This is a great yogurt cupcake recipe. The cupcake turns out to be very fragrant, magical citrus, with your favorite berries. You can take any berries - frozen or fresh. But if you took sour berries, for example, cranberries, then you can add more sugar to the dough.
It is necessary
- For eight servings:
- - 400 g of berries;
- - 300 g of sugar;
- - 250 ml of yogurt;
- - 230 g of wheat flour;
- - 225 ml of vegetable oil;
- - 200 g of icing sugar;
- - 80 g of almonds;
- - 50 g butter;
- - 4 eggs;
- - 1 vanilla pod;
- - 1 teaspoon of lemon zest, orange zest, baking powder;
- - biscuit crumbs.
Instructions
Step 1
Lubricate the form with butter, sprinkle with biscuit crumbs, put in the refrigerator.
Step 2
Separate the yolks from the whites. Whisk separately the egg yolks, vegetable oil, yogurt, vanilla pulp, zest, sugar (120 g). Sift flour with baking powder into a bowl, mix.
Step 3
Whisk the whites with a pinch of salt. Pour in 120 g of sugar, let it dissolve, add proteins to the dough. Then add the washed berries.
Step 4
Bake at 160 degrees in the oven for 50-60 minutes. Cool the yoghurt cake, remove from the mold, refrigerate on the wire rack.
Step 5
Cook 1 tbsp. a spoonful of sugar in 50 ml of water until caramel is formed. Add the almonds, place the caramel on a baking sheet covered with baking paper and cool. Then break the resulting caramel into small pieces.
Step 6
Melt the icing sugar in a water bath, adding vegetable and butter. At the end, mix with the caramel, do not wait for the caramel pieces to completely dissolve. Pour the icing over the finished yoghurt cake and let cool.
