Berry Sunflower Cakes – getting ready for summer in the kitchen!
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1 3/4 cups plain flour
1 1/2 tspns baking powder
1/4 tspn bicarbonate of soda
Small pinch salt
1/4 cup desiccated coconut
1 1/2 cups (175g) berries, fresh or frozen
1/2 cup full fat Greek yoghurt or sour cream
1 cup raw caster sugar
2 large eggs
1 tspn vanilla concentrated extract or 2 tspns vanilla extract
1/2 cup grapeseed oil
For Vanilla syrup:
1/3 cup raw sugar
1/3 cup water
1 tspn vanilla bean paste
Icing sugar, to serve if you like
Preheat oven to 180 C. Line 12 cup muffin tin with cupcake wrappers, or, if you have a fancy mould tin, brush oil or melted butter around each mould, dust with plain flour and, over a sink, turn tin upside down and tap to get rid of excess flour.
Sift flour into a large mixing bowl; whisk in the salt and coconut. Toss berries through the dry mixture.
In a jug, whisk the yogurt, sugar, eggs, vanilla extract and oil until well combined. Make a well in the dry ingredients, pour in the wet ingredients and fold gently until just combined (don’t over-beat). Spoon batter into the prepared cake tins.
Bake for 20-25 minutes (depending on the size of the tins you use), or until tops of cakes are light golden and spring back when pressed
Remove the cakes from the oven and allow to cool in the pan for 10 minutes before turning out onto a cooling rack, then place cooling rack over a shallow baking pan. While cakes are cooling in tin, make the syrup:
In a small pan over low/medium heat, heat ingredients, stirring, until sugar dissolves completely. While the cakes are still warm, spoon the vanilla syrup evenly over each cake.
Serve cakes warm or at room temperature with a dusting of icing sugar if you like.
Enjoy your Berry Sunflower Cakes!
Serves: 6 cakes (or 12 regular sized muffins)