Sugar-reduced Berries Yogurt Cupcake

Followed up from my gluten-free bakes series, here comes the healthy series - sugar reduced. These berries yogurt cupcakes are my enhanced version of my previous post - Fresh Australian Mango Cupcakes. The only two differences are substitution of the mango into strawberry puree and reduced at least 30% of sugar. I omitted the 1TBSP sugar for the toppings as the natural strawberry yogurt yields natural sweetness from the strawberry fruits itself. 

Oh, yum!! Berries always match perfectly with cakes. A sensational of sweetness with eggy smell of cakes. With a cup of hot brew coffee, that is my wonderful daily breakfast. Have a bite and enjoy.

Various type of berries as cupcakes topping

Black berries and raspberries are more sourish fruits than the rest of berries. If you're not a sweet person, you may have these wonderful treats. If you opt for sweeter taste, blueberries and strawberries will be the better option.

This wonderfully frozen berries came handy when out of the fruit season. Use whatever is in season if you can, or whatever you happen to have in the freezer.

I'm submitting this post to Aspiring Bakers #22: Lightened Up Cakes (August 2012) hosted by Qi Ting of A Dessert Diet

For the full ingredients and detail method, kindly refer to my previous post - Fresh Australian Mango Cupcakes

1. Substitute mango puree with strawberries puree
2. Reduce brown sugar for the cake part to 50g
3. Omit 1TBSP sugar for the toppings.