• Preheat oven to 180°C / 160°C fan / 350°F / gas 4. Line a muffin tray with cupcake cases.

Cupcakes

• In a large mixing bowl, sift the flour, sugar, salt, baking soda and powder.
• Melt the butter over a low heat or in a microwave, then add it to another mixing bowl with the milk, yoghurt, vanilla and egg whites. (Make sure the wet ingredients are warm but not hot when adding the egg whites.) Whisk together the wet ingredients until combined.
• Add the wet ingredients to the dry ingredients and mix until combined, but be careful to not over mix the batter.
• Distribute the batter evenly into the cupcake cases, filling each case until about 2/3 full. I use a large cookie scoop. (It’s about 3 tablespoons of batter per cupcake.)
• Baking: Place the cupcakes in the middle of the oven and bake for about 18-20 minutes or until the centers are springy to the touch and a toothpick comes out clean.
• Rest the cupcakes for just 2 minutes in the muffin tray to allow them to cool slightly, then remove them and place them on a wire rack to cool completely.
• Cool completely before icing with the frosting of your choice (see blog post for ideas), fresh berries or jam and cream.

Decorating cupcakes

• Using a pastry bag: Starting on the outside edge of the cupcake, pipe the frosting in a swirl drawing towards the centre as you pipe around. Lift the tip up slightly as you finish the centre.
• Using a knife or offset spatula: Place 2 tablespoons of frosting on top of the cupcake. Use the back of a spoon, a non-serrated butter knife, or a small offset spatula to spread it to the edge. Use your spoon or knife to create a swoop by making a spiral pattern from the outside edge to the centre of the cupcake.