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Raspberry white chocolate yogurt mini cakes you’ll love!

Raspberry white chocolate yogurt mini cakes

Delicious mini cakes made with raspberry and white chocolate yogurt, perfect for a sweet treat.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup raspberry yogurt
  • 1/4 cup melted white chocolate
  • 1/4 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh raspberries

Instructions

  1. Preheat the oven to 350°F (175°C) and line a mini muffin tin with paper liners.
  2. In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix the yogurt, melted white chocolate, milk, egg, and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  5. Gently fold in the fresh raspberries.
  6. Fill each muffin cup about 2/3 full with the batter.
  7. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

  • Store in an airtight container for up to 3 days.
  • These mini cakes can be frozen for up to a month.
  • Feel free to substitute other berries if desired.

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