Mini Yogurt Cakes with Berry Sauce | Chef's Complements

Ingredients

• For the cupcakes
• 1 cup natural yogurt (250 grams)
• 3 eggs
• 1/2 cup olive oil (112 grams)
• 1/3 cup brown sugar (67 grams)
• 1 1/2 cups flour (225 grams)
• 1 1/2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon of cinnamon
• Blueberry Sauce
• 1 cup blueberries
• 1/3 cup brown sugar
• 1/2 tablespoon cornstarch
• 2 tablespoons water
• 1/2 tablespoon lemon juice
• Optional 1 teaspoon of raspberry extract