Mini Yoghurt Bundt Cakes – a little bit of specialness for a tea party!

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I think I have singlehandedly increased sales for Rachel’s Yoghurt this week with all the recipe testing I have been doing.  Anyway the competition has now closed and it was a good experience regardless of the outcome as it challenged me in some new areas – perhaps the Great Bake Off is next,  (I joke, I am most definitely not a natural baker!).

As I had a fridge full of yoghurt and the school coincidently was having a bake sale I created these little babies, Mini Yoghurt Bundt Cakes.  I used a mini bundt tin but you could just as easily do them as cupcakes.  Also check out my brand spanking new business card, I’m officially in business!  Now only if I could earn a living out of it ……

These cakes are super quick and easy and taste as good as they look!  The recipe makes 10 – 12 mini bundts, 6 cupcakes or 12 mini cupcakes.  Scroll all the way down if you want a Thermomix version of this recipe.

To get started you will need;

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Ingredients

3/4 C (95 g) Plain flour

1/4 tsp baking powder

pinch salt

75g unsalted butter, softend

1/4 C (70g) Rice Malt Syrup

1 egg lightly beaten

1 tsp vanilla extract

1/2 C Rhubard & Strawberry Yoghurt

5 fresh strawberries thinly sliced

Icing sugar to dust and extra yoghurt to dollop on the top

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Method

Preheat oven to 180 degrees and grease mini bundt tin or line a 6 hole cupcake tin, or 12 hole mini cupcake tin with patty cases.

Cream the butter with electric beaters or a mixer until smooth and creamy, scrape the sides if necessary.

Add the Rice Malt Syrup and beat until a smooth runny paste has formed, scrape sides.

Add the lightly beaten egg and vanilla and beat well.

Add the baking powder, salt and half the flour then the yoghurt followed by the remaining flour until just combined.

Add 3 of the sliced strawberries and with a spoon stir them through the batter.

Spoon 2 – 3 teaspoons of the batter into each mould of the prepared bundt tin or a bit more into the cupcake patty cases. A little friend might appear at this point to lick the spoon!

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Bake in the oven for 12 minutes or until slightly golden and springy on the top

Cool in the tin for 2 or so minutes and then turn out onto a wire cooling rack letting the cakes cool completely, about 30 minutes.

Dust with icing sugar and then put a dollop of yoghurt in the centre topped with a thin slice of strawberry

YUM!

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Mini Yoghurt Bundt Cakes – Thermomix version

Ingredients

  • 75 g butter, at room temperature
  • 70 g Rice Malt Syrup
  • 1 egg
  • 1 tsp vanilla
  • 95 g Plain flour
  • 1/4 tsp baking powder
  • pinch salt
  • 1/2 C wild strawberry & rhubarb yoghurt
  • 5 fresh stawberries
  • icing sugar to dust
  • extra yoghurt to dollop

Instructions

  1. Preheat oven to 180 degrees and grease mini bundt tin or 6 hole cupcake tin (line with patty cases)
  2. Cream butter in TM Speed 4 / 20 seconds, scrape sides
  3. Add Rice Malt Syrup Speed 3 / 20 seconds, scrape sides
  4. Add egg and vanilla speed 4 / 8 seconds
  5. Add flour, baking powder, salt and yoghurt speed 3 / reverse / 5 seconds. Scrape sides and then speed 3 / reverse / 4 seconds
  6. Add 3 of the sliced strawberries speed 2 / reverse / 2 seconds
  7. Spoon 2 tsp of the batter into the prepared bundt tin or slightly more if using patty cases
  8. Bake in oven for 12 minutes or until slighly golden and springy on top
  9. Cool in tin for 2 minutes or so and then turn out onto a wire cooling rack to cool completely, about 30 minutes.
  10. Dust with icing sugar and put a small dollop of the yoghurt in the centre with a sliver of strawberry
http://www.boiledeggsandsoldiers.com/2014/06/mini-yoghurt-bundt-cakes-a-little-bit-of-specialness-for-a-tea-party/

 

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