Lemon Yogurt Cupcakes Food

LEMON YOGURT MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon yogurt, lemon juice, and lemon zest. Combine the flour, baking soda, salt, cinnamon, ginger, and nutmeg; stir into the lemon mixture until just blended. Spoon batter into the prepared tins.
• Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Allow the muffins to cool for about 15 minutes before removing them from the pan.
• Place the confectioners' sugar in a small bowl. Stir in the lemon juice 1/2 teaspoon at a time until the mixture is drizzling consistency. Drizzle over cooled muffins, and allow the icing to set before serving.

LEMON YOGURT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
• Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
• Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
• When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
• For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

LEMON RASPBERRY YOGURT CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Divide batter evenly among muffin cups.
• Bake 18 to 22 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
• In medium bowl, beat butter and powdered sugar with electric mixer on low speed until combined. Beat in grated lemon peel and enough lemon juice on medium speed until fluffy and of desired piping or spreading consistency. Add enough yellow food color for desired color, beating on low speed until thoroughly blended.
• Pipe or spread frosting on cupcakes. Immediately before serving, garnish each cupcake with Frozen Yogurt Bites (directions below).

LEMON YOGURT MUFFINS

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, yogurt, butter and lemon juice. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; leave muffins in pan. , Using a toothpick, poke 6-8 holes in each muffin. In a saucepan, combine the topping ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.

LEMON YOGURT CUPCAKES

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.

GREEK LEMON CUPCAKES WITH GREEK YOGURT AND OLIVE OIL.

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 CUPCAKES

Steps:

• To make the cupcakes:
• Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners, and spray liners with cooking spray.
• In a bowl using an electric mixer, combine flour, Splenda Sugar Blend, milk powder, baking powder, baking soda, and salt on low speed. Add margarine and yogurt and beat on medium speed for about 2 minutes.
• In a glass measuring cup, whisk together egg, water, and lemon extract. Add to batter and mix just until smooth.
• Spoon batter into prepared cups.
• Bake for 20-25 minutes, or until cupcakes spring back when lightly pressed. Remove to wire racks and cool completely.
• To make the glaze:
• In a bowl, combine powdered sugar and lemon juice; whisk until smooth. Whisk in water a bit at a time (you may not need all of it) to make a thick but pourable glaze.
• Drizzle glaze evenly over cooled cupcakes.

LEMON-YOGURT CUPCAKES

Steps:

• Preheat oven to 350 degrees. Whisk together flour, baking powder, baking soda, and salt in a bowl. In another bowl, beat butter, sugar, and lemon zest on medium speed until well combined, about 3 minutes. Beat in lemon juice, vanilla, and egg. Add flour mixture in 3 batches, alternating with 2 additions of yogurt, beating until just combined (do not overmix).
• Divide batter evenly among paper-lined standard muffin tins, filling each cup three-quarters full. Bake, rotating pan halfway through, until golden and a tester inserted in centers comes out clean, 18 to 20 minutes. Let cool completely in tins on wire racks before removing. Cupcakes can be stored at room temperature up to 2 days before spreading about 2 tablespoons frosting on each.

LEMON-YOGURT CUPCAKES WITH RASPBERRY JAM

Steps:

• Preheat oven to 350°F. Brush standard muffin tins with butter; dust with flour, tapping out excess. Whisk together flour, baking soda, baking powder, and salt.
• With an electric mixer on medium speed, whisk egg whites until soft peaks form. Add 1/2 cup granulated sugar; whisk until peaks are stiff and glossy but not dry (do not overbeat). Transfer mixture to a large bowl.
• In another bowl, with an electric mixer on medium-high speed, cream butter until smooth. Add remaining 3/4 cup granulated sugar and the zest; beat until pale and fluffy. Add yolks, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in lemon juice and vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of yogurt, and beating until just combined after each. Whisk one third of the egg-white mixture into batter to lighten, then gently fold in remaining whites.
• Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
• To finish, use a serrated knife (and a gentle sawing motion) to slice each cupcake twice horizontally to make three even layers. Spread a thin layer of jam (about 1 teaspoon) on each bottom layer, then top with middle layers. Spread another layer of jam on each middle layer. Top with third cupcake layer, pressing gently on top so layers adhere. Filled cupcakes can be stored up to 3 days at room temperature in airtight containers. Dust with confectioners' sugar just before serving.