Place the flour in a bowl along with the baking powder and set aside.
In another large bowl, add the egg whites and sugar, and whisk until fluffy. Then add the sunflower oil, vanilla extract and yogurt, and stir until the mixture is homogenized.
Pour the flour mix in in batches while stirring.
Pour the above mix into 6 cupcake molds lined with butter and flour, and bake in a preheated oven at 175°C/345° F for 18-20 minutes.
Once ready, unmold the cupcakes and let them cool completely.
For the frosting:
Place the butter into the mixer bowl and whisk at high speed until fluffy.
Add the powdered sugar, vanilla extract and heavy cream, and continue stirring until the mixture is homogenized.
Divide the mixture into 2 parts and add the yellow food coloring to one of them.
Pour the 2 colors of frosting into 2 pastry bags.
For the decoration:
Decorate the cupcakes with frosting. Add eyes to the yellow frosted ones, using the white and black sugar paste. Use the pink sugar paste for the hair and small chocolates for the nose.
On the white frosted cupcakes, add ears using white sugar paste, black sugar paste for the whiskers and pink sugar paste for the the nose. Add 2 small chocolates for the eyes.
Serve and keep leftover cupcakes refrigerated.
Notes
Chef’s tip:Allow the cupcakes to cool well before adding the frosting to prevent it from melting.
Celebrity Chef Giorgos Tsoulis specializes in modern Mediterranean cuisine and his recipes are widely appreciated not just in Greece and Cyprus but also around the world.
He has been the executive chef of numerous successful Greek restaurants, while at the same time hosting many popular culinary TV shows in Greece and Cyprus. Giorgos Tsoulis is passionate about educating his fans in more sustainable and healthy cooking and eating while making the most of the flavors of the ingredients.
As sustainable cuisine ambassador for WWF Hellas, he plays a key role in cooking activations that relate to the European #Eat4Change program, as well as the #Farm2Fork program.
