Recipe

1. Preheat oven to 180°c/gas mark 4.
2. Using an electric mixer on medium speed, beat the sugar and eggs together until light.
3. Add the yoghurt, milk and melted butter. Mix on a low speed.
4. When mixed, add the flour, baking powder and orange zest until mixed through.
5. Transfer mixture to eight cupcake cases in a suitable baking tray.
6. Bake for 20 -25 minutes.
7. In the meantime make the butter cream icing
8. Beat the butter until soft, add the icing sugar and beat until light and fluffy.
9. Add the vanilla essence and baobab jam.
10. Remove the cupcakes from the oven and allow to cool.
11. Pipe the butter cream on to the cakes.
12. Sprinkle some extra orange zest on the top.