Greek Lemon Cupcakes With Greek Yogurt And Olive Oil Recipes

GREEK LEMON CUPCAKES WITH GREEK YOGURT AND OLIVE OIL.

Greek Lemon Cupcakes With Greek Yogurt and Olive Oil. image

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

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

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.

LEMON GEM CUPCAKES

Lemon Gem Cupcakes image

These are sunny, bright and FULL of amazing lemony flavor! Are are 100% vegan! From: Veganomicon, The Ultimate Vegan Cookbook. This recipe uses rice milk for the cakes and soy milk for the frosting. I have made them using soy milk in BOTH, and they turned out just fine!

Provided by Kozmic Blues

Categories Dessert

Time 35m

Yield 12 cupcakes

Number Of Ingredients 15

Ingredients

1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup canola oil
2/3 cup sugar, plus
2 tablespoons sugar
1 cup rice milk
1 teaspoon vanilla extract
1/4 cup lemon juice
1 tablespoon lemon zest
1/4 cup vegan margarine, softened (non hydrogenated)
1/4 cup soymilk
2 tablespoons lemon juice
2 cups confectioners' sugar, sifted

Steps:

Preheat oven to 350°F.
Line a 12 muffing tin with paper liners.
Sift together flour, baking powder, baking soda, and salt.
In a separate bowl, combine oil, sugar, rice milk, vanilla, lemon juice, and zest.
Pour the dry ingredients into the wet and mix until smooth.
Fill each muffin tin about 2/3 full.
Bake cupcakes for 17-20 minutes.
Remove cupcakes from muffin tin, and place on wire cooling rack.
Frost when fully cooled.
For the frosting: Beat the margarine with a hand mixer until fluffy.
Stir in soy milk and lemon juice.
Add confectioners sugar and mix until smooth.
Frost cupcakes.

Nutrition Facts : Calories 225.4, Fat 4.8, SaturatedFat 0.4, Sodium 145.8, Carbohydrate 44.8, Fiber 0.5, Sugar 33.2, Protein 1.6

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