Tropical Yoghurt Cup Cakes




Tropical Yoghurt Cup Cakes
Author: Vanessa
These are a great afternoon tea or party snack.  They are predominantlly banana but have little gems of pineapple and are super moist due to the yoghurt.  Top with a tropical icing of your choice.  Think of different ways to serve food to create surprise – helps with the enjoyment!!
  • 180g unsalted butter, at room temp
  • 1/4 cup honey
  • 1 cup caster sugar
  • 1 tsp vanilla paste
  • 3 eggs
  • 360g mashed banana
  • 1/2 cup crystallised pineapple pieces
  • 185g strawberry yoghurt
  • 1/2 tsp bicarb soda
  • 375g self raising flour
  • 115g butter, at room temp
  • 100g cream cheese
  • 1Tbs glucose
  • 200g icing sugar
  • freeze dried strawberry powder
  • Cream together the butter and cream cheese until smooth.
  • Add the glucose and mix.
  • Add the icing sugar and strawberry powder and beat until smooth and homogenous.
  • Pipe onto the cooled cakes.
  1. Preheat the oven to 180C.
  2. Fill muffin tins with paper liners.
  3. Cream the butter, honey, sugar and vanilla in a stand mixer with a whisk attachment, until pale and fluffy. Scrape down the sides of the bowl frequently.
  4. Add eggs one at a time, beating well to ensure a creamy smooth mixture.
  5. Change to a paddle attachment.
  6. Add in the banana and pineapple and mix to blend.
  7. Combine the yoghurt and bicarb soda in a bowl.
  8. Sift the flour
  9. Add the flour and yoghurt mixture alternatively into the batter mixing on very low speed to just combine.
  10. Bake for 15-20 minutes until cooked through.
  11. Cool on a wire rack.
  12. Cream Cheese Icing
Tip: Do not over beat.[br]Divide the mixture into the muffin cases to around 1/2 fill to ensure even tops.

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