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.