GREEK LEMON CUPCAKES WITH GREEK YOGURT AND OLIVE OIL.
These cupcakes are based on a Greek cake made with yogurt called yiaourtopita, which translates into yogurt pie but is basically a syrupy yogurt cake. This version is lighter; has fewer eggs and does not contain butter. From the blog olivetomato
Provided by momaphet
Categories Dessert
Time 35m
Yield 12-15 cupcakes
Number Of Ingredients 10
Steps:
- DIRECTIONS.
- Preheat oven at 350 degrees F (180 degrees Celsius),and line a muffin pan with muffin liners.
- In a large bowl mix sugar and olive oil, add the eggs and mix.
- Add the yogurt, lemon peel and lemon juice and mix well.
- In another bowl blend flour with baking powder.Add the flour ½ a cup at a time to the batter while mixing.
- Fill the muffin cups 2/3 full. Bake for 25-30 minutes, or until an inserted toothpick comes out clean.
- Let them cool in the pan for about 5 minutes and remove and let them cool completely. When cool drizzle with glaze.
- Lemon Glaze.
- Add powdered sugar to lemon juice stirring with a spoon until you have a thick consistency that is pourable. The ratio is about ½ cup powdered sugar for every tablespoon of lemon juice. Start with the smaller amount and make more if needed.
LEMON YOGURT CUPCAKES
Make and share this Lemon Yogurt Cupcakes recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 35m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350F and use muffin pan, lined with paper liners.
- In a small bowl, mix together flour, baking powder and salt.
- In a large bowl, whisk together sugar, butter and egg until smooth. Add yogurt, lemon zest and juice and lemon extract, beating until smooth. Add flour mixture, beating just until smooth.
- Scoop batter into prepared pan. Bake in preheated oven for 22 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
- Top cooled cupcakes with your favorite icing.
Nutrition Facts : Calories 193.5, Fat 8.5, SaturatedFat 5.2, Cholesterol 37.2, Sodium 90.8, Carbohydrate 27.5, Fiber 0.4, Sugar 17.3, Protein 2.3
LEMON CUPCAKES
Here is a recipe I use for beautifully delicious lemon cupcakes. Ideally, you'd use buttercream frosting to ice cupcakes, but I tried these with Lemon Cream Icing for a less buttery icing, and they were perfect! These cupcakes are truly lighter than air and will melt in your mouth.
Provided by friedbluetomato
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h25m
Yield 30
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
- Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
- Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
- Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
- To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.
Nutrition Facts : Calories 232 calories, Carbohydrate 26.7 g, Cholesterol 63.6 mg, Fat 13.1 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 7.9 g, Sodium 259.8 mg, Sugar 16.8 g
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LEMON OLIVE OIL CAKE WITH GREEK YOGURT
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4.6/5 (8)Total Time 57 minsCategory Cakes And Cupcakes, DessertCalories 118 per serving
- Make The CakePreheat the oven to 325°F (160ºC). Grease a 9-inch (23-cm) Bundt pan with commercial baking spray and sprinkle the inside lightly with flour. Set aside.
- In a large bowl, whisk together the yogurt, olive oil, eggs, lemon zest, lemon juice, and sugar until well combined.
- In another bowl, sift the flour, baking powder, and salt together. Add the sifted flour in three parts to the olive oil mixture, stirring gently in between each addition until almost combined. A few streaks of flour are ok! You don't want to over mix the batter as it may result in a dense, dry cake.
- Transfer the batter to the prepared Bundt pan. Smooth the top of the batter, then place the tin in the oven and bake for about 40 to 45 minutes or until the top is golden brown. The cake is done when the sides have started to pull away from the pan and a toothpick comes out clean when inserted.
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