How to make romantic rose cupcakes

Ingredients

150ml pot natural yogurt

3 egg, beaten

1 tsp vanilla extract

175g golden caster sugar

140g self-raising flour

1 tsp baking powder

100g ground almond

175g unsalted butter, melted

100g white chocolate

140g unsalted butter

140g icing sugar

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DIY Recipes

DIY Recipes

DIY Recipe

DIY Recipe

Method

Line a 12-hole muffin tin with paper cases and heat oven to 190C/fan 170C/gas 5.

In a jug, mix the yogurt, eggs and vanilla extract. Put the dry ingredients, plus a pinch of salt, into a large bowl and make a well in the middle.

Add the yogurty mix and melted butter, and quickly fold in with a spatula or metal spoon  don’t overwork it.

Spoon into the cases (they will be quite full) and bake for 18-20 mins or until golden, risen and springy to the touch.

Cool for a few mins, then lift the cakes onto a wire rack to cool completely. Keep in an airtight container for up to 3 days or freeze as soon as possible.

White chocolate frosting: Melt the chocolate in the microwave on High for 1½ mins, stirring halfway. Leave to cool.

Beat the butter and icing sugar in a large bowl until creamy. Beat in the chocolate. Cover and chill for up to one month.