Battenberg cupcakes

Method

• step 1

  Heat the oven to 180C/160C fan/gas 4 and line a 12-hole cupcake or muffin tin with paper cases. Beat the butter and sugar together in a large bowl using an electric whisk until pale and fluffy. Add the eggs, one at a time, beating well after each addition. (Add a little flour if the mixture starts to curdle.) Beat in the almond extract and yogurt, then fold in the flour and almonds.

• step 2

  Divide the batter between two bowls. Colour one bowl with a couple of drops of pink food colouring and the other with yellow. Drop alternating spoonfuls of the batters into the paper cases, continuing until you’ve used up all the batter. Bake for 25-27 mins until the cupcakes are risen and a skewer inserted into the centre comes out clean. Cool completely in the tin.

• step 3

  For the buttercream, beat the butter using an electric whisk until very pale and fluffy. Beat in the icing sugar and milk until combined and smooth.

• step 4

  Spoon a quarter of the buttercream into a piping bag fitted with a small round nozzle, and set aside. Divide the remaining buttercream between two bowls. Colour one bowl with a couple of drops of yellow food colouring and the other with pink. Spoon or pipe four blobs of the buttercream on top of each cupcake, alternating the colours in a classic battenberg chequered pattern. For a smooth finish, invert the frosted cupcakes onto a baking tray lined with baking parchment, then freeze for 10 mins before carefully peeling the cupcakes off the tray. Pipe a cross on top of the cupcakes using the plain buttercream to separate the colours. Will keep in an airtight container at room temperature for up to three days.