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| Yogurt Cupcakes with Cooked Vanilla Frosting |

Yes you read correctly! Cooked Vanilla Frosting. I made these cupcakes for my niece's 1st birthday party and they went down a storm. They are light and moist and most importantly are topped with the most velvety delicious frosting ever. This frosting is worth every bit of effort you put into it. Love the consistency of buttercream but hate the buttery taste and sugary feel traditional buttercream contains? Than this is the frosting for you!

  • 1 container* yogurt 
  • 2 containers sugar
  • 3 eggs, lightly beaten
  • 1/2 container vegetable oil
  • 3 containers plain flour
  • 2 tsps baking powder
  • 1 tsp salt
  • Vanilla extract 
  • Food colouring (optional)
  • Strawberry jam
*Use the yogurt container as a measure for this recipe

Cooked Vanilla Frosting:
  • 3 tbsps plain flour
  • 1 cup milk 
  • 1 cup sugar
  • 1 cup unsalted butter, room temperature
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • Food colouring (optional)
In a large bowl mix yogurt, sugar and eggs until completely blended. Add the oil and stir.

Add the flour, baking powder and salt and mix well until smooth.

Add the vanilla extract and food colouring (optional) and mix well. 

Spoon batter into a cupcake tray lined with cupcake cases. Fill 1/2 the cases and spoon half a teaspoon of strawberry jam in the centre of the batter. Cover jam with a spoonful of batter.

Bake the cupcake in a preheated oven at 180 degrees for about 20/25 mins or until a skewer is inserted and comes out clean.

Cool cupcakes on a cooling tray.

Cooked Vanilla Frosting:

In a small saucepan pour 1/4 cup milk along with the 3 tablespoons of flour. Whisk them together on low heat until it starts to thicken.

As it starts to thicken, add the remaining milk and the sugar. Whisk vigorously to remove any lumps.

Continue to whisk until the mixture begins to boil. Then cook for an additional minute, whisking as you cook and turn off the heat.

The mixture should be thick and preferably lump free. If you have lumps it would be a good idea to pass the mixture through a sieve.

Pour the mixture in a bowl, cover with cling film and let it cool. You can refrigerate it to speed things up.

In the meantime beat the butter until fluffy. Once the mixture has cooled down add to the butter along with the salt. Beat until combined.

Add the vanilla and colouring (optional) and beat well. Voila!

Top the cooled cupcakes with the frosting. Pipe it or spread it as you desire and top with some colourful sprinkles.

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