Greek Lemon Cupcakes With Greek Yogurt and Olive Oil.

"These cupcakes are based on a Greek cake made with yogurt called yiaourtopita, which translates into yogurt pie but is basically a syrupy yogurt cake. This version is lighter; has fewer eggs and does not contain butter. From the blog olivetomato"
 
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photo by sheepdoc photo by sheepdoc
photo by sheepdoc
Ready In:
35mins
Ingredients:
10
Yields:
12-15 cupcakes
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ingredients

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directions

  • DIRECTIONS.
  • Preheat oven at 350 degrees F (180 degrees Celsius),and line a muffin pan with muffin liners.
  • In a large bowl mix sugar and olive oil, add the eggs and mix.
  • Add the yogurt, lemon peel and lemon juice and mix well.
  • In another bowl blend flour with baking powder.Add the flour ½ a cup at a time to the batter while mixing.
  • Fill the muffin cups 2/3 full. Bake for 25-30 minutes, or until an inserted toothpick comes out clean.
  • Let them cool in the pan for about 5 minutes and remove and let them cool completely. When cool drizzle with glaze.
  • Lemon Glaze.
  • Add powdered sugar to lemon juice stirring with a spoon until you have a thick consistency that is pourable. The ratio is about ½ cup powdered sugar for every tablespoon of lemon juice. Start with the smaller amount and make more if needed.

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Reviews

  1. These were awesome! I was afraid these wouldn't work out because I couldn't keep the olive oil and sugar from separating but the yogurt made it all work. The texture is wonderful - so moist. Made for ZWT9.
     
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