Ingredients
⅔ cup vanilla yoghurt
2 cups plain flour
1 tbsp baking powder
1 cup caster sugar
100ml rice bran or canola oil
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 cupcake or muffin tin
- 1 cupcake papers/casings
- 1 mixing bowl or stand mixer
Instructions
- 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
Tip
Ice if you wish or dust with icing sugar.
Tip
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.
Variation
You may wish to add 1 tblsp lemon, lime or orange zest to vary and enhance the flavour.
Variation
This recipe can also be used to make a loaf cake, adjust baking temperature to 160C and cooking time to 40 minutes.
Storage
You can freeze these cupcakes un-iced in ziplock bags for school lunches or snacks. They will keep in freezer for one month.
