Raspberry Yogurt Cupcakes with Raspberry Frosting
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 20 mins |
| Total Time | 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
For the dough:
- 2 egg (s)
- 150 grams sugar
- 1 packet vanilla sugar
- 100 ml vegetable oil
- 100 g natural yourt
- 175 g flour
- 1 teaspoon Baking powder
- 150 g raspberries, frozen
- 12 large raspberries, fresh, for garnish
Also: (for the frosting)
- 60 g butter, soft
- 60 g double cream cheese
- 50 g raspberries, fresh, finely chopped and passed throuh a sieve
- 350 g powdered suar, sifted
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 170 ° C (150 ° C convection). Line a muffin tin with paper liners.
- Mix the eggs with the sugar and vanilla sugar until creamy, then stir in the oil and yoghurt. Mix flour with baking powder and stir into the mixture. Spread the batter on the molds, press a few frozen raspberries into the batter and bake the cupcakes on the middle shelf for about 20 minutes. Then leave to cool on a wire rack.
- In the meantime, mix all the ingredients together for the frosting until you get a creamy mixture. If the frosting is too soft, stir in more powdered sugar. Put the mixture in the refrigerator until ready to use. Then fill into a piping bag with a large star nozzle and place decoratively on top of the cupcakes. Garnish with fresh raspberries.
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