Name: Blueberry Yogurt Cupcakes
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1 c. all-purpose flour -; 1/2 c. ground almonds (or, if you'd prefer, omit and use another 1/2 cup all-purpose flour) -; 2 tsp. baking powder -; 1/4 tsp. salt -; 1 1/4 c. sugar -; Grated zest of 2 lemons -; 2 1/2 c. plain Greek yogurt -; 3 large eggs -; 1 1/4 tsp. pure vanilla extract -; 1/2 c. canola oil -; 1 package unflavored gelatin -; 1 can blueberry pie filling -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Blueberry Yogurt Cupcakes

1. 1 c. all-purpose flour -

2. 1/2 c. ground almonds (or, if you'd prefer, omit and use another 1/2 cup all-purpose flour) -

3. 2 tsp. baking powder -

4. 1/4 tsp. salt -

5. 1 1/4 c. sugar -

6. Grated zest of 2 lemons -

7. 2 1/2 c. plain Greek yogurt -

8. 3 large eggs -

9. 1 1/4 tsp. pure vanilla extract -

10. 1/2 c. canola oil -

11. 1 package unflavored gelatin -

12. 1 can blueberry pie filling -

How to cook deliciously - Blueberry Yogurt Cupcakes

1. Stage

Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter a cupcake tin and place it on a baking sheet.

2. Stage

Whisk together the flour, ground almonds (if using), baking powder, and salt.

3. Stage

Put 1 cup sugar and zest of 1 lemon in a medium bowl and, with your fingertips, rub the zest into the sugar. Add 1/2 cup yogurt, eggs, and 1/4 teaspoon vanilla and whisk until the mixture is well blended. Whisk in the dry ingredients. Fold in the oil. Pour batter into cupcake tin, filling cups about 2/3 of the way.

4. Stage

Bake for 18 to 20 minutes, or until the cupcakes begin to come away from the sides of pan; they should be golden brown, and a thin knife inserted in the center should come out clean. Transfer the pan to a rack and cool for 5 minutes, then run a butter knife between the cupcakes and the sides of the pan. Turn out cupcakes and cool to room temperature.

5. Stage

To make the glaze: In a medium bowl, mix together 1/4 cup sugar, zest of 1 lemon, 1 teaspoon vanilla, 2 cups Greek yogurt, and gelatin. Spoon over cupcakes and chill. Top each with a spoonful of pie filling.