These yummy cupcakes are so easy to make and are a great breakfast treat! I have used Canned Peaches, Fresh Blueberries and Strawberries. Serve with a cup of tea or coffee as a perfect start to your day!
FRUITY CUP CAKES
Author: Fazila Olla-Logday
Recipe type: Dessert
Cuisine: South African
These yummy cupcakes are so easy to make and are a great breakfast treat! I have used Canned Peaches, Fresh Blueberries and Strawberries. Serve with a cup of tea or coffee as a perfect start to your day!
Ingredients
- 100g Butter
- 1 Cup Sugar
- 1 Cup Greek Yoghurt
- 2 Eggs (lightly beaten)
- 1 Tsp Vanilla Extract
- 1 Tsp Orange Zest
- 1/1/2 Cups Flour
- ½ Teas Baking Powder
- ¼ Teas Baking Soda
- ¼ Cup Milk
- 2 Cups of Cut Fruit. (I used Canned Peaches, Blueberries and Strawberries)
Instructions
- Preheat the oven to 180°C and spray a muffin pan very well.
- Wash, cut and slice the fruit as and set aside. (If using canned fruits, wash the fruits to remove the syrup).
- With an electric mixer, cream butter, sugar and yoghurt till light and fluffy.
- Add in the eggs gradually and beat till incorporated in the batter. Add vanilla extract and zest. Mix to combine.
- Sieve flour, baking powder and bicarb and mix in till smooth.
- If the mixture seems a bit dry add in the milk.
- Pour batter into muffin pans until about ¾ full.
- Arrange fruits on top, but don’t press the fruits down into the batter
- Bake for 15 - 20 mins or until a skewer comes out clean when inserted into the cake. Cover the top with foil in the last 5 mins of baking to prevent the top from getting too brown.
- Leave the cupcakes to cool in the pan for about 5~10 mins.
- Unmold and transfer to a wire rack to let cool completely.
- Dust the cake with some icing sugar if desired and serve with a delicious cup of tea or coffee.
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