Sunday, November 8, 2009

Pandan Yogurt Cupcakes

I love baking with yogurt, after all it is a lot healthier than using butter and my cakes come out moist every single time!! I adapted this recipe from Little Corner of Mine. I love all her yogurt recipes!! Since I don't have tall muffin paper cups, I used the same method as my Paper-Lined Sponge Cakes.

Servings: 8 large paper cups (12 normal paper cups)

1 1/2 cups all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 cup plain yogurt (I used plain non-fat yogurt)
1 cup sugar
3 large eggs, beaten
1/2 tsp. pandan extract
1/2 cup canola oil

1. Preheat oven to 350 degrees F
2. In a bowl, soft flour and baking powder. Add in salt & Sugar. Stir to mix.
3. Add in beaten eggs, yogurt, pandan extract, and oil. Stir until incorporated.
4. Scoop the batter into each paper cups until 3/4 full.
5. Bake for 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.


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