Berry Yoghurt Cupcakes

Recipe adapted from 'Wild about Cupcakes'

This is a simple, yet tasty, cupcake recipe that I'm eager to place on my new tiered cupcake stand. I love the look of a variety of berry colours when you break open a cupcake; it looks and tastes great!

Ingredients:
Mixture:

• 1 1/4 cups plain flour
• 1 tsp baking powder
• 1/8 tsp salt
• 1/2 cup butter, softened
• 1/2 cup sugar
• 1 tsp lemon zest
• 2 large eggs
• 1/3 cup plain yoghurt
• 1 cup frozen berries, thawed

Topping:

• 1/2 cup plain yoghurt
• 1 tblsp honey
• fresh berries to decorate

Method:

Preheat the oven to 180'C fan forced. Place patty pans in cupcake trays and spray with canola oil.

For cupcakes, beat the butter, sugar and lemon zest in a medium bowl with an electric mixer until pale and creamy. Add the eggs one at a time, beating until just blended after each addition. Add and mix the flour, baking powder, salt, and yoghurt. Stir in the berries my hand. Spoon the batter into the prepared cups, filling each one 3/4 full. Bake for 15 minutes or until golden brown. Transfer the cupcakes to a wired rack.

For topping, mix the yoghurt and honey in a small bowl. Top each cupcake with a dollop of sweetened yoghurt and a few fresh berries. Serve with tea or coffee.