Serves / Makes

Cooking Time:

< 30 min

Cooking Style:



125 ml butter, melted
250 ml white sugar
120 g LANCEWOOD® Double Cream Plain Yoghurt
120 ml milk
3 egg whites
10 ml vanilla essence
210 g cake flour
7.5 ml baking powder
2.5 ml baking soda
5 ml salt

Surprise filling:
Lindt chocolate ball
Caramel treat

Vanilla frosting:
230 g butter, room temperature
4 cups icing sugar
10 ml vanilla essence
Easter eggs for decoration


Preheat the oven to 180°C and line a muffin pan with paper cupcake holders.

Using a large mixing bowl, add the butter and sugar and whisk until well combined.

Add the yoghurt, milk, egg whites and vanilla essence and whisk together.

Add the cake flour, baking powder, baking soda and salt and mix through.

Fill the lined muffin pan and bake for 20 – 25 minutes until a skewer inserted comes out clean. Allow to cool slightly.

Surprise filling:
Scoop out the centre of each cupcake with a teaspoon. Fill with a Lindt ball or a teaspoon of caramel.

Vanilla frosting:
Add the butter to a mixing bowl and beat with an electric mixer for 2 minutes.

Add the icing sugar one cup at a time and beat through. Add the vanilla essence and beat for 1 minute. Pipe onto the cooled and filled cupcakes.

Decorate with Easter eggs and enjoy!

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Double Cream Plain Yoghurt

Double Cream Plain Yoghurt