Egg-free yoghurt cupcakes

Serves:

Ingredients

• 2/3 cup vanilla yoghurt
• 2 cups plain flour
• 1 tbsp baking powder
• 1 1/3 cups caster sugar
• 100ml rice bran or canola oil

Method

Preheat oven to 180C.

Fill cupcake or muffin tin with 12 cupcake papers/casings.

Combine all ingredients in a mixing bowl or stand mixer.

Beat on low speed, graduating to medium speed until the mixture is well combined and smooth.

Spoon the mixture into papers/casings 3/4 full (this allows room for the cupcakes to rise).

Place tin in the oven and bake for 15-20 minutes until cooked through.

Serve warm or cold!

Notes:

• You can freeze these cupcakes un-iced in ziplock bags for school lunches or snacks. They will keep in freezer for one month.
• You may wish to add 1 tblsp lemon, lime or orange zest to vary and enhance the flavour.
• This recipe can also be used to make a loaf cake, adjust baking temperature to 160C and cooking time to 40 minutes.
• Ice if you wish or dust with icing sugar.
• Icing as pictured is 1 tblsp yoghut mixed with 1 1/2 cups icing sugar and whipped until fluffy. The flower detail is coloured marzipan cut with ‘funky flower’ icing cutters by Wilton.
• This recipe was created by Melissa Klemke for Kidspot, New Zealand best recipe finder.

Serving Suggestions

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