Granola is a great source of dietary fibre, making this cake the perfect LOLA’s breakfast snack. The cupcakes should be made with the best crunchy, nutty granola you can find. They are topped with yogurt frosting for a lovely fresh finish.
muffin pan lined with 12 muffin cases
Makes 12
Preheat the oven to 180˚C/350˚F/ Gas 4.
Put the butter and sugar in a mixing bowl and cream with an electric hand mixer. Stop occasionally to scrape down the side of the bowl with a rubber spatula. Add the beaten egg and beat until the mixture is light and fluffy.
Add the vanilla extract and yogurt. Beat on low speed until smooth, stopping once to scrape down the side of the bowl.
In a separate bowl, sift together the flour, bicarbonate of/baking soda and baking powder. Stir in the granola.
Add the dry ingredients to the egg mixture and stir until well mixed.
Divide the mixture between the muffin cases. Bake in the preheated oven for 18–20 minutes or until well risen and a skewer inserted in the middle comes out clean. Remove from the oven and let cool completely on a wire rack before decorating.
While the cupcakes are cooling down, make the cream cheese frosting.
Put the Greek yogurt in a bowl and stir in the vanilla. Add one quarter of the icing/confectioners’ sugar and stir until well combined. Repeat until all the sugar has been used up and you have a soft frosting.
Refrigerate for at least 45 minutes, or until firm enough to pipe.
Spread the frosting over the cold cupcakes using a spatula. Coat the cupcakes with granola, pressing it gently to the frosting to make it stick.