Vanilla and raspberry cakes

Vanilla and raspberry cakes


strive for these to hand but tasty and healthy mini cakes for a practical snack going on for the go.

The ingredient of Vanilla and raspberry cakes

  1. 1 1/2 cups self-raising flour
  2. 1/3 cup caster sugar
  3. 1 cup reduced-fat vanilla yoghurt
  4. 80g light (75% less saturated fat) margarine, melted, cooled
  5. 1 egg, lightly beaten
  6. 1/2 cup frozen raspberries, just about crushed
  7. Icing sugar mixture, for dusting

The instruction how to make Vanilla and raspberry cakes

  1. Preheat oven to 190C/170C fan-forced. Grease 36 holes of three 12-hole, 1 1/2 tablespoon-capacity mini muffin pans.
  2. affix flour and sugar together in a bowl. build up yoghurt, margarine and egg to flour mixture. disconcert whisk until just combined. Fold through raspberry. Spoon blend into prepared pan holes.
  3. Bake for 16 to 18 minutes or until golden and cakes spring back behind lightly pressed. Stand in pan for 5 minutes. Transfer to a wire rack to cool. further dusted gone icing sugar.

Nutritions of Vanilla and raspberry cakes

calories: 47.083 calories
fatContent: 1.4 grams fat
saturatedFatContent: 0.4 grams saturated fat
carbohydrateContent: 7.4 grams carbohydrates
proteinContent: 1.3 grams protein
cholesterolContent: 5 milligrams cholesterol
sodiumContent: 55 milligrams sodium

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