with MARIGOLD PowerBeans Reduced Sugar Fresh Soya Milk
Yuzu White Chocolate Cupcake
Made With MARIGOLD
PEEL FRESH Select YUZU
Ingredients
190g plain flour
1.5 tsp baking powder
1/2 tsp salt
220g white chocolate chips
113g unsalted butter
120ml MARIGOLD PEEL FRESH Select Yuzu
80ml MARIGOLD 100% Fresh Milk
50g granulated sugar
4 large eggs
150ml MARIGOLD Low Fat Natural Yoghurt
Method
1
Preheat oven to 175°C. Line 12 cupcakes with paper liners.
2
Combine flour, baking powder and salt in a medium bowl. Stir to combine.
3
Create a double boiler by setting a bowl above a pot of simmering water. Add white chocolate, butter, MARIGOLD PEEL FRESH Yuzu and MARIGOLD Milk into the bowl. Cook until all ingredients are melted. Remove and add in granulated sugar and whisk until sugar is incorporated.
4
Add eggs, one at a time.
5
Gradually add in the dry ingredients to combine.
6
Fill the cupcake liners with batter until almost full. Bake for 20 minutes.
7
Transfer to cooling rack to cool completely. Pipe in MARIGOLD Yoghurt on cupcakes.
8
Garnish with strawberries to serve.
Credits
Wendy (happyonionbakes)
Watch The Tutorial
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