Healthy Quark Vanilla Cupcakes

Serves: 12

You will need

For the cakes:
175g caster sugar
175g self raising flour
50g plain flour
1 teaspoon baking powder
250g tub of The Lake District Dairy Co. Vanilla Quark
75ml vegetable oil
2 large free range eggs

For the icing:
75g soft butter
350g icing sugar
1 teaspoon vanilla extract

You will also need:
Sprinkles to decorate
Large paper muffin cases


1. Pre-heat the oven to 180ºC/Fan 160ºC/Gas Mark 4. Line a deep muffin tray with paper cases. Sift the caster sugar, flours and baking powder into a large bowl. Reserve 2 tablespoons of the vanilla Quark for the icing and place the remainder in a jug. Add the oil and eggs to the jug and beat together with a fork, then tip into the dry ingredients.

2. Use an electric whisk to beat the ingredients together until smooth and fluffy – approximately 1 minute. Divide the mixture evenly between the paper cases, then bake in the middle of the oven for 20-25 minutes or until risen and firm to the touch. When lightly touched in the centre the cake should bounce back. Transfer to a wire rack and leave to cool.

3. Sift the icing sugar into a large bowl, add the butter, the remainder of Quark and the vanilla essence. Use a wooden spoon to mix the ingredients together until the icing sugar has been absorbed. Then use the electric whisk to beat for 30 seconds until smooth and fluffy.

4. Spoon the icing into a piping bag fitted with a large star nozzle. Pipe the icing in swirls on top of the cupcakes and finish with sprinkles of your choice.

Recipe courtesy of 

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