Ingredients
1 cup plain flour
(200g)
1 tsp baking powder
⅔ cup caster sugar
(160g)
1 tsp vanilla extract
1 cup natural yoghurt
2 eggs
160g butter
melted
½ cup frozen raspberries
⅔ cup frozen raspberries
plus extra to serve
100g butter
softened
2 cups icing sugar
sifted (300g)
Equipment
- 1 large bowl
- 1 whisk
- 1 12-hole muffin tin
- 1 cupcake liners
- 1 sieve
Instructions
- Preheat oven to 190°C (170°C fan-forced). Line a 12-hole muffin tin with cupcake liners.
- In a large bowl, combine flour, baking powder and sugar. Add vanilla, yoghurt, eggs and melted butter and whisk until smooth. Stir through raspberries.
- Fill each liner 2/3 full with batter. Bake for 25 minutes.
- For icing, press raspberries through a sieve to remove seeds. Beat together with butter and icing sugar until smooth.
- Once cakes are cool, spread a thick layer of icing on the top and decorate with whole raspberries.
Notes
Tip
Frozen raspberries are best for this recipe.
Tip
You could use blueberries in the cakes if you prefer but you will need raspberries in the icing to create the rich pink colour.
Tip
Make tiny cakes by using a mini-muffin tin.
