Greek Lemon Cupcakes With Greek Yogurt And Olive Oil Recipes

GREEK LEMON CUPCAKES WITH GREEK YOGURT AND OLIVE OIL.

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 CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
• Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
• Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
• Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
• To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.

MANGO CAKE WITH OLIVE OIL AND GREEK YOGURT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform cake pan.
• Beat sugar, butter, and olive oil together in a large bowl until light and fluffy, 3 to 5 minutes. Mix in egg and brandy.
• Combine flour, baking powder, baking soda, salt, and cinnamon in a separate bowl. Mix flour mixture into the wet ingredients alternately with yogurt and milk, stirring just until combined. Gently fold in mango. Spread into the prepared pan; batter will be thick.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.