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Frozen Yoghurt Cupcakes

I should really not even be blogging about this – as I often think I am a genius cook and that my very healthy mind and creative soul can find two tried and tested recipes for frozen yoghurt cupcakes (here and here both being delicious) and combining them into I don’t really know what to call it. Probably a Lindi-recipe.

So I saw two recipes – both related to some fro-yo.  Thinking, well I can do this much better and it should be delicious! OK it isn’t that bad except that I made it the evening before we had a dinner party and my husband suggests that I make something else (swearing in my mind right at that moment) – but to be fair he has a real sweet tooth and has never been THAT fond of plain yoghurt, which is the key ingredient here.

Frozen Yoghurt Cupcakes

In any case – I liked it.  I decided to add some chocolate to the frozen yoghurt cupcakes I will be serving to guests so it will be sweeter. So here goes – and really you don’t have to make it, I just felt like this was a story to share 😉

 

Frozen Yoghurt Cupcakes

So mine looked like these images, and if you are daring and this sounds like your kind of recipe..give it a go!! We would love to hear what you thought about it or what you changed!  Let me know 🙂

(p.s. it turned out great and even my husband finished his portion)

xx

Print Me!!
Frozen Yoghurt Cupcakes
Cuisine Burst Cuisine
Prep Time 20 minutes
Servings
cupcakes
Ingredients
  • 3/4 Tub Double Cream yoghurt
  • 3 Banana's
  • 2 teaspoons Cinnamon
  • Squirt Honey
  • 1 Packet Coconut cookies
  • Butter
  • 1 Slab Chocolate
  • 250 ml cream
Cuisine Burst Cuisine
Prep Time 20 minutes
Servings
cupcakes
Ingredients
  • 3/4 Tub Double Cream yoghurt
  • 3 Banana's
  • 2 teaspoons Cinnamon
  • Squirt Honey
  • 1 Packet Coconut cookies
  • Butter
  • 1 Slab Chocolate
  • 250 ml cream
Instructions
  1. Crush a packet of cookies and mix the butter well into the crumbs. I used a big muffin tin to make these shapes but you can use small ones as well.
  2. Evenly spread the cookie mixture in all 6 holes and press thoroughly so that it forms a solid base. Pop this into the freezer to set.
  3. Now mix the Yoghurt, bananas, cinnamon and honey in a bowl and let it cool down in the fridge for about an hour.
  4. Take out the muffin tin from the freezer and evenly spread the yoghurt mix between all 6 holes. Pop it back in the freezer and leave overnight.
  5. That's the end of that recipe but I decided to fix it a little.
  6. To remove the cupcakes from the pan keep the pan over hot water and let the steam heat the bottom of the pan. The cupcakes then easily slip out if you press a flat knife in at the side.
  7. Flip these over so that the cookie side is still at the bottom and place them on a plate. Return these to the freezer.
  8. Melt the chocolate bar and add the cream to make a ganache. Pour this over the cupcakes and freeze them again until you are ready to serve.
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