About this recipe:These mini cupcakes are perfect for little hands, no need for plates, and loved by all of the kids. The filling is made with icing sugar, cream cheese and a bit of food colouring - couldn't be easier!
Makes: 48 mini cupcakes
125g natural yoghurt
125ml vegetable oil
450g plain flour
1 teaspoon baking powder
5 tablespoons caster sugar
oil for greasing
300g cream cheese
180g icing sugar
a few drops of red, green and blue food colouring
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Method Prep:15min › Cook:25min › Ready in:40min
Preheat oven to 180 C / Gas 4.
Mix together the yoghurt, oil, flour, baking powder, sugar and eggs. Mix until smooth.
Grease two mini muffin tins with oil, using a brush.
Fill each cup with about a teaspoon of the cupcake mixture.
Bake in preheated oven for about 25 minutes. Let cool in tins, then remove and let stand on wire rack.
Prepare the icing by combining the cream cheese and icing sugar in mixing bowl. Put 1/3 of this mixture into another bowl, add a few drops of red food coloring and mix well. Spoon into a pastry bag and decorate some of the cupcakes, then repeat process with other colours.
Keep cupcakes in fridge until ready to eat. The icing will not collapse, unlike whipped cream, so you can keep these in the fridge for one or two days with no worries.
Loved everything about these cupcakes: easy to make, great texture and most of all not too sweet! I added some chocolate chips and prepared them for my daughter's birthday. Everybody loved them! - 26 Mar 2014