Ingredients
⅔ cup raw caster sugar
2 oranges
zested
175g butter
softened
3 eggs
1 cup wholemeal self-raising flour
250ml natural, Greek yoghurt
(1 cup)
1 tbsp honey
1 cup mixed blueberries and sliced strawberries
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 12-hole cupcake tin
- 1 paper cases
- 1 oven
- 1 mixing bowls
- 1 ice cream scoop or teaspoon
- 1 wire rack
Instructions
- 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.
Notes
Tip
If the cupcake mixture curdles when you add the eggs, sprinkle over 1 tbsp of the flour and mix in to rectify.
Tip
The honey yoghurt mixture is lovely with a little cinnamon sprinkled on top.
Tip
This recipe was created by Sophie Hansen for Kidspot, New Zealand's best recipe finder.
