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Ingredients
  • subheading: For the cupcakes:
  • 1 ⅓ cups ( 170g) all-purpose flour
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • ½ cup ( 120g) butter, melted and cooled
  • 1 cup ( 200g) sugar
  • ¼ cup ( 65g) greek yogurt
  • ¾ cup (180ml) milk
  • 1 large egg
  • 1 tsp. vanilla extract
  • subheading: For the puree & syrup:
  • 5 prickly pears
  • 2 tbsp. sugar
  • subheading: For the buttercream:
  • ¾ cup ( 170g) butter, room temperature
  • pinch of salt
  • ½ tsp. vanilla extract
  • 2 cups ( 250g) confectioner’s sugar
  • 5 tbsp. prickly pear puree
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