Usuba
Yogurt Cupcakes with Jam Filling
Tender cupcakes with yogurt and berry jam. Delicious warm and the next day too. You can bake several small cupcakes or one large one. Store in a tightly sealed bag at room temperature.
- Total
- 60 min
- Standard serving
- 71.7 g
Ingredients
Total 9
Instructions
- 1
Step 1
Preheat the oven to 190 degrees.
- 2
Step 2
Melt the butter in a saucepan and set aside.
- 3
Step 3
In a bowl, whisk the eggs with sugar, vanilla, melted butter and yogurt.
- 4
Step 4
Mix the sifted flour with baking soda. Add to the egg mixture in portions, stirring thoroughly. The dough should have the consistency of thick sour cream.
- 5
Step 5
Spread 1 tablespoon of batter into each cup of a muffin tin (greased with oil or lined with paper muffin cups). Place 1 teaspoon of jam in the center of each cup and cover with the remaining batter.
- 6
Step 6
Bake in a preheated oven for about 20 minutes until evenly golden brown. Check for doneness with a wooden pick — it should come out dry.
- 7
Step 7
Remove the cupcakes from the oven and let them cool in the molds for 5 minutes. Then take them out and let them cool on a wire rack. Before serving, dust with powdered sugar.
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