Recipe yield: 6 cupcakes


For cupcake sponge:

  • TSA T55 All Purpose Flour - 100 grams (½ cup)
  • TSA Baking Soda - 2 grams(¼ tsp) 
  • Yogurt- 145 grams(⅔ cup)
  • TSA Aluminium free baking powder- 2 grams(¼ tsp)
  • Sugar -75 grams(⅓ cup)
  • Oil - 60ml  (¼ cup) 
  • TSA Vanilla flavour- 2ml
  • TSA Butterscotch flavour- 1ml
  • Butterscotch Chips - ½ cup (optional)

For frosting:

  • Whipping cream- 150ml (1 cup)
  • Icing sugar- 10 grams (2 tsp)
  • The Select Aisle’s Butterscotch flavour- 1ml


  1. Preheat the oven to 180 degree C. 
  2. Take yogurt and baking soda in a bowl, mix well and set it aside.
  3. In another bowl, take oil and sugar, mix them together, then add the foamed yogurt into it along with vanilla and butterscotch flavour.
  4. Add in flour, baking powder and fold gently.
  5. Spoon into lined cupcake cases till ¾th full.
  6. Bake for 20 mins. Remove and cool completely.
  7. For frosting, take the whipping cream in a chilled bowl and beat it by adding icing sugar and butterscotch flavour until it reaches stiff peaks.
  8. Pipe this over the cupcakes and serve.

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