Tropical Yoghurt Cup Cakes
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!!
- 180 g unsalted butter at room temp
- 1/4 cup honey
- 1 cup caster sugar
- 1 tsp vanilla paste
- 3 eggs
- 360 g mashed banana
- 1/2 cup crystallised pineapple pieces
- 185 g strawberry yoghurt
- 1/2 tsp bicarb soda
- 375 g self raising flour
- 115 g butter at room temp
- 100 g cream cheese
- 1 Tbs glucose
- 200 g 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.
Preheat the oven to 180C.
Fill muffin tins with paper liners.
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.
Add eggs one at a time, beating well to ensure a creamy smooth mixture.
Change to a paddle attachment.
Add in the banana and pineapple and mix to blend.
Combine the yoghurt and bicarb soda in a bowl.
Sift the flour
Add the flour and yoghurt mixture alternatively into the batter mixing on very low speed to just combine.
Bake for 15-20 minutes until cooked through.
Cool on a wire rack.
Do not over beat. Divide the mixture into the muffin cases to around 1/2 fill to ensure even tops.
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