondant icing decorations. Then the Valentine cupcakes are complete.
How to make yogurt cupcakes
Place the paper cases in the cupcake tin.
Place all dry ingredients in a large bowl.
Stir everything together until well combined.
Make a well in the center of the bowl.
Weigh the yogurt.
Mix the eggs with the yogurt.
Until it is a smooth, fluffy mixture.
Preheat the oven to 170°C
Melt the butter on low heat.
Allow the butter to cool.
Pour butter and yogurt mixture into the well.
Pour it into the cases up to 2/3.
Bake the cupcakes in ± 15 minutes cooked.
Allow the yogurt cupcakes to cool in the tin on a wire rack.
Keep the cupcakes fresh in a biscuit tin,