Monday, 31 August 2015

Raspberry Yoghurt Cupcakes

Ingredients (makes 10 cupcakes)
135g plain flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
A pinch of salt
55g unsalted butter, softened
100g castor sugar
1/2 teaspoon vanilla extract
2 large eggs
125g plain greek yoghurt (or sourcream if you like)

90g fresh raspberries
a small handful of white chocolate chips (optional)
icing sugar for dusting

1. Preheat oven to 200 degree celsius.  

2. Mix dry ingredients - flour, baking powder, baking soda, and salt in a bowl and set aside.

3. In a mixing bowl, beat butter and sugar with a balloon whisk for couple of minutes until pale and fluffy.

4. Add vanilla extract and eggs and beat well to combine. Add greek yoghurt and beat well to combine.

5. Sift in flour mixture in 3 batches into wet mixture, mix until just combined. 
6. Spoon batter into 10 muffin/cupcake liners about 2/3 filled. 

7. Scatter raspberries and white chocolate chips over the top. Do not press the raspberries down into the batter. They will sink slightly while baking.
8. Bake for about 20-25 minutes until cupcake is golden brown and a skewer comes out clean. Cool on a rack.
9. Dust with icing sugar before serving if you like.

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