Yoghurty cupcakes

Preparation method

1. Preheat the oven to 180C/350F/Gas 4.

2. For the cupcakes, beat the butter and sugar together in a bowl until pale and fluffy.

3. Add the eggs, yoghurt, vanilla seeds and food colouring and mix well.

4. Sift the flour, bicarbonate of soda, baking powder and cocoa powder together in a bowl, then add to the cake batter and fold gently to combine.

5. Divide the cake batter among 12 small cupcake cases set in a cupcake tray (rather than large muffin ones) and bake for 10-15 minutes, or until risen and cooked through. Remove from the oven and place onto a wire rack to cool.

6. For the topping, whisk the butter, cream cheese and vanilla together in a separate bowl, until smooth.

7. Gradually add the icing sugar, stirring well to combine and avoid any lumps from forming.

8. Spoon the topping into a piping bag and pipe a neat swirl of icing onto the top of each cupcake.

   Technique: Using piping bags

9. Top each cake with a crystallised rose petal.

Less than 30 mins preparation time

10 to 30 mins cooking time

Makes 24