Summer berry yogurt cakes
Berries and yogurt are a perfect summer flavour combination. Yogurt is also brilliant for giving cakes a bit more rise. Live yogurt has good bacteria inside that make acids. Cake mixture needs acid to rise in the oven, so adding yogurt means you’re getting the extra boost for free!
2 medium eggs
80g Greek yogurt
80ml light olive oil
120g caster sugar
120g plain flour
1 ½ tsp baking powder
2 tsp vanilla extract
100g Greek yogurt
30g icing sugar, plus extra for dusting
Makes 12 cupcakes
Preheat oven to 180°C (fanassisted).
Prepare a 12-hole muffin tray with 12 cupcake cases.
Break the eggs into a mixing bowl, then add the yogurt, oil, sugar, flour, baking powder and vanilla and mix until smooth.
Stir through the fruit, then fill each case three-quarters full with the batter.
Bake for 20–25 minutes (or until a skewer comes out clean). Allow to cool on a cooling rack.
Gently mix the yogurt and icing sugar together in a small bowl.
Spoon a tablespoon of yogurt mix onto each cake, top with fruit and dust with icing sugar, using a sieve.
Extracted from My First Baking Book by David Atherton (Walker Books Ltd, £11.75)