The Love Bakery cupcake book is a new addition to my collection, it's a lovely book, packed full of pictures and recipes for both traditional cupcake flavours like vanilla, chocolate and mocha and some more unusual cupcake recipes, like raspberry and coconut, rhubarb and custard and toffee apple.
I was drawn to this recipe for Greek Yogurt & Honey Cupcakes immediately, the actual cake was perfect, utterly delicious with a gorgeous texture and lovely honey flavour, although not like a traditional honey cake which is much stickier. This cake wipes the floor with anything and everything from the Hummingbird Bakery book which I know is a favourite of many peoples. I can't wait to try out some more recipes, the cuptails (cocktail cupcakes) are calling to me.
My icing however was not perfect, the more icing sugar I added the soupier it got and I new this couldn't be right as the recipe suggests you may want to pipe the frosting onto the cakes. I put the frosting in the fridge for about an hour and it came to a somewhat spreadable, or dollop-able consistency. Maybe it was the yogurt I used, (thick, strained Greek yogurt)?
The frosting was still very nice but much sweeter than expected and lacked the yogurt flavour I was hoping for, I think the sugar killed it...I'm going to work on my own Greek yogurt frosting because I love the idea.
Greek Yogurt & Honey Cupcakes - Love Bakery, Cupcakes from the Heart
by Samantha Blears
For the Cakes:
125g unsalted butter, at room temperature
125g caster sugar
1 1/2 tsp vanilla extract
2 tbsp clear honey
2 eggs, at room temperature
125g self-raising flour
1/2 tsp baking powder
3 tbsp semi-skimmed milk
To make the cakes:
Preheat the oven to 180C/350F/Gas Mark 4 and line the holes of your muffin tin with muffin cases.
Add the butter, caster sugar, vanilla extract and honey to the bowl of an electric mixer and cream together for 7 minutes, or until light and fluffy.
Add the eggs one at a time and mix for two minutes.
Mix the flour and baking powder together in a separate bowl, then add to the mixer and mix until incorporated. Add the milk and mix for a further minute.
Divide the mixture evenly between the muffin cases. Bake for 25 minutes.
Remove the baked cupcakes from the oven and immediately transfer to a wire rack. Leave to cool.
For the Frosting:
50g unsalted butter, at room temperature
6 tbsp Greek Yogurt
1 tsp lemon juice
380g icing sugar, sifted
To make the frosting:
Cream the butter, yogurt and lemon juice together in the mixer for 2 minutes until light and fluffy.
Add the icing sugar, a tablespoon at a time, mixing after each addition until completely smooth. Chill in the refrigerator until ready to use.
For the Love:
85g best quality strawberry jam
To add the love:
Top the cupcakes with frosting, either by piping or spreading with a palette knife and then add a teaspoonful of jam to each.