Lemon Yogurt Cupcakes.
These are moist, light and lemony. There is no butter in the recipe, so they are delicious and healthy too!
I modified the recipe for Ina Garten’s Lemon Yogurt Cake to make them into cupcakes.
1 1/2 cups plain flour (sifted)
1 heaping teaspoon baking powder
1/2 teaspoon salt
1 cup whole-milk yogurt (plain or lemon or any flavour that you like)
1 cup caster sugar
Grated lemon zest from 2 lemons (about 2 teaspoons worth)
1 teaspoon vanilla extract
1/2 cup vegetable oil
For the glaze:
1/3 cup caster sugar
1/3 cup of lemon juice
Preheat oven to 170 degrees C.
Line cupcake tins with cupcake liners. I like to make mine extra big. So I use large cupcake tins and liners.
Whip out your mixer if you have one. If not, just use a wooden spoon and bowl and beat harder later.
Crack 4 eggs into the mixer bowl.
Add 1 teaspoon of vanilla extract.
Add 1 cup of caster sugar.
Grate the lemon zest and add into the egg mixture.
Mix it all up on low speed for a couple of seconds.
Add 1/2 cup of vegetable oil.
Get a cup of yogurt. I used Dreamy Lemon yogurt by Fresh & Fruit.
Add the yogurt to the egg mixture. And mix it up a little on low speed.
Add 1/2 teaspoon of salt.
Add 1 1/2 cups of plain flour.
Add 1 heaping teaspoon of baking powder.
Set the mixer on medium speed and mix it all up. Beat for about 1 minute until everything is combined and you have a smooth batter.
Ladle the batter into the cupcake liners.
Fill them up to the top! They’ll look like exploding mushrooms later and you’ll get a huge wonderful crusty top.
Place in the oven and bake for 20 – 25 minutes. Check with a knife or satay stick in the centre of a cupcake. If the stick comes out clean, then it’s done. If not, give it a minute or two more.
While the cakes are baking, make the glaze.
Add 1/3 cup of caster sugar to 1/3 cup of lemon juice. I added a little more sugar to mine because I’m not a big fan of sour stuff. Set aside this mixture.
Watch those babies rise! Your kitchen will smell fabulous.
Here’s what they will look like when they are done.
While they are still hot from the oven, ladle some of that lovely lemon juice-sugar mixture onto each of the cupcakes. Just under 1 teaspoon full for each cupcake, depending on its size. I do suggest that you taste one, and then add more of the lemon sauce, if necessary. It really depends on how lemony you like your cupcakes.
They are best eaten hot. With more lemon yogurt on the side. Yum!
You can find the photos-free recipe for printing here. (large file, please wait for it to download & display)
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