This is a slight variation on a recipe which Jennifer from Coffee & Camera in Hand posted a few days ago. These cupcakes are made with yoghurt (or yogurt, or yoghourt, depending on where you’re from), and have an unusual texture, almost more bread-like than cake-like. I like them because they are summery and they are not overly sweet so you don’t feel too naughty eating a couple.
WHAT YOU NEED:
– 1 1/2 cups self-raising flour, sieved (if you don’t have SR flour, use plain white flour and add 3 teaspoons of baking powder)
– 1/3 cup castor/superfine sugar
– 1 cup lemon yoghurt (the original recipe uses vanilla yoghurt but I fancied lemon instead)
– 80g butter, melted
– 1 large egg, beaten
– 1/2 cup berries. The original recipe uses raspberries, I had some frozen mixed fruit which described itself as “Black forest fruit” and contained blackberries, blackcurrants, cherries and grapes. So I used a good heaped half cup of that:
Next time I make these, I’m going to increase the fruit quantity.
– Icing sugar to dust.
WHAT YOU DO:
1. If you’re using frozen berries then spread them out to thaw at room temperature, they only needs about 15/20 mins to become usable.
2. Preheat oven to 190C/370F.
3. Mix dry ingredients.
4. Add wet ingredients, folding together.
5. Chop berries into small pieces and fold into the mixture, I included all the juice that came out of them too.
6. Spoon into cupcake cases
7. Cool then sprinkle with icing sugar.
These are best eaten fresh, I don’t think they would keep very long.