Victoria Sponge Heart Cupcake

When you want to make healthy changes, you don’t always want to cut out the things you love. ❤︎



200g self-raising flour
2 tsp baking powder
140g golden caster sugar
2 large eggs
175g Total Greek Yogurt
2-3 drops vanilla extract
25g unsalted butter, melted
1tbsp semi-skimmed milk
2 tbsp rapeseed oil
5 tbsp Streamline Strawberry Jam
Fresh strawberries to decorate


What to do:

Preheat the oven to 170°C/gas mark 3. Line a cupcake tin with cupcake papers and set aside,In a large bowl, mix the butter and sugar together until light and creamy. Sift in the flour and baking powder, then add the eggs one at a time. Mix the ingredients together until they form a smooth batter – take care not to overmix. Spoon the batter up to into the cupcake paper.

Bake the cupcakes at 170°C for 10-15 minutes, until lightly brown and they spring back if you lightly press them with your finger, Remove the cupcakes from the oven and leave to cool. Meanwhile, prepare the creme. Mix together the yogurt, till its firm. Once Cupcakes are cooled down, spoon the yogurt and jam onto the cupcake and finish with icing sugar.

Enjoy x

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