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These America-inspired cupcakes are light, fluffy and full of healthy autumnal fruit.
Vanilla yogurt icing: The icing for these gorgeous cupcakes is made by simply straining a 500g pot of vanilla yogurt tillit’s thick like cream cheese. To strain, tip the yogurt into the centre of a clean muslin or tea towel. Bring the sides of the tea towel together, pulling it up like a draw string handbag cradling the cheese. Tie it with string. Tie the string to something so the parcel hangs over a bowl, allowing the liquid to drip out, thickening the yogurt. Straining it overnight is ideal but 2-3 hours will do the trick. If you don’t have time to do this, just mix 300g of our ewe’s milk cheese with 200g vanilla yogurt and 2 tbsp sieved icing sugar.