- 20
Ingredients
- 5 oz (150g) white chocolate, chopped
- 1 cup granulated sugar
- 1/2 cup softened butter
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tablespoons baking powder
- 1 cup plain yogurt
- 1/3 cup milk
- 1 1/2 cups icing (confectioner’s) sugar
- 1/4 cup plain yogurt
- 5 oz (150g) white chocolate, melted
- 1 tablespoon finely grated lime zest
Preparation
Step 1
Ingredients
5 oz (150g) white chocolate, chopped
1 cup granulated sugar
1/2 cup softened butter
2 large eggs
1 1/2 cups all-purpose flour
1 tablespoons baking powder
1 cup plain yogurt
1/3 cup milk
WHITE CHOCOLATE ICING
1 1/2 cups icing (confectioner’s) sugar
1/4 cup plain yogurt
5 oz (150g) white chocolate, melted
1 tablespoon finely grated lime zest
Instructions
For best results, have all your ingredients at room temperature.
Place cup-cake liners in 20 to 22 holes of muffin pans. Preheat oven to 350°F (180°C).
Place chocolate in heatproof bowl. Place bowl over a small saucepan of simmering water, ensuring the bowl doesn’t sit in the water. Heat until chocolate is melted.
Beat sugar and butter in a medium bowl using an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in flour and baking powder. Add yogurt, milk and melted chocolate; stir until combined Fill prepared liners 2/3 full. Bake in oven until skewer inserted in cake comes out clean, about 20 to 25 minutes. Let stand for 10 minutes before turning onto a wire rack to cool completely.
To make the white chocolate icing, all ingredients in a small bowl. Spread each cooled cup cake with icing. Let icing set before storing. Makes 20 to 22.