I'll tell you this right now, these babies went down a TREAT! I took them with me to family tea and they were goners! Now that's what I like to see ;) These are definitely on the engagement party food list - which is this weekend by the way :D
I found the recipe here at Vixen Made and altered slightly - I used raw sugar, raspberry swirl yoghurt and I used canned mixed berries instead of raspberry puree. If you use canned berries, just pick out the best looking ones and mush them with a fork - you still want the same amount of "mushed berries" as you would pureed raspberry. I also modified the method slightly to use fewer bowls because I'm lazy - less washing up!
Berry Lemon Cupcakes
1/4 tsp salt
1 cup raw sugar
1 1/4 cups plain flour
1 tsp baking powder
2 tsp grated lemon zest
31/4 tsp freshly squeezed lemon juice
1/2 cup unsalted butter, melted and cooled
1/2 cup raspberry swirl vanilla yogurt
1/4 cup mushed berries
What To Do:
Preheat oven to 180C (350F).
In a large bowl, whisk sugar, butter, and egg. Add yogurt, berries, lemon zest and juice and beat until smooth.
Add salt and baking power and stir well. Add flour a bit at a time and beat until smooth.
I made mini cupcakes and this filled a 24 cupcake tin AND a 12 cupcake tin.
If you make big cupcakes it probably makes 12 normal sized cupcakes.
Line your tin(s) with cupcake liners and divide the mixture evenly between the liners.
Bake for 20 minutes (about 5 minutes longer for normal sized cupcakes).
Let cool and enjoy :D
I topped mine with cream cheese icing (my favourite! Found at the bottom of this recipe) that had 1 drop of red food colouring. Then I added cachous because they're pretty :D