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Tuesday, September 3, 2013

Raisin and yogurt cupcakes

Do not eat near your keyboard unless you have special training.

For a cupcake with a moist crumb, you have got to try this recipe. The richness of the cupcake comes not from the meagre butter but the yogurt. The end result is a mildly sweet with a hint of yogurt tang sort of moist cupcake.

Slightly less than half the cupcakes were sampled less  than 15 minutes after the cakes were out from the oven. What can I say but that these little cakes tastes great even when warm!

Guilt free cupcake

Ingredients :

¾ up plain flour
½ cup almond meal
1 t baking powder
pinch fine salt
90g unsalted butter, softened
100g brown sugar
2 eggs
½ cup thick yogurt
½ cup raisins

Method :

Preheat oven to 170C.
Place 20 cupcake liners on a baking tray.
In a separate bowl, combine flour, almond meal, baking powder, salt. Set aside.
In a mixing bowl, whisk butter and sugar until pale and fluffy.
Add eggs, one at a time and whisk until well combined.
Alternately add flour and yogurt in 3 batches. Whisk until just combined.
Stir in raisins.
Bake at 170C for 25 minutes or until a skwerer comes out clean.

Remove cupcakes from the tray and cool the cupcakes on a rack.


  1. I love cakes that use yogurt as they are so moist and tender.

  2. Chef,
    It was a lot of effort switching to Mac but now can't imagine going back to a PC.

    Phong Hong,
    I think yogurt is the 'new butter' for cupcakes ( to me ).