Mini yogurt cakes with berry sauce

Photography and Recipe by The Anonymous Chef. kitchenwarecollective.com/talent/theanonymouschef

Ingredients

• 1 cup natural yogurt (250 grams)
• 3 eggs
• 1/2 cup olive oil (112 grams)
• 1/3 cup brown sugar (67 grams)
• 1 1/2 cups flour (225 grams)
• 1 1/2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon of cinnamon

Blueberry Sauce

• 1 cup blueberries
• 1/3 cup brown sugar
• 1/2 tablespoon cornstarch
• 2 tablespoons water
• 1/2 tablespoon lemon juice
• Optional 1 teaspoon of raspberry extract

Equipment

• Bakemaster 12 Cup Muffin/Cupcake Pan

Instructions

1. Heat oven to 180° Celsius
2. Line cupcake tray
3. In a medium bowl, using a hand mixer on medium speed, lightly beat eggs (approximately 30 seconds)
4. Add oil, sugar and yogurt, beat for 1 minute until smooth
5. Add flour, cinnamon and baking powder and vanilla and beat until well combined approximately another minute.
6. Pour into greased cake pan and bake 15-20 minutes or until tested done (when toothpick or knife inserted in cake comes out clean).
7. When cool, cover with sauce.

Blueberry Sauce

1. In a medium pot mix together berries, sugar, cornstarch, water and lemon juice
2. bring to a boil then lower heat and simmer until desired thickness.
3. Pour into a bowl, let cool completely and or refrigerate.