These lovely cupcakes have a lower fat content than normal cakes, because they contain yoghurt, which gives them a lovely light taste and texture.
A recipe for 12 to 14 cupcakes
- 12 cupcake cups
- muffin tin
- 125 g yoghurt
(I used Biogarde, but a slightly thinner yoghurt will do equally well)
- 100 g butter or margarine
- 150 g cake flour
- 150 g (caster) sugar
- 2 eggs
- 180 g canned cherries (in syrup)
- about 100 g icing sugar
- Haribo cherries
Pre-heat the oven at 170 degrees Celsius
Melt the butter or margarine slowly in a pan and let it cool down for a few minutes. Put the yoghurt in a bowl and whisk the butter and sugar through. Add the eggs and whisk for 5 minutes. Sieve the flour and mix it through.
Drain the cherries in a sieve, but remember not to throw the syrup away as we’ll use it for the icing later. Cut the cherries in half and mix them through the dough.
Put two tablespoons of the dough in each cup. Put the cupcakes in the oven for about 25 minutes.
Now sieve the icing sugar and put it in a small bowl. Add a tablespoon of the cherry syrup and mix through. Add more syrup or more icing sugar to get the right consistency; not too runny.
When the cupcakes are ready, let them cool for half an hour and take them out of the tray. Put on the icing and top it off with a cherry wine-gum. The icing and wine-gum are of course optional, as they are high in carbohydrates, but I like a little cherry on my cupcakes ;)