Ingredients

190g Plain Flour

190g Caster Sugar

1 1/2 Tsp Baking Powder

1/8 Tsp Salt

115g “Room Temp” Unsalted Butter

105g Full Fat Plain Yogurt

4 Eggs

2 Tsp Vanilla Extract

Method

Pre-Heat your oven to 180C/160CFan/350F/Gas 4 and line your tin with muffin cases.

Separate your eggs and keep the yolks and and whites in separate bowls. Divide the sugar into 2 bowls.

Clean out your mixing bowl with some lemon juice or vinegar to remove any grease. Then pour in the egg white and begin whipping with the balloon whisk, on low/medium for a minute. Turn it up to medium/high and once you see the egg white has become all foamy, begin adding in the sugar you divided in half earlier (keep the other half for the batter). Only add in the sugar slowly or it will deflate your beautiful (hopefully!!) meringue. Now turn it up to high and it will be done when the balloon whisk fills up with the meringue, and you can tip the bowl upside down, without having to clean the floor!!!Pour this into another bowl, give the mixer bowl a clean and we will begin the batter.

We will be using the reverse method, so add the flour, baking powder, salt, and the other half of the sugar you set aside, into the bowl along with the butter. Using a paddle attachment whip this all together starting on slow (as the flour will cover you!!) and build up. It may go just past the breadcrumb stage and begin merging together!! To this add in the yogurt and vanilla, give it a slight mix and with the mixer on low, then add in the egg yolks in one at a time. When this is all combined it is time to add the meringue.

Fold in the meringue gently this may take a few minutes, once it is all combined spoon the mix into the muffin cases. You need to fill the cases just over 3/4 these don’t rise as much as regular cupcakes. They do slightly deflate a little upon cooling. I left around a cm gap from the top.

Pop them in the oven, for cupcakes I highly recommend NOT using the fan setting, you will get a much more even, and better bake. Mine took 20 mins.

Cool them on a baking rack, once cool you can top them with Vanilla Buttercream