CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Strawberry Cupcakes

1

  • Overview
  • Ingredients
    12 items
  • Directions

Delicious strawberry cupcakes with a creamy strawberry yogurt frosting, topped with fresh strawberries.

Cupcakes

  • 625 ml cake flour
  • 200 ml castor sugar
  • 2,5 ml salt
  • 7,5 ml bicarbonate of soda
  • 250 ml sunflower oil
  • 450 ml full cream strawberry yoghurt
  • 30 ml lemon juice
  • 3 eggs
  • Zest of one lemon

Strawberry Yogurt Frosting

  • 250 g   butter at room temperature
  • 750 ml icing sugar
  • 200 ml full cream strawberry 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.
  • minutes until cooked. Cool

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