Thursday, October 23, 2008

Strawberry Yogurt Cupcakes


What is it with this cupcake craze?

And why are cupcakes so popular?

Let me try and prepare a list, and please do feel free to add on in the "Comments" section:

1) They are nifty little cakes that comes in no more than three bite-size ... okey two if you have a big enough mouth!

2) You can have more than two without feeling guilty!

3) They are oh so cute with their different decorations and pretty cases!

4) They are easily portable!

5) If one gets damaged, you can chuck that away and still have spares (unlike a whole cake)!

6) You don't need to be a maths genius when it comes to dividing out cupcakes (unlike a cake where you'll have to slice it into proportionate pieces so as not to seem to be showing any favouritism)!

7) You can colour your buttercream into various colours for piping onto the cupcakes and they'll look great!

DON'T YOU JUST SIMPLY LOVE CUPCAKES!

And you guessed it ... here's another cupcake recipe!


Strawberry Yogurt Cupcakes
(makes 12 cupcakes)

Ingredients:

1/2 cup sugar
113g unsalted butter
1 large egg
6 ounces strawberry yogurt (or any other fruit flavor of yogurt)
1 tsp. vanilla extract
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda

Buttercream Icing:

115g unsalted butter
1 cup powdered sugar
1 tsp vanilla extract
1 Tbsp lemon zest

Method:

1) Preheat oven to 180C. Line a muffin or cupcake tin with cupcake paper liners.

2) Beat the sugar and butter until light and fluffy. Add the egg and beat until blended. Pour in the carton of yogurt and vanilla extract and beat for another minute.

3) Sieve the flour, baking powder, baking soda and salt into a dry bowl.

4) Add the dry ingredients in 2 portions into the cake batter and mix until incorporated. Be careful not to over-mix!

5) Divide the mixture equally between the 12 paper-lined cupcake cups. Bake for 20 minutes or until cake tester comes out clean.

6) For the buttercream icing, beat on high the unsalted butter, icing sugar, vanilla extract and lemon zest until smooth and fluffy. Place buttercream in the fridge for about 20 minutes before piping your cupcakes.

7) Used a large star tip (1M) and pipe swirls on top of each cupcake and decorate with sugared roses. (I used gummy care bears as well for an added "fun" piece).





6 comments:

Ramya Vijaykumar said...

Yup, all you said about cupcakes popularity is true though... One can just gulp them at one go that ways too its an all time fav... I am crazy abt cupcakes and those are devilisly tempting...

Iron Chef Shellie said...

mmmmm these look yum!! (in response to your comment on my blog, cupcakes are an excellent breakfast food too ;) ) hehe
x

Pam said...

I love cupcakes and these are so cute and perfect. My daughter would LOVE them.

Anonymous said...

Can I replace unsalted butter with salted butter?

Victoria said...

Gorgeous cupcakes, i baked them last week for a friends dinner party, they got excellent reviews. They are so moist because of the yogurt, i didnt have butter so used marg. I made a strawberry yogurt icing for top to make it extra strawberryish. Thank you for recipe :-D

SayaK said...

Lovely fluffy, strawberry-scented cupcakes. Thanks for sharing this recipe. Definitely keeping it for future use :)

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