These yummy cupcakes are made with low fat yoghurt, keeping them low in fat but high in flavour. Desiccated coconut and ground almonds add lots of deliciously nutty flavour. Ice them with a plain vanilla icing and sprinkle with desiccated coconut.
- 125g self raising flour
- 30g each ground almonds and desiccated coconut
- 2 eggs
- 150g caster sugar
- 175g low-fat coconut yoghurt
- 90g light margarine
Preheat oven to 180C and line a cupcake tray with 12 cupcake liners.
In a large bowl, beat the margarine and butter together until pale and fluffy. Beat in the eggs one at a time, making sure the first egg is well combined before adding the next.
Sift the flour into the egg mix and stir to combine. Stir in the almonds and desiccated coconut, then fold in yoghurt. Divide between the cupcake liners and bake until golden, risen and tested done with a sharp knife, around 25 minutes.