Recipe yields: 6 cupcakes
INGREDIENTS:
For cupcake sponge:
- The Select Aisle’s T55 All Purpose Flour - 100 grams
- The Select Aisle’s Baking Soda - 1.5 grams
- Yogurt- 145 grams
- The Select Aisle’s Aluminium free baking powder- 2 grams
- Sugar -75 grams
- Oil - 60ml
- The Select Aisle’s Vanilla flavour- 2ml
For frosting:
- Whipping cream- 250ml
- Icing sugar- 10 grams
- The Select Aisle’s Pink gel colour - 2-3 drops
- The Select Aisle’s yellow gel colour - 2-3 drops
- The Select Aisle’s orange gel colour - 2-3 drops
- The Select Aisle’s dark green gel colour - 2-3 drops
- The Select Aisle’s Red gel colour - 2-3 drops
- The Select Aisle’s blue gel colour - 2-3 drops
- The Select Aisle’s purple gel colour - 2-3 drops
PROCEDURE:
- Preheat the oven to 180 degree C.
- Take yogurt and baking soda in a bowl, mix well and set it aside.
- In another bowl, combine oil and sugar together and then add the foamed yogurt into it along with vanilla flavour.
- Add in flour and baking powder.
- Fold them gently and spoon into lined cupcake cases till ¾th full.
- Bake for 20 mins. Remove and cool completely.
- For frosting, take the whipping cream in a chilled bowl and beat it by adding icing sugar and vanilla flavour until it reaches stiff peaks.
- Then, split the frosting into 7 different bowls and add each of the gel colours into it and mix it gently.
- Transfer the frosting into a piping bag and frost your cupcakes..!