110g butter, softened, plus extra for greasing
150g caster sugar
3 large (60g) eggs
175g plain flour
1/4 tsp bicarbonate of soda
125ml low-fat natural yoghurt
2 tsp vanilla extract
Dollar Sweets Brights
Store-bought vanilla frosting, to decorate
Assorted mini chocolates and biscuits (pretzels, Oreos etc.) to decorate
Preheat the oven to 180ºC (160ºC fan). Grease a standard 12-hole muffin tin.
In a large bowl, mix the butter and sugar together with an electric beater until pale and creamy.
Add the eggs, one at a time, whisking each one in with a tablespoon of the flour. Carefully fold in the remaining flour using a large metal spoon, then fold in the yoghurt and vanilla extract until well combined.
Divide mixture between muffin tin holes and smooth over so surface is flat. Bake 25-30 mins until lightly golden and centres spring back when gently pressed. Remove from oven and allow to cool in tin for 15 mins before turning out onto a wire rack to cool completely.
To decorate, use a small cookie cutter or apple corer and press into the top of each cupcake, pressing down (but being careful not to cut through the cupcake completely) to remove the centre core. Fill the hole with Dollar Sweets Brights (about 1 tsp per cupcake). Pipe frosting on top to cover the hole then decorate with assorted chocolates and biscuits.