| Viviane Buzzi |
Hi Folks,
made these recently for the first time (ie concocted the recipe based on
what I had available).
Turned out really well - moist and yum...so wanted to share them with you.
Hope you enjoy.
Cheers
Viviane
Passionfruit Raspberry Cupcakes
Ingredients:
185g unsalted butter, softened
4 eggs
¾ cup sugar
125g almond meal
pulp of 3 passionfruit
2/3 cup lowfat passionfruit yoghurt (Jalna OR Vaalia)
1 ½ - 2 cups plain flour
2 tsp baking powder
@ 200g fresh OR frozen raspberries
Method:
Preheat oven to 180°C.
Grease 9 tall cup cake tins (tower).
Beat butter and sugar until light.
Add eggs, one at a time, beating well after each addition.
Add almond meal, beat well until smooth.
Stir in passionfruit pulp and yoghurt.
Sift 1 ½ cups of the flour and baking powder together and fold through.
Only add the additional ½ cup flour (sifted) if mixture is a little
runny.
Fill tins 1/3 full.
Reserve 27 raspberries for top of cupcakes (3 each).
Divide remaining raspberries between the cakes and place on the batter.
Top with remaining batter.
Place reserved raspberries on top of each cake.
Bake for 45 minutes or until a skewer inserted in the centre comes out
clean.
Do not over-bake.
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