My colleague is work is getting married next week and so I decided to bake a bunch of 'romantic' cupcakes, courtesy of Good Food. I discovered this recipe a year or two ago and it is one of my firm favourites. For why? Well, its dead easy for a start. And it is a super moist sponge (that'l be the natural yoghurt then). But most of all because they are super-super delicious. The blurb on Good Food suggests they would be a perfect centrepiece for a Wedding or Christening.
150ml natural yoghurt (one of those mini pots)
3 beaten eggs
1 tsp vanilla extract
175g golden caster sugar
140g self raising flour
1 tsp baking powder
100g ground almonds
175g melted butter
For the white chocolate topping:
100g white chocolate
140g unsalted butter (at room temperature)
140g icing sugar
Fancy decorative things to pop on top- see below
Pop the yoghurt, eggs and vanilla extract in a jug and mix. Put the flour, sugar, baking powder and almonds together with a pinch of salt into a large bowl and make a well in the middle. Add the butter (melted) and the yogurt mixture. Fold using a spatula (don't overwork) and spoon into a 12 case muffin tin with paper cases. Pop in the oven for 18-20 minutes, or until golden, risen and springy to touch. At this stage you can freeze 'em until you need 'em.
For the white chocolate topping: melt the chocolate in a microwave on high for one and half minutes, stirring half way through. Leave to cool. Meanwhile, beat the butter and icing sugar in a large bowl until creamy. Beat in the chocolate. It can be kept in the fridge for up to one month. I defy you not to sample a little of the chocolate mixture, and I can guarantee, if you are anything like me, you will not stop at just the one 'sample'.
Up to 48 hours before serving, bring the chocolate back to room temperature and spread liberally all over the cupcakes. I decorated them with some Edible pink hearts from The Great Little Cupcake Company (available at notonthehighstreet.com).
The cupcakes often taste better (in my rather extensive experience of eating these little beauties) the day after baking them. They will last about three days, kept in a cool, airtight container.
Voila! One of the best cupcake recipes I've come across!
PS: Sorry there is no photo, but its a great excuse to make them again soon to show you how good they look.