Description
A light and spongy cupcake, perfect for taking on summer picnics.
Ingredients
Scale
- 10 ½ ounces (300 gr) of plums, stoned and chopped
- 2 medium sized eggs
- 3 ½ ounces (100 gr) of butter, softened to room temperature
- 3 ½ ounces (100 gr) of plain yogurt
- 3 ½ ounces (100 gr) of white chocolate
- 3 ½ ounces (100 gr) of sugar
- 10 ½ ounces (300 gr) of flour
- 1 tsp baking powder
- 4 heaped tablespoons of icing sugar
- Juice of ½ lemon
- Water
Instructions
- Preheat the oven to 350 F / 180 C.
- Stone and roughly chop the plums with or without the skins on (I like to leave them in for flecks of colour). Set aside.
- In a double broiler, melt the white chocolate gently and allow to cool slightly.
- In a large bowl, beat the butter with the sugar. Add eggs, one at a time, and beat until the mixture is pale and fluffy. Add the flour and baking powder, mix until just combined, then fold in the yogurt, melted chocolate and chopped plums.
- Place paper cupcake cases inside a muffin tin and fill each case two-thirds of the way with the mixture. Bake in the oven for about 20 minutes or until risen and golden on top. Allow to cool.
- In the meantime, make a light syrupy glaze by mixing together the icing sugar and a squeeze of lemon juice. If it is too thick, add some water, one teaspoon at a time. It should be runny and will cover the tops of the cupcakes with a light, transparent sheen rather than a white icing.
- When the cupcakes have cooled, top with the glaze. They are best eaten on the day, or at most, the day after baking – if they last that long!