May 12, 2014

Raspberry & peach yogurt cupcakes...

Yes, yet another cupcakes :) It just makes my life, and that of those two little people living with me, so much easier. I found that recipe (originally for a cake) in Ballymaloe Cookery Course cookbook. I seem to do 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". 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!

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.


You may also like:

Hot chocolate cupcakes

Earl Grey tea cupcakes

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Pozdrawiam, Anula.