adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Vanilla and raspberry cakes
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Whip up delicious and nutritious mini cakes for a convenient and satisfying snack.
Ingredients:
  • 225.00 gm self-raising flour
  • 70.95 gm caster sugar
  • 250.00 ml reduced-fat vanilla yoghurt
  • 80g light (75% less saturated fat) margarine, melted, cooled
  • 1 egg, lightly beaten
  • 125.00 ml frozen raspberries, roughly crushed
  • Icing sugar mixture, for dusting
Instructions:
  • Preheat the oven to 190C/170C fan-forced and generously grease 36 mini muffin pan holes spread across three 12-hole pans.
  • In a bowl, mix flour and sugar, then add yoghurt, margarine, and egg. Stir until just combined. Gently fold in raspberries. Spoon the mixture into prepared pan holes.
  • Bake until golden and cakes spring back when pressed, about 16 to 18 minutes. Let stand in pan for 5 minutes, then transfer to a wire rack to cool. Dust with icing sugar before serving.

Similar Recipes