Yogurt Vanilla Cupcakes W Chocolate Frosting Food

CHOCOLATE CUPCAKES WITH VANILLA YOGURT CARAMEL FROSTING

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
• In small bowl, mix flour, baking powder, salt and cocoa; set aside. In medium microwavable bowl, microwave chocolate chips and oil uncovered on High 1 minute, stirring every 30 seconds, until melted and smooth. Stir in condensed milk and egg product. Add half of flour mixture at a time, stirring until incorporated. Divide batter evenly among muffin cups.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack; cool 10 minutes.
• Meanwhile, in small microwavable bowl, microwave caramel topping uncovered on High 30 seconds. Add yogurt, stirring well. Top each cupcake with 1 tablespoon mixture. Serve immediately.

VANILLA YOGURT CUPCAKES WITH STRAWBERRY FROSTING

Steps:

• Heat the oven to 350°F. Line a 12-cup muffin pan with paper liners and set it aside.
• In a medium bowl, whisk the flour, baking powder, and salt together until well combined.
• In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using an electric hand mixer, beat the butter and sugar at medium speed until light and fluffy, about 3 minutes.
• Gradually beat in the eggs, one at a time, mixing well after each addition. Stop to scrape down the sides and bottom of the bowl as needed. Beat in the vanilla.
• Add half the flour mixture and mix at low speed until almost combined. Add the yogurt and continue to mix until almost combined. Finally, add the remaining flour mixture and mix just until combined.
• Divide the batter between the prepared muffin cups and bake for 20-25 minutes. While cupcakes are baking, begin preparing the strawberries for the frosting - see instructions below.
• Cool in the pan for 10 minutes then transfer to a wire rack to cool completely before frosting.
• Add strawberry puree to a small saucepan. Cook over medium-high heat, stirring occasionally until the puree has reduced to 2-3 tablespoons.
• Remove from heat and transfer to a small bowl. Allow the puree to cool completely, stirring every so often.
• Once the puree has cooled, add the butter to the bowl of a stand mixer fitted with the paddle attachment or to a large bowl using an electric hand mixer. Beat on medium-high speed until creamy and pale in color, about 5 minutes. Stop to scrape down the sides of the bowl as needed.
• Add the salt and half the confectioners' sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
• Add the remaining confectioners' sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
• Add the puree and beat at medium-low speed until fully mixed in.

HEALTHY VANILLA CUPCAKES RECIPE

Steps:

• Preheat your oven to 350ºF and prepare your muffin pan with cupcake liners.
• Combine the milk and lemon juice in a small bowl or glass measuring cup and stir to combine. Set aside.
• Whisk or sift the flour and baking powder together in a small bowl and set aside.
• Cream the butter and sugar in the bowl of your stand mixer on medium using the paddle attachment. Combine until the mixture is fluffy and fully combined.
• Add the Greek yogurt, egg, and egg whites. Mix until fully combined.
• Add the vanilla extract and milk/lemon juice mixture and mix on low until combined.
• Add the flour mixture a spoonful at a time. Mix until just combine, but do not over-mix! Increase speed to medium-low, if necessary.
• Pour or spoon the batter into your prepared cupcake liners, filling each cup 1/2 - 2/3 of the way full.
• Bake until the tops of the cupcakes are just turning golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Ovens and pans vary - I've had these cupcakes ready in under 20 minutes, but I've also had them take 25+.
• Once they're done, remove the cupcakes from the oven and allow them to cool completely before icing.

YOGURT GLAZE

Steps:

• Whisk together yogurt, vanilla extract, and confectioners' sugar in a bowl until smooth. Refrigerate for at least 30 minutes before spreading on a cake or cupcakes.

CLASSIC VANILLA CUPCAKES RECIPE WITH VANILLA BUTTERCREAM

Steps:

• Preheat oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.
• In the bowl of a stand mixer (or in a large bowl with a handheld mixer) combine cake flour, sugar, salt, baking powder, and baking soda. Mix on low for a few seconds to combine.
• Add butter, oil, and vanilla extract and blend until combined, scraping down the sides of the bowl once or twice.
• Add the eggs and yolk, one at a time, and mix on low until fully combined.
• Pour in the buttermilk and mix on low until thoroughly combined, but take care not to overmix.
• Scoop batter evenly into the 12 prepared muffin cups and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before lifting onto a wire rack to cool completely.
• Decorate the cupcakes with Vanilla Buttercream Frosting and sprinkles
• Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, they can be frozen in an airtight container for up to 2 months. Defrost at room temperature for about 2 hours.

YOGURT VANILLA CUPCAKES W/ CHOCOLATE FROSTING

Steps:

• Begin with the frosting to allow time for it to cool.
• Mix the sugar and cocoa together in a small saucepan.
• Add half of the milk, stirring constantly until blended.
• Then add the rest of the milk.
• Cook on medium heat until the mixture begins to boil.
• Lower heat and let simmer for a 3 minutes.
• Remove from heat and let cool for 3 minutes.
• Add the vanilla and chocolate chips, mixing until dissolved.
• Let cool at room temperature, or cover and refrigerate for future use.
• For the cake, preheat the oven to 350 degrees.
• Mix the flour, baking powder, baking soda, and salt in a medium bowl.
• In a large bowl, mix the butter and sugar until well blended.
• Add the eggs to the butter/sugar mixture.
• Gradually add the flour mixture and yogurt to the butter/sugar mixture.
• Fill muffin molds 2/3 full and bake for about 20 minutes until it passes the clean toothpick test.
• To frost, hold a muffin upside-down over the frosting, gently dunk it and twist as you pull it out.

MOIST VANILLA CUPCAKES

Steps:

• Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
• In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed. Next mix in the sour cream and beat until well combined.
• In a separate bowl combine the remaining dry ingredients: flour, baking powder and salt. Add half the dry ingredients, and half of the milk and mix just until the flour starts to incorporate. Add the remaining ingredients and mix until well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it's well mixed.
• Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full.
• Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
• Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, beating until the butter is very fluffy.
• Alternate adding 2 cups of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Ensure the powdered sugar is well combined, and whip for 1-2 minutes before adding more powdered sugar.
• Once all the ingredients have been added, increase speed to medium-high and beat for another couple of minutes to whip additional air into the frosting. Pipe these cupcakes with a large piping tip and top with sprinkles.

VANILLA CUPCAKES WITH CHOCOLATE FROSTING

Steps:

• In a medium bowl, combine coconut flour, salt and baking soda.
• In a small bowl, blend together eggs, grapeseed oil, agave and vanilla.
• Mix wet ingredients into dry and blend with a mixer or hand blender until smooth.
• Pour batter into well oiled muffin tins.
• Bake at 350 degrees for 20 minutes.
• Cool completely.
• Top with chocolate frosting.

TANGY CHOCOLATE FROSTING

Steps:

• Tangy Chocolate Frosting Plain yogurt is the secret ingredient.Melt butter and chocolate in heavy small saucepan over low heat, stirring constantly until smooth. Transfer to large bowl. Whisk in cocoa and vanilla. Whisk in 1 cup sugar and yogurt. Whisk in remaining 1 cup sugar.

VANILLA CUPCAKES WITH CHOCOLATE FROSTING

Steps:

• Preheat the oven to 180°C (160°C for a fan oven). Line a muffin tray with cupcake liners
• In a large mixing bowl, beat the butter for 3-4 minutes until creamy
• Add in the sugar and beat until light and fluffy
• Add the eggs one at a time, mixing well after each egg. Mix in the vanilla extract
• Fold in the flour and baking powder until combined. Don't overmix
• Scoop the cupcake batter evenly into the cupcake liners (I used an ice cream scoop)
• Bake for 12-15 minutes, until golden brown
• Leave to cool for two minutes in the tray, then move the cupcakes onto a cooling rack to cool completely
• In a large mixing bowl, cream the butter for 5 minutes
• Add a few spoonfuls of icing sugar and cocoa powder, and whisk until combined. Repeat until all icing sugar and cocoa powder is mixed in
• Using a piping bag with a tip of your choice (I used Wilton 1M), pipe the buttercream frosting onto the cupcakes.
• Top with sprinkles if you like