Do not hesitate to distribute the work to your little ones. What’s more joy for them than “fun food”?
Note that most of the cupcakes are suitable for babies 2 plus because of a possible egg yolk intolerance and presence of baking powder.
Total Time: 1 hour
200g of quality plain yoghurt
1 teaspoon of quality vanilla extract
2 tablespoons of icing sugar, sifted
A splash of lemon juice
50ml of olive oil
1 whole free range egg
130g of plain yoghurt
A splash of milk
130g of plain flour, sifted
1 teaspoon of baking powder, sifted
Pinch of sea salt
1 teaspoon of ground cinnamon
90g of caster superfine sugar
165g of peaches (fresh, frozen, if canned rinse them before using), finely chopped
6 small apricots, washed, peeled and halved
Coconut flakes to finish (optional)
The Yoghurt Frosting
In a small mixing bowl, place yogurt with vanilla extract. Add sugar and whisk well until it becomes a smooth texture. Refrigerate until the cupcakes are ready.
Preheat the oven to 180 degrees.
In a large mixing bowl place oil, yoghurt, egg and milk. Whisk until becomes homogenous fluffy texture.
In another small mixing bowl place flour with baking powder, pinch of salt, cinnamon and sugar. Mix with a spatula.
Add the flour mix into the egg mix (half at a time) and whisk until it becomes smooth.
Gently stir in the peaches by using a spatula. Place 2 tablespoons of the mix into the lightly greased cupcake forms, up to 2/3 of their volume.
Bake in the oven for about 30 minutes until they are golden and wooden stick comes clean from the middle. Let the cupcakes cool down entirely.
For the decoration, use a simple butter knife. Put a good layer of frosting on top of each cupcake. Halved apricot in the middle to create a resemblance of the egg yolk. You can sprinkle them with coconut flakes. Store them in a fridge. Yummy!
Makes 12 serves.