You only get to see the design off the cupcake wrapper after you have finished the cake which is a bit of a shame but also a nice surprise!
For the cupcakes
300g self raising flour
1 1/2 teaspoon baking powder
50g softened butter
100g fresh or frozen raspberries (keep a few back for the icing)
100g white chocolate chips
zest of 1 lemon
2 eggs lightly beaten
200ml yoghurt - plain or raspberry
For the icing
160g softened butter
500g icing sugar
1 tablespoon of milk
- Preheat the oven to 200C
- Line a 12 hole cupcake tin.
- Mix all the ingredients, apart from the raspberries and chocolate chips, together by hand or mixer until it forms a smooth batter.
- Gently fold in the raspberries and chocolate chips.
- Divide evenly between the cupcake cases.
- Bake for 15 - 20 minutes
- Cool in the tin and then turn out on a wire rack.
- Whilst waiting for the cakes to completely cool, mix up the icing.
- Either by hand or mixer, combine the sugar butter and milk until smooth. Add a couple of raspberries for flavour and colour.
- When the cakes are completely cool use a large star nozzle to pipe the icing.
I am entering this into April's Teat Time Treats challenge hosted by What Kate Baked and themed as Easter. Do pop over there and join in!
I have been very busy the last few weeks and not around much to blog so I must confess this is my entry to March's no waste food challenge which was yoghurt. I hope you will forgive my late entry and if anyone else wants to enter I will except late entries!