Raspberry Yogurt Mini Bundt Cakes

• FOR THE CAKES:
• 3 cups Flour
• 1-1/2 teaspoon Baking Powder
• 1 dash Salt
• 1 cup Butter, Room Temperature
• 1-3/4 cup Sugar
• 1 cup Lowfat Vanilla Yogurt
• 2 Tablespoons Fresh Squeezed Orange Juice
• 1 teaspoon Orange Zest
• 3 whole Large Eggs
• 2-1/2 cups Fresh Raspberries
• 1 teaspoon Flour
• FOR THE DRIZZLE:
• 1 cup Powdered Sugar
• 1 Tablespoon (or More) Of Water

1. Preheat oven to 350 F.
2. Grease mini bundt pans, a scone pan or a large bundt pan. Set aside.
3. Combine flour, baking powder and salt in a medium bowl and set aside.
4. Combine butter and sugar and beat with your mixer until creamy. Beat in yogurt, orange juice and zest. Add eggs one at a time, beating after each addition. Add in dry ingredients and mix until just blended.
5. Toss berries gently with 1 teaspoon of flour and add to batter. Spoon batter into chosen pan(s). Bake a big cake about an hour, mini bundt cakes about 25 minutes and scones about 30 minutes or until wooden toothpick inserted comes out clean. Cool 30 minutes.
6. Combine powdered sugar and water until desired consistency of drizzle is created, drizzle over your cooled cake(s).
7. Enjoy!!
8. Source: Bon Appetit.

flour, baking powder, salt, butter, sugar, vanilla yogurt, fresh squeezed orange juice, orange zest, eggs, fresh raspberries, flour, drizzle, powdered sugar, water

Taken from tastykitchen.com/recipes/desserts/raspberry-yogurt-mini-bundt-cakes/ (may not work)