Fruity yoghurt cupcakes

Fairlady
18 servings
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Dairy

By Food24 November 03 2009
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Ingredients (8)

180.00 g flour — self-raising
200.00 g castor sugar
150.00 g butter
3.00 eggs — jumbo, beaten
60.00 ml milk
5.00 ml vanilla — essence
350.00 ml yoghurt — fruit flavoured
icing sugar
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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.



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