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Ingredients
150ml pot natural yogurt
3 egg, beaten
1 tsp vanilla extract
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175g golden caster sugar
140g self-raising flour
1 tsp baking powder
100g ground almond
175g unsalted butter, melted
100g white chocolate
140g unsalted butter
140g icing sugar
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Method
Line a 12-hole muffin tin with paper cases and heat oven to 190C/fan 170C/gas 5.
In a jug, mix the yogurt, eggs and vanilla extract. Put the dry ingredients, plus a pinch of salt, into a large bowl and make a well in the middle.
Add the yogurty mix and melted butter, and quickly fold in with a spatula or metal spoon don’t overwork it.
Spoon into the cases (they will be quite full) and bake for 18-20 mins or until golden, risen and springy to the touch.
Cool for a few mins, then lift the cakes onto a wire rack to cool completely. Keep in an airtight container for up to 3 days or freeze as soon as possible.
White chocolate frosting: Melt the chocolate in the microwave on High for 1½ mins, stirring halfway. Leave to cool.
Beat the butter and icing sugar in a large bowl until creamy. Beat in the chocolate. Cover and chill for up to one month.