This recipe first appeared in Food magazine.
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Ingredients
Vanilla buttercream icing
Method
Cupcakes
1.Preheat the oven to 190ºC at fan bake. Line 12 muffin pans with patty cases. In a mixing jug, whisk together the eggs, yoghurt, and vanilla. Beat until well combined.
2.Place all the dry ingredients in a bowl. Mix together until fully combined. Make a well in the dry ingredients, and pour in the yoghurt mixture.
3.Add the melted butter. Gently mix together until just combined. Using a tablespoon, fill the patty cases with spoonfuls of the cake mixture. Bake in the oven for 10 minutes, until golden. Remove from the oven, and leave in the pans for 5 minutes, before transferring to a wire rack to cool. Ice and decorate when fully cool.
Vanilla buttercream icing
4.Place the eggs and sugar in a stainless steel bowl, over a pot of simmering water, and whisk together.
5.Keep whisking until the sugar has dissolved completely, and you can’t feel any granules. Using a rubber spatula, transfer the mixture to an electric mixer fitted with a balloon whisk.
6.Whisk the mixture until it has whitened and thickened, and increased in volume, about 6-7 minutes. Continue whisking, and start to add the butter, bit by bit.
7.Keep whipping until the butter is all incorporated (this can take up to 15 minutes) and you have a thick, spreadable mixture.
