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–+ servings

Vanilla Yogurt Flower Garden Cupcakes

Couverts12 cupcakes
Preparation 45 minutes
Deel op Facebook Print Recipe

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
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Course; Cupcakes-Brownies