Blackcurrant Yoghurt Cakes

Instructions

1. Preheat oven to 180°C. Lightly grease 10 holes in a 12-hole muffin tin with cooking spray.
2. Cream spread and sugar until fluffy. Add eggs one at a time, mixing well after each.
3. Sift flours with spice and fold into eggs, adding yoghurt. Add blackcurrants and stir.
4. Spoon into prepared tin and level the surface. Bake for 25-30 minutes until golden brown and firm to touch. Cool in tin for 10 minutes then turn onto a wire rack to cool completely. Ice with glacé icing and top with fresh or frozen berries of choice.

Tip

These cupcakes can be frozen, uniced, for a month. If iced, they’ll keep in the fridge in a sealed container for up to five days.

Recipe sourced from: Australian Healthy Food Guide