Easter cupcakes

Want some child-friendly treat specially for Easter? This Easter cupcake recipe uses healthy Greek yoghurt and (less healthy but delicious) mini eggs and sprinkles.  

 

Ingredients

• 50g Greek yoghurt
• 175g soft butter
• 175g caster sugar
• 2 eggs
• ½ tsp vanilla extract
• 175g self-raising flour
• 1 tsp baking powder

Icing

• 50g Greek yoghurt 
  
• 50g icing sugar
• 25g soft butter
• 75g soft cream cheese
• Mini eggs, and hundreds-and-thousands

 

Method

1. Fill a cupcake tray with paper cases.
2. Cream the butter and sugar together in a large bowl using an electric mixer.
3. Break the eggs into a jug, add the yoghurt and the vanilla extract and loosely beat together using a fork.
4. In a separate bowl, mix together the self-raising flour and baking powder.
5. With the mixer running, alternately add small amounts of egg mixture and flour to the butter and sugar mix, a little at a time, to form a cake batter.
6. Spoon the cake batter carefully into the paper cases and bake for 15 minutes until golden brown. Place to one side and allow to cool.
7. For the icing, mix the yoghurt, cream cheese, icing sugar and butter together to form a butter cream.
8. Smooth the butter cream onto the cupcakes once they've cooled and top with hundreds-and-thousands and mini Easter eggs.

Image: Shutterstock