This is one of the best recipes for strawberry muffins - yogurt, tender, with slices of strawberries and vanilla flavor. With this cupcake, we always mark the beginning of the strawberry season, because among other pastries with strawberries in our family, he firmly holds the first place.
This cupcake with a soft center and a crispy crust is the best match for Sunday tea drinking. He also walks well in the midst of rains, on rainy May and June days, when it is cold outside and you want to sit at home in an armchair, wrapped in a blanket, drink tea and read your favorite book.
I like not only eating, but also baking this cupcake so much that I parted and filmed the whole process so step by step that there is nowhere else to go. You may not even read the description, everything will be clear from photographs. For the love of cake!
The softened butter is mixed with regular and vanilla sugar.
Beat the mass until splendid.
Add one egg.
And beat after that with a mixer.
Add the second egg.
And also beat well with a mixer.
Add yogurt to the mixture, mix. Take yogurt natural, without additives. You can buy ready-made in the store (such as "natural activation"), or you can do it yourself - if you have a slow cooker, then use this recipe, and if not, then you can cook yogurt like this .
Sift and mix flour, baking powder, salt in a separate bowl.
Add flour to the dough.
My strawberries and cut into pieces.
Add the berries to the dough, mix gently.
The cake pan (I have a size of 25 by 13 cm) is greased with butter and sprinkled with flour. The form can be taken even smaller, the cupcake will turn out higher.
We spread the dough into a mold. We send to the oven preheated to 200 ° C. Bake for 50-60 minutes.
If the surface of the cake begins to burn, then cover it with foil. You can check if the cupcake is ready using a toothpick - pierce the pulp with it, if the toothpick comes out dry, then the cupcake is ready.
Cool and serve. Bon Appetit!