3 whole large eggs
1 egg white
¼ cup oil
¼ cup vanilla yogurt
Preheat oven to 350 degrees.
Grease or line cupcake tins.
Blend all the ingredients together in stand mixer or with a hand mixer on low for about 1-2 minutes. Then on medium speed for another 2-3 minutes.
Scoop into cupcake tins and place in oven. Bake for about 18-22 minutes. Toothpick should come out clean when they are ready.
Remove from oven and cool on a wire rack.
Frost with recipe below. Let set and serve.
3-3 ½ cups powdered sugar
⅓ cup butter, softened
1 teaspoon vanilla
2-3 tablespoons cold milk
food colouring if desired
Mix 3 cups powdered sugar and butter until blended.
Add the vanilla and 2 tablespoons of milk. Mix well. If too thick add another tablespoon of milk. If too runny add a little more powdered sugar. If desired add food colouring for some fun.
You can frost cupcakes with a knife or use a pastry bag with a tip. I like to set them in the fridge to firm up the frosting a little bit before serving.
The chocolate icing I just had some pre-mixed stuff I used. I had already done so much cooking the last couple of days that when Kiana said she wanted chocolate I recoiled at the thought of having to melt chocolate and do a more complicated icing. So I admit to cheating on the chocolate frosting.
Also a quick note. I suck at icing in a big way. I do not have proper tips which makes it hard to do a good job. I am planning on ordering some and having a practice session one weekend. I could use the practice. Luckily a bad icing job does not affect taste. (thank goodness)
Photos missing due to a G+ incident, will be restored soon.
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