Winter waved its snowy tail and melted into the sunny smile of a young spring. Finally warm! I don't feel like it anymore fried meat, hot soup, cake covered with a huge layer of cream or chocolate. I want lightness! It's time to prepare cool desserts, soufflé cakes and "lightweight" muffins. One of these cupcakes I want to bring to your attention.

Cooking time: 1 hour \ Servings: 8-10

Ingredients

For the cupcake:

• flour - 250 grams
• sugar - 250 grams
• natural yogurt - 200 grams
• eggs - 3 pieces
• butter- 20 grams
• baking powder - 1 teaspoon with top
• zest of 1 orange
• vanilla extract - 1 tbsp. a spoon
• frozen berries - 1 glass

For glaze:

• 1 protein
• lemon juice - 1 tbsp. a spoon
• icing sugar - 250-300 grams

Preparation

The first thing to do is defrost the berries (if using frozen ones). We take them out of the freezer and put them in a colander to drain the juice. I used different berries, in my mix and raspberries, and strawberries, and blueberries. You can, of course, use fresh berries, even better.



Melt a little butter and grease it with the form in which we will bake the cake. We put the mold in the refrigerator for 30 minutes or while we prepare the dough.



Put natural yoghurt in a bowl and mix it with the zest of one orange.



Add a spoonful of vanilla extract or vanilla sugar.



Beat three eggs until light foam.



Add sugar to the eggs and beat well until the sugar is completely dissolved.



Add yogurt to the beaten egg mixture and stir.



Sift flour and baking powder and add a little to the dough, continuing to beat with a mixer.



This is how the dough should look like thick sour cream.



The berries were thawed by that time, add them to the dough and mix gently, and from the juice, if desired, make a delicious fruit drink.



It's time to get the mold out of the refrigerator and sprinkle it with flour, remove the excess flour.



Pour the prepared dough into a mold and place in the oven, preheated to 160-170 degrees.



We take the cake out of the oven and leave it in the form to cool slightly.



Here is such a beautiful cupcake with berries. It is optional, but you can sprinkle it on top icing sugar or decorate with protein glaze.



Protein glaze. To prepare the icing, add protein and lemon juice to the icing sugar and beat with a mixer for 4-5 minutes until a thick mass is obtained.



We put the icing on the cake, quickly distribute it on the sides and on top. You can put a couple of strawberries on top, or you can sprinkle with chocolate.

Cupcake recipes with simple step by step photos instructions

yogurt cake

1 hour

250 kcal

5 /5 (4 )

Probably, everyone in life has faced a problem when in the refrigerator you find outdated dairy or fermented milk products for a couple of days. V fresh It's already scary to use them, it's a pity to throw them away, but such products are quite suitable for baking.

The other day I stumbled upon baby yogurt, which expired a day ago. I had to look for a recipe for what can be baked from yogurt. It turned out that a lot: pancakes, pancakes, cookies, pies and cakes. However, my choice fell on muffins.

A minimum of ingredients, simple ingredients, ease of kneading the dough and baking, tenderness, airiness and porosity - these are the qualities that I would characterize the baked goods prepared according to this recipe.

In addition, you can add a variety of additives to baked goods, which will make relatives feel like you are making cupcakes according to a new recipe every time.

I added strawberry jam to baking, because my son just adores it. You can put in the cake what you and your family like best in baking, and thus create your own original recipe.

• Inventory and kitchen appliances: container for kneading dough; mixer; one large pan or several small muffin tins; oven.

Necessary products

Features of the choice of products

Suitable for baking cupcake any yogurt- you can take fat and fat-free, natural and with additives. The taste of your baked goods will depend on which fermented milk product you use.

Bulgaria is considered the birthplace of yoghurt. There it is called "jelly mlyako". The first Bulgarian yoghurts were made from sheep's milk. But cupcakes were invented to cook in ancient Rome.

How to make a yogurt cupcake: a step by step recipe

Making a yoghurt cake is easy, and the recipe is very simple. To make it accessible and understandable, I have broken down the cooking process into eight stages.

1. Since the dough is prepared very quickly, you just need to mix necessary ingredients, then we first turn on the oven at 190-200 degrees so that it has time to warm up.

2. Remove the oil from the refrigerator so that it melts slightly and becomes soft.

3. Ingredients for stage 3:

• butter - 100 g;
• sugar - ¾ glass;

Rub the butter well with sugar. This can be done with a spoon or with a mixer.

4. Ingredients for stage 4:

• eggs - 2 pcs;
• vanillin - on the tip of a knife;
• drinking yogurt - 1 tbsp.

Drive eggs into the mixture, pour in yogurt, add vanillin. Mix the ingredients well.

To achieve more delicate taste, use only yolks.

5. Ingredients for stage 5:

• flour - 2 tbsp;
• baking powder - 10 g.

Mix flour with baking powder. And add in small portions to the mixture. The yogurt dough should be like thick sour cream in consistency.

6. You can make one large cupcake. For this, the dough is spread on a pre-greased form. I cooked yoghurt muffins in tins. I have them metal. In order not to lubricate them with anything, I put paper molds in them. I put one tablespoon of dough into each mold, then put one teaspoon in the center strawberry jam and covered it with dough so that at least 3-5 mm remained to the top of the mold. I got 12 cupcakes.

7. Place the yoghurt cake in a preheated oven. The baking time will be 20-30 minutes. The pastry should become uniform in color and acquire an “appetizing” dark golden color.

8. Once cooked, yoghurt baked goods should be left in the oven until they cool completely. After the muffins have cooled completely, remove them and sprinkle the top with powdered sugar.

How beautiful to arrange and serve a cupcake

Cupcakes can be garnished by pouring hot chocolate onto the top or chocolate icing, sweet syrup.

If the baked goods are intended for festive table then you can sprinkle it with yogurt, garnish with cinnamon and fresh strawberries or other berries.

Also, cream, mastic are suitable for decoration. You can sculpt beautiful flowers or interesting thematic figures from mastic.

Step-by-step recipes for making tender and delicious cupcake on yogurt

2018-04-29 Natalia Danchishak

Grade
recipe

4162

Time
(min)

Servings
(people)

In 100 grams ready meal

5 gr.

16 gr.

Carbohydrates

42 gr.

331 kcal

Option 1. The classic recipe for yogurt cake

The easiest way to cook delicious treat- bake a cupcake. It is especially tasty and tender with yoghurt. V classic recipe raisins are added to the dough, but you can experiment and use other chopped dried fruits.

Ingredients

• two large eggs;
• 25 g of light raisins;
• 200 ml natural yoghurt;
• 5 g table salt;
• 200 g premium flour;
• ¼ packs of oil drain .;
• 10 g baking powder;
• 10 g margarine;
• 200 g granulated sugar.

Step-by-step yogurt cupcake recipe

Grind the butter on a grater. Place it in a metal cup. Put on low heat and keep until the butter has completely melted. Turn the oven 180 degrees.

Grease a muffin tin with margarine and lightly grind with flour. Combine the rest of the flour with baking powder and sift everything. Put the raisins in a bowl, cover with boiling water and leave to steam for ten minutes.

Pour sugar into a deep glass cup and add eggs. Beat on medium speed for about a couple of minutes. Continue whisking in the ghee and yogurt.

Switch the mixer to low speed. Add flour in small portions. Turn off the appliance and set the dough aside for three minutes. Drain the raisins, dry them on a napkin and add to the dough. Gently stir in the dried fruit with a spatula.

Place the dough in a muffin tin and place in the oven. Bake for half an hour. Then check the readiness with a toothpick. If necessary, keep in the oven for another five minutes. Then take out, cool slightly and release from the mold.

Before serving, you can sprinkle the cake with icing sugar or cover lemon glaze... The baked goods will become even more flavorful if citrus zest is added to the dough.

Option 2. A quick yogurt cupcake recipe

Cupcakes are the most simple baked goods, the preparation of which does not require special efforts... It is enough to have minimal set ingredients to prepare tender and airy dessert... If you want to speed up the process, bake more than one large cupcake, but several small ones.

Ingredients

• ¾ stack. granulated sugar;
• 30 g powdered sugar;
• two eggs;
• 100 ml jam;
• 100 g butter;
• vanillin to taste;
• stack. natural drinking yoghurt;
• two stacks flour, premium;
• 10 g baking powder.

How to quickly make a yogurt cupcake

Combine sugar and soft butter in a mixer bowl and grind until the sugar grains dissolve. Beat eggs into the butter mixture, add vanillin and pour in yogurt. Continue whisking until smooth.

Combine flour with baking powder and sift. Add it in small portions to the liquid mixture until you get a dough with the consistency of thick sour cream.

Cover the cake pan baking paper... Spoon out half of the dough. Then gently spread the jam over the entire surface with a spoon and cover with dough. Place the dish in the oven for forty minutes.

If you don't have baking powder on hand, you can substitute baking soda for it. Only in this case it is added directly to the yogurt. The amount of flour can be less or more, it all depends on the consistency fermented milk product, so add it in small portions.

Option 3. Cupcake on yogurt with dried fruits

A yoghurt cupcake is everyone's favorite and easy-to-prepare delicacy. It can be of different shapes and sizes. The dough is kneaded both on natural and on berry or fruit drinks.

Ingredients

• any yogurt - 250 ml;
• any dried fruits - 150 g;
• chicken egg - three pcs.;
• vanilla sugar - a bag;
• cane sugar - 75 g;
• salt - a pinch;
• flour - one and a half stack.;
• baking powder - sachet;
• oil drain. - 40 g;
• the oil grows. - 20 ml.

How to cook

Turn on the oven 180 degrees. Coat the cake pan with butter. Wash dried apricots and prunes, place in a small plate and fill with boiling water. Set aside for ten minutes. We drain the water, and dry the dried fruits on a napkin. Cut them into small pieces, grind with flour and stir.

Separate the yolks from the proteins. In the first, add sugar, vanillin and salt. Shake well with a whisk. Without stopping the process, pour in yogurt, as well as ghee and vegetable oil.

Sift flour with baking powder. We introduce it into the liquid mixture, stirring thoroughly so that there are no lumps left. Add dried fruits and mix again. Beat the egg whites separately into a dense foam. We introduce them into the dough, gently stirring them in with a spatula.

Put the resulting dough in a muffin tin. We send it to the oven for about an hour. We check the readiness of the baking, take it out of the mold and cool it down.

Cupcake will get nice spicy taste if you add to the dough almond flour, cardamom or cinnamon. If the baked goods are intended for adults, you can soak them in syrup with added liqueur or cognac.

Option 4. Cupcake with yoghurt with berries

When hearty cakes with a fat cream get bored, you can prepare a delicious and light dessert with berries or fruits. Today, many housewives freeze them, so the cake is prepared not only in season, but also in winter.

Ingredients

• stack. frozen or fresh berries;
• 250 g flour;
• 10 ml vanillin extract;
• 200 ml of natural yogurt;
• zest of one orange;
• three chicken eggs;
• a bag of baking powder;
• 20 g of oil drain.

Glaze:

• 300 g powdered sugar;
• one egg white;
• 10 ml lemon juice.

Step by step recipe

If you are using frozen berries, first remove them from the freezer and put them in a sieve to get rid of the juice. Fresh berries wash, remove pits and also leave in a colander.

Melt some butter and brush over a cake pan. Put in the refrigerator for half an hour. Pour natural yogurt into a deep cup. Wash the orange and remove the zest from it using a special tool. Add it to yogurt. Add vanilla sugar and vanilla extract here.

Beat the eggs in a separate bowl, add sugar and continue beating until the crystals dissolve. Combine yogurt with beaten eggs and stir gently. Pour in the flour sifted with baking powder little by little, continuing to shake until you get a dough with the consistency of thick sour cream. Add berries and stir.

Grind the pan with flour and pour the dough into it. Place in the oven, preheating it to 170 C. Bake until golden crust... Pour the icing sugar into the egg white, add the lemon juice and beat until a thick mass is formed. Cover the chilled cupcake with it.

Baking will stay fresh longer if you replace some of the flour with potato or cornstarch.

Option 5. Cupcake on yogurt with cocoa

The cupcake for this recipe consists of two layers: white and chocolate. The baked goods are tender, tasty and aromatic.

Ingredients

• wheat flour - 170 g;
• drinking water - 60 ml;
• baking soda - 25 g;
• cocoa powder - 40 g;
• finely ground salt - 5 g;
• yogurt - 150 ml;
• oil drain. - ½ pack;
• chicken egg - three pcs.;
• sugar - stack.

How to cook

Turn the oven 180 degrees. Lubricate the deep mold with oil. Combine flour with baking soda and salt. Stir.

In a separate bowl, combine the sugar with soft butter... Beat with a mixer until fluffy. While beating, gradually add the eggs.

Add half of the flour to the butter and egg mixture. Stir. Now pour in half the yogurt and stir again. Add remaining flour, yogurt and continue to knead.

Transfer a third of the dough to another cup. Dilute cocoa with water and add to a smaller part. Stir. Pour half of the white dough into the mold, spoon the chocolate on top with a spoon and cover it with white. Bake for about an hour.

You can cover it with parchment to keep the cake evenly baked without burning on top. You can bake it in the oven or multicooker.

Yoghurt is delicious and healthy snack, an addition to breakfast or just a delicacy. But it turns out that many professional bakers use this the most useful product not only to satisfy hunger, but also to prepare lush baked goods that taste delicious and melt in your mouth instantly. That is why every noble pastry chef knows how to prepare a delicious yogurt cake using his own unique recipe.

What is the secret of baking on yoghurt and why is it that almost all sweet tooths treat it so tenderly and tenderly? It's that simple! Soft, porous and juicy are three words that perfectly describe any muffin on this product.

Lemon yogurt cake is perfect recipe for those who love bright citrus aroma and porous texture.

For dough (* glass 240 ml):

• Wheat flour top grade- 1.5 st *
• loosening powder - 1.5 tsp
• natural yogurt - 1 tbsp
• white sugar - 1 tbsp
• fresh chicken eggs - 3 pcs.
• lemon zest
• vanilla
• vegetable oil - 1/2 tbsp
• powdered sugar

For syrup, take:

• lemon juice - 1/3 tbsp
• sugar - 1/3 tbsp

Cold chicken eggs beat well with granulated sugar. Then, the recipe says, when the mass begins to thicken, pour in yogurt, add vanilla sugar or vanilla extract, lemon zest and mix everything well.

Slowly add flour mixed with baking powder. Whisk the mixture until smooth. At the end of cooking, add vegetable oil.

Line the cake pan with parchment soaked in butter. Pour the dough into it. Then, it recommends the recipe, heat the oven and send the yogurt cake to bake for an hour at an average of 170-180 degrees.

While the pastry is baking, prepare the syrup. To do this, mix lemon juice and sugar in a saucepan and cook the mixture until the sugar is completely dissolved.

After the end of baking, take out the cake and pierce it with a wooden skewer. Then, without removing it from the mold, pour the syrup. When the baked goods have cooled down, they can be removed and served.

Almond cake

Another very simple one, and most importantly quick recipe with the use of natural yoghurt - this is a fragrant almond cake.

For cooking you will need:

• wheat flour - 180 g
• fresh chicken eggs - 2 pcs.
• white sugar - 120 g
• plain yogurt - 200 g
• butter - 50 g
• loosening powder - 1.5 tsp
• a pinch of salt
• crushed almonds - 150 g

Test preparation will take a matter of minutes. To do this, beat the eggs with sugar, adding a pinch of salt.

Melt butter in a saucepan, pour yogurt into it. Then, in a thin stream, the recipe says, introduce beaten eggs into the mass, while actively stirring it.

Pour the sifted wheat flour into the mixture in portions and mix. Add the crushed almonds at the end. It is not necessary to chop very finely, you can simply cut the nucleolus into 4 parts.

Grease the muffin tins and pour the dough into them, filling a little more than half. Send the molds to the oven and bake the muffins for about 20 minutes at medium heat.

Traditionally, you can check the readiness of the baking with a toothpick or skewer. If desired, the top can be covered with sweet icing or cream.

Video recipe for making a yogurt cupcake

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• 250 g of any yogurt;
• 3 chicken eggs;
• 2-3 st. tablespoons of sugar;
• 1.5 cups flour;
• 40 g butter;
• 2 tbsp. tablespoons of vegetable oil;
• 1 bag of baking powder;
• a pinch of salt;
• 1 bag of vanilla sugar;
• 150 g of any dried fruit (raisins, prunes, dried apricots, lemon peel).

Set the oven to heat up to 180 ° C. Grease a baking dish with butter. Rinse dried fruits under running water and pour boiling water over for 5-10 minutes. Then drain the water from them, dry with paper towels, if necessary, cut into small pieces. Transfer the dried fruit pieces to a bowl and mix with 0.5 teaspoon of white wheat flour or potato starch.

Separate the egg whites from the yolks. In a deep bowl, beat the egg yolks with the added sugar, salt and vanillin. While whisking, add the yogurt, vegetable oil, and melted butter. Pour in the sifted flour and baking powder, mix everything thoroughly so that there are no lumps. Add dried fruit pieces in flour to the dough.

In a separate bowl, beat the egg whites until firm. Gently add the whites to the dough and stir until you get homogeneous mass... Pour the thin (thick sour cream consistency) dough into a muffin pan.

Bake the muffin in the oven until golden brown, about 1 hour. Check the readiness of the dish with a wooden toothpick: if it comes out dry from the dough, the cake is ready. Gently remove the finished cake from the mold, turning it over on a plate, let it cool completely. Then the treat can be cut into pieces and served.

If you wish, you can sprinkle the cooled cake with powdered sugar or garnish with dried fruit.
Bon Appetit!