Fruity yoghurt cupcakes

Recipe from: 12/9/1998 12:00:00 AM
Ingredients 8
Servings 18
Time

Ingredients

  • 180
    g
    self-raising flour
  • 200
    g
    castor sugar
  • 150
    g
    butter
  • 3
    jumbo eggs, beaten
  • 60
    ml
    milk
  • 5
    ml
    vanilla essence
  • 350
    ml
    fruit yoghurt
  • icing sugar
 

Method

 
Place all ingredients, except yoghurt and icing sugar, in a large mixing bowl. Beat until creamy. Place cupcake cases in muffin pans to keep them upright and spoon in mixture to 3/4 full. Bake at 180 ºC for 20 minutes, or until a skewer inserted in centres comes out clean. Cool. Remove tops of cupcakes with a teaspoon and set aside. Fill cupcakes with about 15 ml (1 tbsp) yoghurt. Place cupcake tops onto yoghurt filling. Sprinkle with icing sugar and serve.
 

Read more on: bake  |  dairy
 

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