Banana-Yogurt Cupcake with Strawberry-Vodka Butter Cream

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, 180oC.

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.

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