Wedding Cake Cupcakes

by Michelle
(Miami)

I recently made these cupcakes and they keep really moist because of the yoghurt. I have to make Wedding Cake Cupcakes for a small family wedding next year and I think I will use this recipe.

Cupcakes
150ml pot natural yoghurt
3 eggs, lightly beaten
1 tsp vanilla essence
6oz (175g) superfine/caster sugar
4 1/2 oz (140g) self-raising flour
1 tsp baking powder
3 1/2 oz (100g) ground almonds
6oz (175g) butter, melted

Preheat oven to 375F (190C).

Line cupcake tray with cupcake liners.

In a small jug, mix together yoghurt, eggs and vanilla essence.

In a large bowl combine sifted dry ingredients and add the yoghurt mixture and melted butter and gently fold until combined.

Spoon mixture into cupcake trays and bake for 18-20 minutes or until golden brown.

Cool in trays for 5 minutes before turning onto a wire rack to cool completely.

When cold cover with chocolate frosting.

Frosting
3 1/2 oz (100g) white chocolate
4 1/2 oz (140g) butter
4 1/2 oz (140g) confectioners (icing) sugar

Melt chocolate in microwave and when cool stir in butter and sugar and beat until creamy.

Refrigerate until frosting has set and is at a suitable consistency to spread on the cupcakes.

If anyone has made these cupcakes for a wedding I would love your feedback.

Michelle