The most tender cupcake I knowsmile the dough is very fluffy and soft, melts in your mouth… You can use it as a basic recipe and try it with different additives. It’s also good without berries, just with zest, and you can drizzle the finished cupcake with lemon glaze. You can use other berries as well, but they should not be too juicy. I highly recommend using good quality and delicious yogurt. I had homemade yogurt made with regular sourdough you can buy at the supermarket.
Ingredients:
150 g softened butter
170g sugar
2 eggs
140g natural yogurt
zest of one lemon
vanilla sugar
225 grams of flour
1 tsp. baking powder
125 g blueberries (I have frozen)All ingredients must be at room temperature.
Beat the butter thoroughly with the sugar and vanilla sugar. Add the zest. Then one by one add eggs, beating well after each one.
In a separate bowl mix flour with baking powder. Add yogurt and flour mixture one by one. Mix well. Now add the berries and gently mix them into the batter.
Grease a mould (I have a ring dish with a diameter of 24 cm, you can take a 13*20 cm bread form) with butter and pour the dough into it.
Bake at 160 degrees for about one hour. Check the readiness with a skewer, it should come out of the ready muffin dry.
Take out of the oven and leave in a mold for 10-15 minutes, then take out of the mold and cool completely on a rack. Before serving, sprinkle with powdered sugar.
Enjoy your appetite!
