Yogurt cupcake

Delicious, simple and very flavorful, for the whole family! Yogurt cupcake has an interesting composition and a pronounced lemon flavor. It can become a favorite in your cookbook. And there is nowhere easier to cook it - even a novice hostess will cope with the first time!

Maria

Recipe author

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Composition / ingredients

Servings:

Flour

200

Yogurt (natural)

200

Sugar

150

Vegetable oil

100

Eggs (large)

Lemon zest

Baking powder

Salt (pinch)

Syrup:

Lemon juice

Sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 6 g

Fats 24 % 13 g

Carbohydrates 65 % 35 g

283 kcal

GI: 3 / 3 / 94

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
How to bake a cupcake on yogurt with lemon flavor? Very simple! First, prepare the necessary ingredients according to the list. Take the flour of the highest grade. Vegetable oil - any, but preferably refined, odorless. I have sunflower oil, since olive oil can give a slight bitterness. Eggs need large selected ones. Yogurt needs natural without additives and thick enough, not drinkable. If there is no other besides drinking yogurt, you will need more mu
Step 2:
Combine eggs with sugar and beat with a mixer until smooth. The mass should be lush, increase 3-4 times.
Step 3:
Add room temperature yogurt, vegetable oil and whisk everything again until smooth. The mass will liquefy. That's the way it should be. If you want to get a more pronounced lemon flavor, you can take lemon instead of natural Greek yogurt.
Step 4:
Sift flour with baking powder and salt and add parts to the dough, beating each time until smooth. Flour may need more or less. Focus on the consistency. The dough should be thick, but fluid.
Step 5:
At the end, mix the lemon zest into the dough. You can do this with a mixer or a spatula. Below the recipe, see the information on how to properly remove the zest from a lemon.
Step 6:
Pour the dough into a greased cake pan and smooth it out. The size of my form is 21cm by 11cm. If you take a round shape, then a diameter of 18 cm will do. Place the cake in a preheated 180 ° oven and bake for 45-50 minutes until the skewer is dry.
Step 7:
While the cupcake is baking, prepare the syrup.
Step 8:
Pour lemon juice into a saucepan, add sugar. Bring the mixture to a boil over low heat and cook for 2 minutes until the sugar is completely dissolved.
Step 9:
Make deep punctures in the finished cupcake with a skewer.
Step 10:
Pour lemon-sugar syrup over the cupcake. I smeared it with a brush so that the syrup would definitely get inside the cupcake. Leave the cupcake to cool in the mold.
Step 11:
Transfer the cooled lemon cake to a platter, cut into pieces and serve to the table. Bon appetit!

Soft velvety structure, indescribable citrus aroma - here is everything that I appreciate so much in such baking!

It is important to learn how to properly peel citrus fruits. It directly depends on whether your baking will be bitter or not. 1. Pour boiling water over the lemon and dry it thoroughly. It is more difficult to grate the zest from a wet lemon. 2. It is more convenient to immediately rub the zest from a whole lemon or half. 3. It is necessary to remove only the upper yellow (orange in oranges, green in limes) layer, without affecting the white one going under it. It is the white layer between the peel and the pulp that gives bitterness. Therefore, try not to let it get into the dough.

Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !