Honey yoghurt cupcakes recipe

Serves:

Ingredients

• 2/3 cup raw caster sugar
• 2 oranges, zested
• 175g butter, softened
• 3 eggs
• 1 1/2 cups wholemeal self-raising flour
• 250ml (1 cup) natural, Greek yoghurt
• 1 tbsp honey
• 1 cup mixed blueberries and sliced strawberries

Method

Line a 12-hole cupcake tin with paper cases and preheat the oven to 180°C or 160°C fan-forced.

Rub sugar and orange zest together with your fingertips until it is a fragrant, orange powder.

Cream butter and sugar together until pale and fluffy.

Add eggs, one at a time, fully incorporating each before adding the next.

Fold through flour and then, using an ice cream scoop (if you have one, if not a teaspoon will do) fill each case.

Bake for 15 minutes or until golden on top.

Allow to cool on a wire rack.

Meanwhile mix honey and yoghurt together.

Slice tops off each cupcake and spoon out a little from centre before filling holes with yoghurt and making faces with berries and/or little butterfly-style strawberry wings.

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Serving Suggestions

Note

• If the cupcake mixture curdles when you add the eggs, sprinkle over 1 tbsp of the flour and mix in to rectify.
• The honey yoghurt mixture is lovely with a little cinnamon sprinkled on top.
• This recipe was created by Sophie Hansen for Kidspot, New Zealand's best recipe finder