Vanilla Yogurt Flower Garden Cupcakes
Ingredients
- 3/4 cup canola oil
- 3/4 cup plain whole-milk yogurt
- 3/4 cup sugar
- 1 large egg
- 1 1/2 tsp. pure vanilla extract
- 1/2 tsp. salt
- 1 1/4 cups cake flour
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1 1/2 cups confectioners’ sugar
- 2 tbsp. pomegranate juice
- Edible flowers for garnish
Instructions
- In a bowl, beat together canola oil, plain whole-milk yogurt, sugar, egg, vanilla extract, and salt until well combined.
- In another bowl, whisk together cake flour, baking powder, and baking soda.
- Gradually mix the dry ingredients into the wet ingredients until a smooth batter forms.
- Line a 12-cup muffin pan with paper liners and divide the batter evenly among the cups.
- Bake the cupcakes at 350°F until a toothpick inserted into the centers comes out clean, about 17 minutes.
- Allow them to cool completely.
- In a small bowl, whisk together confectioners’ sugar and pomegranate juice to create a glaze.
- Drizzle the glaze over the cooled cupcakes.
Notes & Wine Advice
Garnish the cupcakes with edible flowers for a delightful flower garden theme.
Nutrition values
Calories: 250 kcal