Thursday, 6 October 2011

Yogurt Cupcakes with Cream Cheese Frosting

Abby having fun decorating the cakes


















Overfilled cupcakes!

Before sprinkling















Found a recipe for Yogurt Cake from Dilly on her blog. All I needed was a yogurt container to do all the measuring so I thought, that's easy! Surely no problem to fit in between Clay's naps and cries!

I was wrong as usual. He decided to start crying when I did the measuring! I kept him entertained by allowing him to watch what his mummy was doing and he started crying again when I was scooping the mixture. So I let him roll around a bit on his mat. But he finally had enough and wanted his nap while I was baking the cakes. I had no choice but to switch off the oven and leave them inside. Luckily I didn't overbake them, so after they finally came out from the oven they still look great, erm, with some cracks yes, and a lovely crispy crust on the top. One day I might make biscuits out of this recipe, yum!

After he woke up, I made the frosting when he decided that he wanted another nap. "So soon??!" "WAAAAHH!" I left the frosting in the fridge, hoping that my hubby can arrive home before they hardened.

I ended up having a fantastic time with Abby decorating the cakes.

Anyway, these yogurt cupcakes are really yummy, and as Dilly said, you can really taste the yogurt inside (I chose Strawberry & Cream).

I've altered the recipe a bit, see the original cake recipe at Dilly's blog. I've found a recipe for the cream cheese frosting to go with the cake and thank goodness I didn't had enough Icing Sugar!


(Make approx 24 cupcakes)

Ingredients:

3 Eggs
2caps Vanilla Essence
300g Caster Sugar (I had none so used Granulated Sugar instead)
150g Yogurt of your choice
150g Vegetable Oil
450g Flour (I used Weak Flour for a softer sponge)

Preheat oven to 150 C
Line cupcake tin with cases (I used stand alone greaseproof cupcake cases)

For the frosting:

75g Unsalted Butter, softened
150g Cream Cheese, softened
300g Icing Sugar (Original recipe asked for double!!)
1cap Vanilla Essence
        Food Colouring
        Sprinkles


Method:

1. Beat the eggs, vanilla essence and sugar until light and creamy
2. Beat in the yogurt and oil
3. Beat in the flour (I didn't sieve!) a bit at a time until the mixture is smooth, thick and creamy
4. Scoop the mixture into the cases (ice-cream scoop works like a charm, just don't scoop too much each time which I did)
5. Bake for about 20 mins and do a cake test (prick with a skewer and it should come out clean)
6. Remove and cool fully on a cooling rack

7. Whisk all the frosting ingredients together (if you do more than 1 colour, don't add colouring yet) until smooth and no lumps are showing. Taste and adjust the amount of icing sugar if needed
8. If you are doing more than 1 colour, split the mixture now and mix in different colours

Pipe or smear the frosting on the cakes to your liking, and add a touch of sprinkles if you like. Or do what Dilly did, pipe some words on the cakes and turn it into a challenge!