Raspberry & peach yogurt cupcakes...

Yes, yet another cupcake - my Husband has a funny way of calling them "a pesonal cakes" ;) You might not be a fan of cupcakes, but it just makes my life, and that of those two little people living with me, so much more delightful, when we can bake something together, and cupcakes are perfect for that! 

I found this recipe (originally for a cake) in Ballymaloe Cookery Course cookbook. I seem to bake/cook a lot from it recently, but it's hardly surprising, as the book is full of information, advise and all the recipes I made up to date are literally foolproof. I wanted to use plain yogurt, but then thought why not make it more "exciting", why not add another flavour. I found delicious raspberry and peach yogurt sitting on my fridge shelf and went for that. Some frozen raspberries (which are always in my freezer - just in case), sprinkled on the top, worked perfectly and gave my little cupcakes a great colour too!

How to make it...
- 1 small carton of yogurt (use the yogurt cartoon as a measure)
- 1 carton caster sugar
- 1 carton sunflower oil
- 3 cartons plain white flour
- 4 eggs
- 2 teaspoons baking powder

Preheat your oven to 180 C. Whisk all the ingredients together, in a food processor or by hand. Pour into a lined and greased cake tin (20 cm round tin) or lined cupcake baking tray. I sprinkled my cupcakes with some frozen raspberries, just before putting them into the oven. Bake the cake for 40-50 minutes, bake the cupcakes for about 20 min, until well risen, golden on top and springy to touch. Cool on a wire rack.


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