I love this recipe makes a good big batch, especially for kids parties. I use frozen raspberries when fresh are either out of season or expensive, which work just as well. Feel free to use other berries too - blueberries or strawberries would be wonderful too. I mix them a little more when I am after a pink cupcake rather than a marbled muffin-like one, like the picture attached, and sprinkle on some decorations. As Kacy says, it is a handy recipe for when you don’t want or have time to ice.
"These are my quick and easy cakes that always go down well when you don't want to ice " – Kacy Grainger.
Pictured: Raspberry and Yoghurt Cupcakes250g Butter
2 cups Greek yoghurt (or sour cream)
4 eggs
2 2/3 plain flour
1 tbsp baking flour
2 cups almond meal (or substitute some or all with desiccated coconut)
1 2/3 cups castor sugar
500g raspberries (fresh or frozen)
Flaked almonds/shredded coconut to top – or sprinkles!
Preheat oven 180°C. Line 24 patty cases into muffin trays, spray with a little oil.
Melt butter and combine with the yoghurt first, then the eggs. (i.e. you want to avoid scrambling the eggs so the yoghurt will cool it down sufficiently first). Whisk constantly as you add the mix.
Combine flour, baking powder, almond meal and sugar in a big bowl.
Pour the yoghurt mix into the dry ingredients, and fold in gently until just combined. Do not over-mix.
Add raspberries and stir gently if you want them marbled, or mix a little more for the raspberry juices to blend and create pink cupcakes.
Spoon mix into patty cases and top with almonds/ shredded coconut/sprinkles.
Bake 25 minutes, testing with a skewer that it comes out clean.
I usually add both trays and swap them around in the oven half way etc.
Makes 24 cupcakes
Pictured: Raspberry and Yoghurt Cupcake Ingredients