Makes 16 cup cakes


  • 2 cups (500 ml) flour, sifted
  • 1 Tsp (15 ml) bicarbonate of soda
  • a pinch of salt
  • ½ cup (125 ml) unsalted butter, softened
  • 1 cup (250 ml) sugar
  • 2 large eggs
  • 1 tsp (5 ml) vanilla essence
  • 1 cup (250 ml) NutriDay Smooth Vanilla Yoghurt


  1. Preheat the oven to 180 °C . Place paper liners in a cup cake pan.
  2. Sift together the flour, bicarbonate of soda and salt, and set aside.
  3. Cream the butter and sugar together in an electric mixer until very light and fluffy – about 5 minutes.
  4. Add the eggs and vanilla essence, and beat well to blend.
  5. Add the sifted flour mixture, a third at a time, alternating with the yogurt.  Take care not to overbeat.
  6. Divide the batter between the prepared pans, and bake the cup cakes at 180 °C for about 20 minutes,  or until a toothpick inserted into the centre comes out clean.
  7. When the cup cakes are completely cool, top them with an icing of your choice.