02 July 2010
Yoghurt Week - Day Five
It's day five of Yoghurt Week.
Today I have taken a chocolate cupcake recipe and added yoghurt and coconut. The cupcakes raised beautifully and the coconut really improved the flavour. I spoiled the frosting somewhat, because I was in a rush. If you follow the recipe the frosting will be beautiful, unfortunately I decided to cut corners and melt the butter, so while it does taste good, it isn't as smooth as it could be.
Chocolate & Coconut Cupcakes
¾ cup Total Greek Yoghurt
3 large eggs, beaten
1 tsp vanilla
1 ¼ cups caster sugar
1 ¼ cups self raising flour
4 tbsp cocoa powder
1 ½ cups dessicated coconut
a pinch of salt
175g unsalted butter melted
50g (8 squares) dark chocolate
70g/1 stick of butter, softened
1 cup icing sugar
12 white chocolate buttons with sprinkles
Fill a 12-hole muffin tray with paper cases.
Preheat the oven to 190c/fan oven 170c/gas mark 5.
Melt the butter and set aside.
In a jug, mix together the yoghurt, eggs and vanilla extract.
Place all the dry ingredients in a large bowl and make a well in the middle. Pour in the yoghurt mixture and the melted butter. Fold in, but don't over mix.
Pour the mixture into the paper cases. The mixture will come quite high up the sides.
Bake for 20 minutes. A skewer will come out clean once they are ready.
Leave to cool in the tray for a while and then move to a cooling rack.
To make the frosting, blend the softened butter with the icing sugar. add the icing sugar a little at a time. Melt the chocolate in the microwave and then add it gradually to the frosting. Spread the frosting onto the cupcakes and top with a button.
Makes 12 cupcakes