Airy cakes with raspberry filling and a lemony glaze spell indulgence yet, they're light!
Preheat oven to 350°F (180°C). Place cupcake liners into wells of Muffin Pan; set aside. Using Microplane® Zester, zest lemon to measure 1 tbsp (15 mL) zest. In Stainless (4-qt./4-L) Mixing Bowl, combine sugar and oil; whisk well with Stainless Whisk. Add zest, yogurt, milk and extract; whisk until well blended.
Combine flour, baking soda and salt in Small Batter Bowl; mix well. Using (7-in./18-cm) Strainer, sift flour mixture into wet ingredients; whisk until blended. Using clean whisk, whisk egg whites vigorously in Stainless (2-qt./2-L) Mixing Bowl 1 minute or until very foamy; fold into batter.
Immediately scoop batter into liners using level Large Scoop. Using Small Scoop, place a very scant scoop of pastry filling (about 1 tsp/5 mL) onto centers of cupcakes; push in gently with back of scoop. Bake 15-17 minutes or until tops spring back when lightly pressed. Remove pan from oven to Stackable Cooling Rack; let stand 5 minutes. Carefully remove cupcakes from pan.
Meanwhile, for ganache, place chocolate in (2-cup/500-mL) Prep Bowl. Microwave on HIGH 45-60 seconds or until almost melted; stir until smooth. Stir in yogurt and extract. Dip tops of cupcakes into ganache, coating tops evenly. Garnish with raspberries.
U.S. Nutrients per serving: Calories 190, Total Fat 6 g, Saturated Fat 1.5 g, Cholesterol 0 mg, Carbohydrate 31 g, Protein 3 g, Sodium 150 mg, Fiber 1 g
Pastry filling is sold in jars and is formulated not to spread when baked. If desired, 1/4 cup (50 mL) jam and 1 tsp (5 mL) cornstarch can be combined and substituted for the pastry filling.
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