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)


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


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!