Sunday. My first attempt to make 12 paper cups of fruity cupcakes rather than sticking to the usual safe recipe involving coffee and chocolate. I would say that it’s a successful first attempt! 🙂 Love the fruity flavor and the sour taste of yogurt and strawberry jam combined!

Banana-Yogurt Cupcake Recipe:

• 90 g unsalted butter, softened
• 115 g castor sugar
• 2 eggs
• 155 g self-raising flour
• 90 g plain yogurt
• 2 tsp apple juice
• 2 tsp peach vodka
• 2 ripe bananas; cut into cubes around 1 x 1 cm

Beat with electric mixer, add in the banana cubes after the mixer is off, then divide it evenly into the 12-cupcakes tin, bake for around 20 minutes, 180^oC.

Strawberry Vodka Butter Cream:

• 180 g unsalted butter
• 100 g strawberry jam
• 50 g sugar
• 2 tbsp plain yogurt
• 4 tbsp peach vodka

Beat with electric mixer until it turned into a perfect butter cream. Wait until the cupcakes cool off before spreading the butter cream on top of each.