Easter cupcakes


There's no better time than Easter to get your children channeling their inner Mary Berry, and this cupcake recipe is the perfect place to start. Not only are these super simple, but they taste delightful too. One batch will definitely not be enough


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


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


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.