Dark Chocolate Cupcakes with Mixed Berry Yoghurt Swiss Meringue Buttercream

Along with the truth about Santa, the Easter Bunny and the Tooth Fairy,  I know that it's only a  matter of time before my children figure out that frozen yoghurt isn't really ice-cream.
Those revelations will herald a time when bribery and threats are no longer quite as effective on their naive minds. Sigh! ;o)

But in the meantime fro-yo continues to hold sufficient sway as a reward and treat, and doesn't have too much mom-guilt attached to it. Pity about all those topping though!

Anyways ... I give you this insight into my impeachable parenting ploys,  because this icing reminds me of frozen yogurt:
Subtle flavours, not too sweet, a hint of dairy, and silky smooth. It's flavouring comes from the addition of Woolworths double cream Ayrshire mixed berry trifle yoghurt.
Yum!

Dark Chocolate Cupcakes 
Recipe by Tea, Cake and Create

Preheat the oven to 180'C
Prepare 2x 12hole muffin trays with cupcake cases.

2 cups cake flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt 
3/4 cup vegetable oil
1 cup buttermilk
2 eggs, lightly beaten
1 cup boiling water 
1tsp Vanilla extract

Sift together all the dry ingredients. Whisk to combine.  
Make a well in the centre, and pour in the eggs, buttermilk, oil and vanilla. 
Mix well. 
Add the boiling water. Mix until combined.  

Pour into the prepared cupcake cases - do not fill more than halfway! 
Bake at 180'C for approx 20min, or until a skewer inserted comes out with a few moist crumbs clinging to it. 
Remove cupcakes from muffin trays to cool. 

Ice when completely cool. 

Mixed Berry Yoghurt Swiss Meringue Buttercream 
Recipe by Tea, Cake and Create

5 egg whites 
200g white sugar
1tsp vanilla extract
250g butter at room temp, cut into cubes. 
150g mixed berry double cream yoghurt 
1-2 drops Electric Purple gel colour
(This recipe produces enough to ice half the cupcakes with large swirls. Double all the ingredients for a full quantity of icing.)

Put the egg whites and sugar into a mixing bowl, and place that over a suitable saucepan of simmering water. 
(The bottom of the mixing bowl must not be in contact with the water, and the water should not be boiling.)

Whisk constantly, until the sugar granules have dissolved and the mixture is hot to touch. 

Move off the stove, and to the mixer.
Using the whisk attachment, whip until it forms a thick and glossy meringue.

When the mixing bowl feels neutral to touch, change over to the paddle attachment, and add the butter one cube at a time, beating on low-medium speed.
It may curdle, but just keep whipping until it reaches a satiny smooth consistency and holds its shape. Add the vanilla extract and yoghurt; beat well to incorporate. 

Pipe onto cooled cupcakes.

Ed's note (that's me!) I've also made these with the addition of a mixed berry preserve secret centre. Double yum! 

Sweet treats and happy baking!

xxM