When I was invited to try Arla Skyr yoghurt, one of my first thoughts was, “What could I bake with this?”. I’ve noticed recommendations for replacing some of the fat (or buttermilk) in recipes with yoghurt, giving a light, moist bake. Great. I decided to try it in some cupcakes.
The second challenge was of the Ready, Steady, Cook variety. A friend brought over a bag of ingredients for me to use that included sweet potatoes, beetroot, oranges and both Earl and Lady Grey tea. After the success of the Earl Grey cupcakes (according to my boyfriend, my best bake yet), I opted to have a go at a Lady Grey version.
Instead of following any particular recipe, I cobbled together ideas from a few so I’ve put the full instructions at the bottom here. As Lady Grey is already more orangey than her hubby, I didn’t want to go down the marmalade route again. I chose instead to use some lemon zest for a bit of zing, as well as trying rosewater to flavour the yoghurt-based icing.
And so the Lady Rose cupcake was born. Yes, as you will recall, I recently watched the whole of Downton Abbey. Inspired.
- No creaming butter and sugar, hooray! This was all straightforward – just mixing ingredients together really.
- I didn’t use all the butter I melted as it looked like I had enough, but perhaps they would have been even lighter with it.
- Measuring everything out was definitely the most time-consuming part of the whole process.
- The cakes themselves were a good texture. Yoghurt definitely does make them light and moist. I think that Earl Grey is perhaps a better flavour to use than Lady Grey, but that’s just personal preference.
- The rose icing looked delightfully pink and was a good flavour combination with the citrus. I did have a bit of trouble with the consistency though, as you can see! I think that putting it in the fridge for a while before using would help with that.
- Baking lessons learnt:
- Put a mat under the rack when you’re icing – much easier to wash afterwards than the whole work surface.
- Physical progress:
- Again, this was fine – splitting the baking and icing between two days is good for stamina and also making sure the cakes are cool enough!
- For the cakes:
- 3 bags of Lady Grey tea
- 3 tbsp hot water (just boiled)
- 1 tbsp milk
- 150ml natural yoghurt (I used Arla Skyr)
- 3 eggs
- 1 tsp vanilla extract
- 140g self-raising flour
- 175g caster sugar
- 100g ground almonds
- 1 tsp baking powder
- Pinch of salt
- 1 lemon, zest grated
- 100g dark chocolate chips
- 150g unsalted butter (melted)
- For the icing:
- 100g icing sugar
- 3 tbsp natural yoghurt (I used Arla Skyr)
- 1/2 tsp rosewater essence
- A few drops pink food colouring (optional)
- 1 lemon, zested, for decoration (optional)
- Preheat oven to 180 C / gas mark 5. Line a 12 hole muffin tin with paper cases (double line if they are thin).
- Empty the tea from the teabags into a cup and add the freshly-boiled water and milk. Leave to infuse.
- Beat together the yoghurt, eggs and vanilla. Sift the flour into a mixing bowl and add the sugar, ground almonds, baking powder and salt. Stir together. Add the lemon zest and chocolate chips.
- Mix the wet ingredients into the dry, along with the melted butter. Stir quickly and then divide between the cases.
- Bake for about 20 minutes, until risen and golden brown. Cool in the tin for a couple of minutes, then leave to cool completely on a rack.
- For the icing: mix the yoghurt, icing sugar, rosewater and pink colouring together in a bowl. Chill in the fridge to thicken before using. Add a twist of lemon zest and some edible decorations for a final flourish.
This bake, I have been mostly listening to:
As you can hear, Melanie has a country pop sound similar to Taylor Swift. Swifty is now a not-so-guilty pleasure of mine, and I took to Melanie’s track in the same way. The sentiment has nothing to do with my life – I just like the track!
You can get Melanie’s EP here.
Caroline Crimson x