The First Sunny Day of Spring!
Strawberry Fair Yoghurt Cupcakes Recipe
Hurrah! The sun has finally come out and spring has most definitely sprung today! The birds are singing, the bees are humming and I even heard a cuckoo earlier, as well as the contented clucking from my sun-worshipping hens. The mercury has risen the dizzy heights of 25 degrees Celsius and we actually had breakfast OUTSIDE on the terrace this morning. My daughter, Hannah, is visiting for a long weekend before she starts a new job, and Malcolm and I have decided to take the weekend off, that means lazy (late) breakfasts, a picnic planned for tomorrow and a barbecue (first of the season) this evening. So, with my heart happier than it has been for a few days now and with an able sous-chef to aid me, Hannah and I set about making these gorgeous little Strawberry Fair Yoghurt Cupcakes…….aka Strawberry Breakfast Buns or even Strawberry Flower Fairy Cakes…….take your pick!
This recipe was specially created and developed for YOOMOO, who asked me to see if I could come up with a lovely recipe using one of the new berry flavours. I first discovered YooMoo frozen yoghurt at a Foodies 100 and Tots 100 Blog Camp last year, as the lovely ladies from YooMoo were there dishing out their luscious wares! I have had frozen yoghurt before, when I worked in Harrods during the eighties, our staff restaurant had a frozen yoghurt machine, and I was a regular visitor to it in my breaks. However, things have moved on since then and YooMoo offer some amazing flavours such as DevilMoo ( a veritable chocolate fest), VeryBerryMoo (packed with berries and granola), CherryMoo (cherries of course!) and StrawbSwirlMoo, which is the flavour I used in this recipe, and is natural frozen yogurt with swirls of strawberry sauce, topped with freeze-dried strawberry pieces……LUSH!
The recipe is shared below so all of you can engage in a little YooMoo cakey happiness, and all you have to remember is to take the frozen yoghurt out of the freezer to allow it to soften before you add it to the cake batter. It’s a VERY easy recipe to make, an all-in-one cake mixture in the same style as an American muffin, so no need to over beat it. If you omitted the icing, these little strawberry yoghurt cakes would be perfect for breakfast or brunch, although were a little naughty and had them avec icing today! These glorious little cakes would also be very agreeable if added to a school or office lunch box, as well as a picnic hamper (and yes, we DID think of that when we made them!), and I can also see them being a wonderful bake to take along to a Cake Fair to sell.
I hope you manage to make these little cakes, if you don’t have any frozen yoghurt then they can be made with normal strawberry yoghurt. I am also thinking of making them with some mixed berries yoghurt and fresh blueberries next time, I bet those would be berry beautiful! (sorry!) Anyway, I am not going to linger on-line today, the garden and my sun-bed is calling, so I will leave you with this recipe and say good-bye for now, see you later and enjoy your sunny Sunday! Karen
Disclaimer: YooMoo sent me lots of vouchers to exchange at the supermarket in order to try, and then use their frozen yoghurt products in creating a recipe.
I am entering these cupcakes, fairy cakes or muffins (call them what you may!) into the following baking challenges:
I am also entering this recipe into Mrs M’s Recipe Link Party, as I am very proud of the these wee cakes!