This recipe came up as I went by. I had nothing planned, only a mini cake molds by brand and desire to do something. Everything was a matter of digging through cupboards and refrigerator, and a puzzle with the ingredients that I was taking. The result is not bad at all…We hope you enjoy the!

Elaboration:

Mini cakes:

  1. Preheat the oven to 170 – 180 º C.
  2. We took the yogurt in a bowl, oil and raspberry liqueur, and we beat. We are slowly adding the sugar while still beating.
  3. Sift the flour and mix with yeast. Add all the mixture into 3 or 4 times to integrate well, whisking.
  4. Finally add the dried cranberries, and mix.
  5. Smeared with butter and flour the molds of mini cakes, and handed them the mixture, leaving at least 1 cm gap until the edge of the. With the amounts of this recipe will give to 6 molds.
  6. Introducing the mini cakes in the oven for 20- 25 minutes, depending on the oven. In any case we monitor the cooking and, at the last moment, when we believe can be drawn and, prick the cakes with a knife-edge to check that comes out dry (otherwise, leave a minute).
  7. Leave to cool before unmolding. If required, Equating the bottom by cutting the excess with a sharp knife.

Coverage:

  1. Heat the butter in a saucepan and chocolate, and stir until we get rid latter and both are integrated. Remove from heat.
  2. Add milk and vanilla, and mix. Then begin to slowly add the icing sugar, whisking constantly until it has absorbed all. If required, add more than the recipe, sufficient thickness to achieve. Let cool a bit.
  3. We distribute the coverage of the 6 Mini cakes y, later, decorate with truffles blueberries, placing them in the center of each mini cake, at the edges, etc..

Good, I hope you enjoyed yourselves and that soon. It is an easy recipe, but requires a little time, but I assure you that the result is worth, Here there was not a!