Low Fat Blueberry Yogurt Cupcake

ES wanted to make some cupcakes to bring to school. After MSLS slept, we did this together.

Ingredients:

250g all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
70g butter, soften at room temperature
zest of 1 orange ( optional )
170g sugar
2 eggs, lightly beaten
245g homemade plain, non-fat yogurt
blueberry jam

Topping:
40g white chocolate
1 teaspoon olive oil

Method:
1.Preheat oven at 355 F.

2.Sift together cake flour, baking powder, baking soda and salt. Set aside.

3.With an electric mixer, beat butter and orange zest for 1 min. Add in sugar and beat on high speed for about 3 mins.

4.Add in eggs gradually, about 1 tablespoon at a time, beat constantly for about 2 mins.

5.On low speed, beat in 1/3 of the flour mixture. On medium-high speed, beat in 1/2 of the yogurt mixture. On low speed, beat in half of the remaining flour mixture. On high speed, beat in the remaining yogurt mixture. On low speed, beat in the rest of the flour mixture.

6.Scrape into prepared cupcake and bake for 35 minutes or until a toothpick inserted into the centre comes out clean.

7. To prepare topping, heat white chocolate and olive oil in microwave for 30 seconds.

8. Spread the white chocolate on top of the cupcake.

Recipe adapted from Happy Home Baking

ES also made her first cupcake for her good friend, who will be leaving to another school.