These cupcakes are the perfect present for any occasion – birthday party, an anniversary celebration, graduation, or just surprising your loved ones. This recipe is slightly more healthy than regular recipes. I used ground almonds and also made the cupcakes less sweet by using brown sugar in the batter and a little less sugar for the buttercream.
Needed for the cupcakes
Unsalted butter, natural yogurt Eggs – I used Clarence Court Leghorn Whites eggs Vanilla extract, orange zest Self-raising flour, brown sugar, ground almond, baking powder
Needed for the frosting
Unsalted butter Sifted icing sugar Vanilla extract Milk, if necessary to loosen the mixture your favorite natural colorings
Making the cupcakes
Heat oven to 180ºC/160ºC fan-assisted. Line 1-2 muffin tins with 15 muffin cases. Melt the butter in a small saucepan or in the microwave (check on it every 10 seconds if using the microwave) and let it cool a little. Transfer the melted butter to a bowl and add the yogurt, eggs, and vanilla.
Beat until combined.
Sift the flour, sugar, ground almond, and baking powder into a large bowl.
Add the zest.
Stir to combine them and make a well in the center.
Pour in the wet ingredients into the center of the dry ingredients.
Mix well until lump-free.
Spoon the mixture into the muffin cases. Each case should not be more than 2/3 full.
Bake in the oven for 25-30 mins or until a knife or toothpick inserted into the center comes out clean. Transfer to a wire rack to cool completely.
Making the frosting
Start by beating the butter in your mixer (I used my Smeg) until it’s fluffy (about 5 minutes, starting with lower power). Then add half the icing sugar and combine well, and then add the rest of the sugar and combine well again.
If the mixture becomes too thick, you can add 1-2 tBsp of milk to loosen it.
Divide the buttercream into bowls and add the colors of your choice to each bowl.
I like to start by adding just a couple drops and building up from there so my colors don’t get too crazy. Mix the colors well into the buttercream.
Note: I used my homemade natural food coloring. If you are curious about how to make it yourself, you can check my Instagram Highlights. Place each color of buttercream into a piping bag, twisted at the top, with a nozzle of your choice. You are ready to pipe now!
Onto each cupcake, you can pipe simple rosette shapes or more complicated flower designs depending on your nozzles.
If you have any questions, feel free to ask them in the comments. I’d also really appreciate a recipe rating and any feedback, and feel free to tag me in your recreations on Instagram @Alphafoodie.
