Soft Vanilla Yogurt Cakes with Orange Cream Filling

Preheat the oven to 180°C (350°F) and grease a muffin tin or line it with cupcake liners.

In a mixing bowl, whisk the egg and sugar until light and fluffy.

Add the vanilla yogurt and milk, mixing until smooth.

In a separate bowl, combine the flour and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Gently fold in the melted butter, ensuring it is evenly mixed into the batter.

Spoon the batter into the muffin tin, filling each cup about halfway.

Bake for 15–18 minutes or until a toothpick inserted comes out clean.

Let the cakes cool completely on a wire rack before filling with the orange cream.

Serving and Storage Tips