It’s no secret that I love yogurt. There are several recipes on the blog from the recent strawberry frozen yogurt, to the indulgent Baklava cake to the über-healthy courgetti with yogurt sauce and many more besides. It is a testament to its versatility as an ingredient that it can be used in anything from breakfast to dinner and everything in between.
It helps also that yogurt is packed with nutrients and protein especially when you are trying to cut down on the calories. Fat-free yogurt is the one ‘diet’ item that is on top of my list when trying to eat sensibly.
I developed these elderflower yogurt cupcakes to help celebrate National Yogurt Week. They use natural yogurt in the batter and Greek yogurt in the frosting and are perfect for Spring. You can double the recipe to make a layer cake instead of cupcakes and use any number of fresh fruits as decoration.
Elderflower yogurt cupcakes
Makes 12-15 regular cupcakes
165g | 5.8oz plain flour
165g | 5.8 oz (caster) sugar
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
100g | 3.5oz unsalted butter, cubed
100g | 3.5oz low fat natural yogurt
1 tbsp lemon juice
1 tbsp elderflower cordial
Zest of 2 lemons
2 drops lemon extract
12-15 frozen raspberries (optional)
Handful pomegranate seeds, redcurrants,
crushed meringue and raspberry coulis to decorate
- Preheat the oven to 180C | 350F. Line a muffin tin with 12 cupcake cases (I used some larger ones from Ikea above).
- Sift the flour, sugar, baking powder, soda and salt into the bowl of your stand mixer.
- Add the butter and beat together on low speed using the paddle attachment until the mix looks like breadcrumbs.
- Add the eggs, one at a time, beating well with each addition.
- Mix the yogurt, elderflower cordial, lemon juice and zest in a measuring jug. Add it gradually while beating on low speed.
- Increase the speed and mix for a minute. Stop and use a spatula to scrape the bottom and sides of the bowl then mix for another minute.
- Divide the batter between the cupcake cases filling just over halfway up. If you want, place 1 frozen raspberry in the centre of each cupcake pushing it into the batter (this is entirely optional).
- Bake for 20-25 minutes until the cupcakes are golden and springy to the touch. Cool completely before frosting.
200ml | 7fl oz cold double cream
200g | 7oz cold full fat Greek yogurt
100g | 3.5oz icing (powdered) sugar
1 tsp elderflower cordial
1 tbsp seedless raspberry jam (optional)
- Put the icing sugar and cold cream in the bowl of your stand mixer and whip at high speed until it forms firm peaks. Add the elderflower cordial and jam, if using, and mix.
- Fold the yogurt into the cream. If you aren’t using straight away keep the frosting in the fridge.
- Spoon the frosting into a pipping bag fitted with a large star tip. Pipe the frosting on the cupcakes and decorate with fresh berries or pomegranate seeds and red currants.