Ingredients:
Cupcakes:
125 ml butter, melted
250 ml white sugar
120 g LANCEWOOD® Double Cream Plain Yoghurt
120 ml milk
3 egg(s)
whites only
10 ml vanilla essence
210 g cake flour
7.5 ml baking powder
2.5 ml baking soda
5 ml salt
Surprise filling:
1 Lindt chocolate ball
per cupcake
caramel treat
Vanilla frosting:
230 g butter, at room temperature
480 g icing sugar
10 ml vanilla essence
Easter egg(s) for decoration
