Funfetti cupcakes
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 12
Skip to ingredients
- 75ml sunflower oil
- 100g caster sugar
- 2 eggs
- 150g natural yogurt
- 1 tsp lemon juice
- 200g plain flour
- 2 tsp baking powder
- 40g custard powder
- 2 tbsp colourful sprinkles(optional)
For frosting and decoration
- 250g buttersoftened
- 250g icing sugar
- 1 tsp vanilla extract
- 100g soft cheeseat room temperature
- 2 tbsp colourful sprinkles
Nutrition:
- kcal451
- fat27g
- saturates14g
- carbs48g
- sugars32g
- fibre1g
- protein4g
- salt0.73g
Method
step 1
Heat the oven to 180 C/160 Fan/gas 4 and line 12 holes of a muffin tin with paper cases. Whisk the oil with the sugar and eggs, then stir in the plain yogurt and lemon juice.
step 2
Mix the flour with the baking powder, a pinch of salt and the custard powder, and add this to the wet ingredients. Mix well and add the 2 tbsp of sprinkles, if you like. Use an ice cream scoop or two teaspoons to divide the mixture between the muffin cases. Bake the muffins for about 25 mins until golden brown, then let them cool completely.
step 3
For the frosting, beat the butter with the icing sugar and vanilla extract for about 5 mins until the colour is slightly lighter and the texture is creamy. Beat the soft cheese to loosen, then stir it in.
step 4
Put the frosting in a piping bag with your choice of nozzle and pipe icing onto each muffin. Decorate with the sprinkles. Will keep chilled for up to three days.
