This cupcake recipe is easy as! I made the cakes, iced them and photographed them in under 2 hours. And ate a couple too! The yoghurt and white chocolate make the cakes very moist.
The addition of fondant paste to buttercream creates the passionfruit frosting. This paste comes in tubs in various flavours – I acquired passionfruit, plus raspberry fondant paste from The Essential Ingredient, Rozelle.
75 grams softened butter
1 cup sugar
1 cup yoghurt (full fat or reduced fat)
1 tsp vanilla paste
2 cups self raising flour
1 teaspoon baking powder
150g melted white chocolate
Preheat oven to 170 degrees C.
Cream the butter and sugar in food processor. Add the yoghurt, eggs and vanilla paste and whiz until well combined.
Add the flour, baking powder and salt. Process until smooth – be careful not to overmix as this will toughen the cakes. Stir in the melted white chocolate.
Pour the mixture into cupcake cases in a muffin tin.
Bake for 15-20 minutes or until a skewer inserted in the cakes comes out clean. Remove the cakes from the oven and leave to cool.
Ice with the pasionfruit frosting and decorate as desired!
100g softened butter
200gms icing sugar
1 tblsp passionfruit fondant paste
A few drops of yellow food colouring
Cream the butter and icing sugar in the food processor or electric mixer. Add the fondant food colouring and beat until really well combined.