Strawberry Fair Yoghurt Cupcakes
Print recipe
| Serves | 9 large cakes/muffins |
| Prep time | 5 minutes |
| Cook time | 20 minutes |
| Total time | 25 minutes |
| Allergy | Egg, Wheat |
| Dietary | Vegetarian |
| Meal type | Breakfast, Dessert, Snack |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Occasion | Birthday Party, Casual Party, Christmas, Easter, Valentines day |
| By author | Karen S Burns-Booth |
Deceptively easy little cakes that are packed with strawberries and the secret ingredient, which is frozen YOOMOO yoghurt. These can be made in under half an hour and look far more complex than they actually are. Serve them with extra fresh strawberries and cream if you wish, or a scoop of YOOMOO frozen yoghurt on the side.
Ingredients
- 6 ounces (175g) SR flour
- 4 ounces (115g) caster sugar
- 2 large free-range eggs, beaten
- 2 tablespoons rapeseed oil (or flavourless vegetable oil)
- 1 teaspoon baking powder
- 125g YooMoo frozen yoghurt, veryberrymoo or strawbswirlmoo (allowed to come to room temperature so it is soft)
- 6 large fresh strawberries (finely chopped)
- 9 small strawberries (cut into thin slices, for decoration)
- icing made with icing sugar and a little water (with some pink food colouring or strawberry juice)
Note
Deceptively easy little cakes that are packed with strawberries and the secret ingredient, which is frozen YOOMOO yoghurt. These can be made in under half an hour and look far more complex than they actually are. Serve them with extra fresh strawberries and cream if you wish, or a scoop of YOOMOO frozen yoghurt on the side.
Directions
| Step 1 | Pre-heat oven to 180C/350F/Gas Mark 5 and line a muffin tin with 9 paper cases. |
| Step 2 | Put all of the ingredients except the strawberries and icing into a mixing bowl and mix well with a wooden spoon, until the ingredients are JUST amalgamated. Add the 6 chopped strawberries and gently mix through batter. |
| Step 3 | Take an ice cream scoop and place one scoop of the cake mixture into each paper case. |
| Step 4 | Bake the cakes in the pre-heated oven for 15 to 20 minutes, or until well risen, golden brown and firm. |
| Step 5 | Take the cakes out of the tin and allow them to cool on a wire rack. |
| Step 6 | When the cakes are cool, spoon or spread some icing over them and then arranged the 9 sliced strawberries on top, 1 strawberry per cake, in an overlapping "fan" style. Drizzle any excess icing over the the strawberries and serve straight away. |
| Step 7 | Not suitable for freezing. Store in an airtight tin for up to 4 days. |
