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Mini Yogurt Cakes with Berry Sauce

Dessert

Main Ingredient: Yogurt
Cook Time: 15-20 minutes
Serves: 12
Recipe by: The Anonymous Chef

Ingredients

Ingredients

For the cupcakes
1 cup natural yogurt (250 grams)
3 eggs
1/2 cup olive oil (112 grams)
1/3 cup brown sugar (67 grams)
1 1/2 cups flour (225 grams)
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1 teaspoon of cinnamon
Blueberry Sauce
1 cup blueberries
1/3 cup brown sugar
1/2 tablespoon cornstarch
2 tablespoons water
1/2 tablespoon lemon juice
Optional 1 teaspoon of raspberry extract

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Main Ingredient: Yogurt
Cook Time: 15-20 minutes
Serves: 12
Recipe by: The Anonymous Chef

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Recipe and Photography created by The Anonymus Chef

INSTRUCTIONS

Heat oven to 180°C
Line cupcake tray
In a medium bowl, using a hand mixer on medium speed, lightly beat eggs (approximately 30 seconds)
Add oil, sugar and yogurt, beat for 1 minute until smooth
Add flour, cinnamon and baking powder and vanilla and beat until well combined approximately another minute.
Pour into greased cake pan and bake 15-20 minutes or until tested done (when toothpick or knife inserted in cake comes out clean).
When cool, cover with sauce.

Blueberry Sauce

In a medium pot mix together berries, sugar, cornstarch, water and lemon juice
bring to a boil then lower heat and simmer until desired thickness.
Pour into a bowl, let cool completely and or refrigerate.

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