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Greek vanilla cupcake

Name: Greek vanilla cupcake
Prep time: 600 s
Cook time: 900 s
Total time: 1500 s
Yield: 18
Cuisine: European,British
Ingredients: 1 1/2 cup Wheat flour whole-grain; 4 teaspoons Leavening agents baking powder low-sodium; 1/4 teaspoon Salt table; 2/3 cup Sugars powdered; 1/4 cup Oil canola; 2 Mediums Egg whole raw fresh; 1/2 teaspoon Vanilla extract; 150 grams Nestle Milkpak Yogurt; 30 grams Nestle Milkpak UHT; 300 grams Nestle Milkpak Yogurt; 1 teaspoon Vanilla extract; 1 cup Sugars powdered

25'

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Not included in this recipe

Treenut

Peanuts

Fish

Crustaceans

Dessert

European

British

Ingredients

Servings

- 18 Portions +

Wheat flour, whole-grain

1 1/2 cup Wheat flour, whole-grain

Leavening agents, baking powder, low-sodium

4 teaspoons Leavening agents, baking powder, low-sodium

Salt, table

1/4 teaspoon Salt, table

Sugars, powdered

2/3 cup Sugars, powdered

Oil, canola

1/4 cup Oil, canola

Egg, whole, raw, fresh

2 Mediums Egg, whole, raw, fresh

Vanilla extract

1/2 teaspoon Vanilla extract

Nestle Milkpak Yogurt

150 grams Nestle Milkpak Yogurt

Nestle Milkpak UHT

30 grams Nestle Milkpak UHT

Nestle Milkpak Yogurt

300 grams Nestle Milkpak Yogurt

Vanilla extract

1 teaspoon Vanilla extract

Sugars, powdered

1 cup Sugars, powdered

Average price

Greek vanilla cupcake

Nutri value

Go to instructions

Instructions

2 Steps

25'

Total

10'

Preparation

15'

Cooking

Waiting

Step by step

1 of 2

10'

Step 1

Preheat oven at 200 C
In a bowl mix together the flour, baking soda and salt
In a medium bowl, mix together the sugar and oil add eggs one by one. Then add yogurt in it.
Gradually pour the yogurt mixture in the dry ingredients and mix to combine.

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2 of 2

15'

Step 2

Using an ice cream scoop fill each muffin cup up to half and bake for 15-18 mins. Mix all ingredients of frosting and pour this mixture in a piping bag. Decorate the top of cupcake with this frosting and keep refrigerated

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