Raspberry and Chocolate Yoghurt Cup Cakes
Easy
Prep 15 min Cook 25 - 30 min
If you have ever had a large tub of flavoured yoghurt and wondered what else you can do with it besides, topping your muesli, dolloping it into a smoothie, or adding it to your fruit salad. Try these Raspberry and Chocolate Yoghurt Cup Cakes. Sooooo deliciously moist, you will have a hard time just stopping at one. They are the perfect cupcake to take to a party, for kids lunches or if you just need a good cupcake base recipe, this is the one. I added chocolate chips and frozen raspberries but you can get creative with your own combinations.
Ingredients
- 6 eggs
- 1 cup yoghurt ( any flavour or plain will work) ( I used Maleny Dairies strawberry yoghurt)
- 2 tblsp double or thick cream ( I love using local Maleny Dairies)
- 1 cup coconut/sunflower or your desired oil
- 1 cup sugar or 1/2 cup of sugar substitute
- 2 cups frozen raspberries + fresh for garnish
- 100g dark 80% chocolate chopped + extra for garnish
- 2 tbs freeze dried raspberry dust ( Luva Berry has the best local freeze dried strawberries, raspberries and blueberries) available on line
Frosting
- 250g cream cheese
- 1/4 cup yoghurt extra
- zest of 1 lime
- 4 tbs sugar or 3 tbs sugar substitute
Recipe Steps
Preheat the oven to 180c.
-
- Whisk together all of the wet ingredients and combine the flour with the baking powder and the strawberry dust. Add in the choclate chunks and the raspberries and fold in the wet ingredients until just combined.
- Spoon the batter into paper patti papers or greased muffin tins filling them 3/4 the way up the tin. If you are making a full cake, line and grease 2 x 20cm spring form cake tins.
- Bake the smaller Patti cakes for 20 – 25 minutes until golden brown and a skewer comes out clean from the centre of the cake.
- For the larger cake you will need about 40 – 50 minutes. The cake will be done when the skewer comes out clean and the top springs back when lightly touched.
- Allow the cakes to cool completely before icing and removing from the tin ( for the larger cake)
- For the icing, combine the cream cheese with the sugar and lime zest and pipe onto cooled cakes, top with the extra chocolate, fresh raspberries or your favourite garnish, and enjoy.
- The uniced cakes will keep in the fridge for up to two weeks, in an airtight container for up to a week and frozen for 3 months.