Greek Lemon Cupcakes With Greek Yogurt And Olive Oil Recipes

LEMON-OLIVE OIL CUPCAKES

Provided by Food Network

Categories dessert

Time 1h30m

Yield 24 cupcakes

Number Of Ingredients 13

Lemon-Olive Oil Cupcakes image

Steps:

Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with paper liners.
Make the cupcakes: Whisk the flour, baking powder and salt in a medium bowl. Combine the olive oil and sugar in a large bowl and beat with a mixer on medium-high speed until smooth and creamy, about 4 minutes. Beat in the eggs, one at a time, then beat in the vanilla and lemon zest. Reduce the speed to low; beat in the flour mixture in three batches, alternating with the milk. Increase the speed to medium high and beat until combined.
Divide the batter among the muffin cups, filling them three-quarters of the way. Bake until the tops are lightly golden and a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Let cool 10 minutes in the pan, then remove to a rack to cool completely.
Meanwhile, make the frosting: Combine the egg whites and sugar in the bowl of a stand mixer and place over a small pot of simmering water (make sure the bottom of the bowl does not touch the water). Whisk by hand until the sugar is dissolved and the mixture is warm to the touch, about 5 minutes. Remove the bowl from the pot and attach to the mixer; beat with the whisk attachment on high speed until the meringue is shiny and holds stiff peaks, about 7 minutes. Switch to the paddle attachment. With the mixer on medium speed, gradually add the butter and beat until smooth, 1 more minute. Add the vanilla and mix until just combined. Spread the frosting on the cupcakes.

Ingredients

2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup extra-virgin olive oil
2 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
2 teaspoons grated lemon zest
1 cup whole milk
4 large egg whites, at room temperature
1 1/4 cups sugar
3 sticks unsalted butter, cut into pieces, at room temperature
1 1/2 teaspoons pure vanilla extract

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

Provided by momaphet

Categories Dessert

Time 35m

Yield 12-15 cupcakes

Number Of Ingredients 10

Greek Lemon Cupcakes With Greek Yogurt and Olive Oil. image

Steps:

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.

Ingredients

2 cups flour
4 teaspoons baking powder
1 cup sugar
1 cup olive oil
7 ounces low fat Greek yogurt (200 grams)
2 eggs
1 -2 lemon, juiced
2 lemons, Zest
1 -2 tablespoon fresh lemon juice
1/2-1 cup powdered sugar

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GREEK LEMON CUPCAKES WITH GREEK YOGURT AND OLIVE OIL.

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From olivetomato.com
5/5 (3)
Total Time 45 mins
Category Breakfast, Dessert
Calories 330 per serving

Greek Lemon Cupcakes With Greek Yogurt And Olive Oil Recipes

LEMON-OLIVE OIL CUPCAKES

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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