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Recipe by Jane Hornby

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1. Line a 12-hole muffin tin with paper cases and heat oven to 190C/fan 170C/gas 5. In a jug, mix the yogurt, eggs and vanilla extract. Put the dry ingredients, plus a pinch of salt, into a large bowl and make a well in the middle.
2. Add the yogurty mix and melted butter, and quickly fold in with a spatula or metal spoon - don't overwork it. Spoon into the cases (they will be quite full) and bake for 18-20 mins or until golden, risen and springy to the touch. Cool for a few mins, then lift the cakes onto a wire rack to cool completely. Keep in an airtight container for up to 3 days or freeze as soon as possible.
3. White chocolate frosting: Melt the chocolate in the microwave on High for 1½ mins, stirring halfway. Leave to cool. Beat the butter and icing sugar in a large bowl until creamy. Beat in the chocolate. Cover and chill for up to one month.
4. Up to 48 hrs before serving (or the day before if it's really hot), bring the frosting back to room temperature, then spread over the cakes. Put the ribbon around the cakes now if you like, tying or glueing in place. Keep cool, out of direct sunlight.

Per serving (without frosting)

525 kcalories, protein 6g, carbohydrate 57g, fat 32 g, saturated fat 16g, fibre 1g, salt 0.36 g

Latest comments and suggestions

• Jessica Open

  08 November 2007

  Jessica Open commented on this recipe

  This reciepe was very easy and tastes fantastic. The roses are alittle fiddly but worth it and the icing is to die for.

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• rosiesscram

  22 November 2007

  rosiesscram rated and commented on this recipe

  

  I made this recepie with my children and we thoroughly enjoyed them. They are a very generous size and utterly delicious!!!

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• net curtains

  09 December 2007

  net curtains commented on this recipe

  these cakes are very good but i changed some of it when i made them, i was making them for my children at halloween so i made orange icing and instead of roses i put black spiders on, but other wise they are really good!!!!

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• chefperson

  13 December 2007

  chefperson commented on this recipe

  is the icing suitable for piping out? or do i need to add more sugar so it will be more stiff or something?

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• Julie S

  29 January 2008

  Julie S commented on this recipe

  This is one of the best cupcake recipes around. The cakes keep better than most and the icing is so worth the calories!!!

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• Julie S

  29 January 2008

  Julie S rated this recipe

  

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• polly_pod

  20 February 2008

  polly_pod commented on this recipe

  is it really that many calories per cup cake??? i'm amazed!! still going to have them though :o)

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• Glenys

  21 February 2008

  Glenys rated and commented on this recipe

  

  As a first attempt at cup cakes - these were fab. Really delicious and a bit hit with the grown ups.

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• My Recipes

  09 April 2008

  My Recipes rated and commented on this recipe

  

  These are fabulous. Sometimes we just top with melted white chocolate, sometimes we add white chocolate chips to the batter. Adults and kids love them.

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• k122y

  26 May 2008

  k122y rated and commented on this recipe

  

  You have to chill the icing and bring it back to room temperature before using. This helps is to set and means you don't need to add any more icing sugar. These cakes are so cute!

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• lois

  30 May 2008

  lois commented on this recipe

  excellent cake for gluten free cupcakes. Just swop the ordinary flour for gluten free flour and double the baking powder. This gets a good balance between the heaviness you can get with all almond flour cakes and the powdery mouth feel of the gluten free flour cakes (made solely with gluten free four cakes can be quite repellent - I actually gave the birds my gluten free banana cake and I normally find banana cake hard to resist) I am testing recipes as I am running a large family party (about fifty people) and my neice has coeliac disease. I want the entire party to be gluten free and I want those who dont think of such things not to notice that it is a 'diet' party.

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• Robyn

  24 June 2008

  Robyn rated and commented on this recipe

  

  Brilliant cupcakes, everyone who has tried them has said they are delicious. The frosting has had mixed (but all good) reviews- ranging from ammmaaaazing to good. I don't think I'll be making normal sponge cakes ever again, as this is so easy and comes out so moist. :-D hurrah!

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• Shazomatic

  26 June 2008

  Shazomatic rated and commented on this recipe

  

  Very easy cupcakes made muffin style. They went down a treat! Personally I'd reduce the sugar a bit, but thats just because my tooth is not as sweet as it used to be, but delicious nonetheless, and I think they would be beautiful with the grated rind of a lemon or two in, and a little juice, which for me, would cut through the richness and give a nice tang. Would make again.

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• Bev

  09 July 2008

  Bev rated and commented on this recipe

  

  these are gorgeous!!!!! this is the nicest sponge i have tasted and the icing was yummy. will definately make again coz they dont last long..

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• CherryCupcake

  30 August 2008

  CherryCupcake rated and commented on this recipe

  

  hmmmm....these cupcakes looked gorgeous but they are very heavy and far too buttery. The icing was lovely but the sponge was just heavy and wet.

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• Robyn

  02 September 2008

  Robyn commented on this recipe

  If only i could rate again *****- i've made a couple of times now and they are just brilliant! No fail, no fuss and easy. Yum!! I would suggest putting in muffin cases rather than cupcake cases as these look a lot better when iced and are obv less likely to spill over!

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• Bean

  19 October 2008

  Bean rated and commented on this recipe

  

  Excellent. Really easy to make. I swapped the white chocolate for a mixture of dark and milk, they were delicious, everyone loved them and I have been asked the for the recipe several times.

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Ingredients

• 150ml pot natural yogurt
• 3 eggs , beaten
• 1 tsp vanilla extract
• 175g golden caster sugar
• 140g self-raising flour
• 1 tsp baking powder
• 100g ground almonds
• 175g unsalted butter , melted

FOR THE WHITE CHOCOLATE FROSTING

• 100g white chocolate
• 140g unsalted butter
• 140g icing sugar

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Difficulty and servings

Makes 12 deep cupcakes

Preperation and cooking times

Prep 10 mins

Cook 20 mins

Without icing

Ingredients

• 150ml pot natural yogurt
• 3 eggs , beaten
• 1 tsp vanilla extract
• 175g golden caster sugar
• 140g self-raising flour
• 1 tsp baking powder
• 100g ground almonds
• 175g unsalted butter , melted

FOR THE WHITE CHOCOLATE FROSTING

• 100g white chocolate
• 140g unsalted butter
• 140g icing sugar

Per serving (without frosting)

525 kcalories, protein 6g, carbohydrate 57g, fat 32 g, saturated fat 16g, fibre 1g, salt 0.36 g

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