Almond and Raspberry Small Cakes

  • Preparation 15 MIN
    Cooking 25 MIN
  • Servings 12
  • Freezes



  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line 12 muffin cups with paper or silicone liners.
  2. In a large bowl, combine all the dry ingredients. Set aside.
  3. In another bowl, whisk together the yogurt, butter and egg. With a spatula, stir in the dry ingredients until the flour is just moistened. Gently fold in 250 ml (1 cup) of the raspberries.
  4. With a 60 ml (1/4 cup) ice cream scoop, spoon the dough in the cups. Top with the remaining raspberries and the almonds. Bake for about 25 minutes or until a toothpick inserted in the centre of a cupcake comes out clean. Let cool.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 cake

Content % Daily Value
Calories 195  
Total Fat 9 g  
Saturated Fat 3 g  
Sodium (salt) 70 mg  
Carbohydrates 25 g  
Fibre 2 g  
Protein 5 g