You know that moment when you are looking for a really nice recipe to celebrate friendship? I was experimenting a bit these days and those little cupcakes are the fruit of my efforts. There is no such pleasure than welcoming friends with freshly baked cake. However, practically speaking, little cupcakes leave way more choice when to devour them. Whether it be with a great coffee at home, or on the go as a little companion during the country visit.
It is definitely no secret that white chocolate and berries make a lovely combo. To keep it seasonal, I opted for blueberries. Markets are full of blueberries, which launch a wave of recipe ideas in my head every time I do food shopping. 'Yet another blueberry recipe' I imagine some of you think. Well, that's part of the challenge, to take old recipes and give them a relook, or rather a retaste.
I really cannot complain. I had them tasted by the German fan-block at the World Cup finals; I spoilt some of my colleagues as well. They have all agreed that they are delicious. Mission accomplished I would say… and the journey to blueberry heaven can continue.
For 18 cupcakes you need:
125g plain yogurt
4 medium eggs
50g white chocolate
2 tsp baking powder
Preheat the oven to 165°
In a large bowl whisk together the ingredients in the following order: yogurt, flour, baking powder, eggs, sugar and butter. Mix until you obtain fluffy dough.
Chop the chocolate, and then add it to the dough as well as the blueberries.
Place the paper cups into the cupcake molds. Pour the dough into the molds and bake for 25 minutes.