Seville orange cupcakes with yogurt frosting

1. Preheat the oven to 180˚C, gas mark 4. Line a 12-hole cupcake tin with muffin cases. For the frosting, place the yogurt in a fine sieve set over a bowl, and leave in the fridge to drain off any excess liquid.

2. Meanwhile, for the cakes, combine the flours, salt and baking powder in a bowl. In a separate bowl, use electric beaters to cream together the butter and sugar until light and fluffy, about 3 minutes. One at a time, beat in the eggs, then the milk, then the orange zest and juice. (The mixture might look split but it will come back together when the flour is added.)

3. Beat in the dry ingredients until just combined, then divide the mixture between the cases. Bake for 20 minutes until golden. Remove from the tin and leave to cool on a wire rack.

4. To finish the frosting, tip the drained yogurt into a mixing bowl then beat in the icing sugar and ½ the orange zest with a wooden spoon. Spoon or pipe over the cakes, then grate the remaining orange zest over the top to serve. 

Cook’s tip
The yogurt makes a lighter frosting than buttercream, and straining it briefly helps to thicken it.