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Recipe by Jane Hornby

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1. Video tutorial: Melting chocolate

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

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• Flame

  01 November 2009

  Flame rated and commented on this recipe

  

  These were fab - so soft and look lovely. Went down a treat at a friends 90th birthday!

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• Frances

  11 November 2009

  Frances rated and commented on this recipe

  

  Such an easy, failsafe recipe to make, with delicious results. I discovered (by accident, when I melted the butter in the microwave and then forgot to add it... :)), that the recipe still works (and is maybe even a little better) with NO butter in it at all! Just think of all the calories I've just saved you! Very nearly makes them health-food cakes ;) I'd also agree with the poster who suggested using muffin cases - you get 12 generous muffin size cakes from the quantities given. My favourite sponge recipe!

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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

Preparation 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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