Saturday, January 30, 2010

Lemon Yogurt Cup Cakes

Initially my plan is to bake a yogurt cake rather than cup cakes, but something went wrong on the batter. So, I changed my plan to bake cup cakes instead. Luckily it turned out fine! The result is fragrant and springy cupcakes...and delicious too :)


180 flour, sifted
1tsp baking powder
200gm plain yogurt
120gm egg
120gm fine sugar
50gm sunflower oil
zest of 1 medium-size lemon
juice of 1 medium-size lemon
1tsp vanilla essence


1. Preheat oven to 190 degrees C. Paper line the cup cake tin.

2. In a large bowl, combine yogurt, sugar, vanilla essence, lemon zest, lemon juice and egg. Beat lightly.

3. Mix it with flour and baking powder. Pour in the oil to mix well.

4. Fill muffin cups. Bake at 190 degrees C for 25 minutes.

5. Take out the muffin and leave it cool before serving.


choi yen said...

what the different between normal cupcake & yogurt cup cake? more sourish taste perhaps?


Nice cupcake...LI surely have lots of recipes to share but unfortunately i don't know how to cook or rather no passion in cooking (maggi mee i know lar)

George Gaston said...

How great is this cupcake! I love the simple ingredients and their combined spectacular results. Definitely going to make a batch of these, thanks.

New Kid on the Blog said...

this is best to eat with a cup of hot coffee... yummy yummy yummy!!!

Little Inbox said...

mimid3vils, with yogurt, the cake is more moist and fragrant.

MRC, maggi mee no good for health la.

George, no problem.

New Kid, yup, you are right!


Tak ada choice lor coz I talak tau cook mah

Little Inbox said...

MRC, must limit the instant noodles intake. Really no good for health.

A Full-Timed Housefly said...

Oh this sounds refreshing ! The color is real sweet

Little Inbox said...

A Full-Timed Housefly, in fact it has a layer of shining surface on top. Just wonder why.


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