(Makes 24)


350 g   cake flour

200 g   castor sugar

2,5 ml  salt

7,5 ml  bicarbonate of soda

3          eggs

250 ml sunflower oil

450 ml NUTRIDAY strawberry full cream yoghurt

30 ml   lemon juice

            zest of one lemon


250 g   butter at room temperature

400 g   icing sugar

200 ml NUTRIDAY strawberry full cream yoghurt


  • Preheat the oven to 180°C and line 24 muffin pans with papers
  • Sieve together the flour, castor sugar, salt and the bicarbonate of soda.
  • In another bowl combine the eggs, oil, yoghurt, lemon juice and the lemon zest.  Mix well together.
  • Combine the liquids to the dry ingredients and mix well to make the batter.
  • Bake for ± 20 minutes until cooked. Cool completely.
  • TO MAKE THE FROSTING: Beat the butter on high speed until soft and fluffy. Add half of the icing sugar and half of the yoghurt and beat for a few minutes.  Add the rest of the icing sugar and yoghurt and beat until very light and fluffy.
  • Spoon the frosting into a piping bag fitted with a star nozzle and pipe the frosting on the cupcakes. Decorate with fresh strawberries


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