Seville orange cupcakes with yogurt frosting

Name: Seville orange cupcakes with yogurt frosting
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 90 g plain flour; 90 g white spelt flour, alternatively, just use a total of 180g of plain flour; ½ tsp fine salt; 1½ tsp baking powder; 125 g unsalted butter, softened; 175 g golden caster sugar; 2 British Blacktail Free Range Eggs; 100 ml whole milk; 1 Cooks' Ingredients Marmalade Orange, zest and juice

Fluffy cupcakes and light yogurt-based icing, both infused with the juice and zest of the slightly bitter Seville Marmalade oranges, make for a beautiful sweet treat.

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Serves12
CourseCake
Prepare20 mins
Cook20 mins
Total time40 mins
Pluscooling

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90g plain flour
90g white spelt flour, alternatively, just use a total of 180g of plain flour
½ tsp fine salt 
1½ tsp baking powder
125g unsalted butter, softened
175g golden caster sugar
2 British Blacktail Free Range Eggs
100ml whole milk
1 Cooks' Ingredients Marmalade Orange, zest and juice

Yogurt Frosting

500g Greek natural strained yogurt
5 tbsp icing sugar
1 Cooks' Ingredients Marmalade Orange, zest

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.
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.)
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.
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.