Japanese · Dessert
Cherry Blossom Cupcakes
A lightened take on a cherry blossom-inspired cupcake, built on a greek yogurt batter studded with fresh cherries and blushed pale pink, finished with a whipped yogurt topping instead of buttercream.
$1
15 minsPrep
19 minsCook
54 minsTotal
EasyLevel
Nutrition per serving
212Calories
8.5gProtein
6gFat
31.2gCarbs
13.5gSugar
1.4gFiber
198mgSodium
60mgChol
1.9gSat Fat
196mgPotassium
83mgCalcium
1.4mgIron
0.3mcgVitamin B12
1.8mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Sakura Beer (Cherry Blossom Ale)
local
Sakura Tea (Cherry Blossom Green Tea)
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 175°C and line 2 holes of a 6-hole muffin tin with paper cases, filling the remaining 4 holes halfway with water.
2
Whisk the cake flour, almond flour, baking powder and sugar together in a bowl.
3
In a separate bowl beat the egg with 40g greek yogurt, skim milk, vanilla extract and a drop of pink food colouring until smooth.
4
Fold the wet mixture into the dry ingredients until just combined, then fold through the halved cherries.
5
Divide the batter between the 2 lined holes and bake for 18-20 minutes until a skewer comes out clean.
6
Transfer the cupcakes to a wire rack and cool completely, about 20 minutes.
7
Whip the remaining 35g greek yogurt until thick and billowy, then spoon or pipe onto the cooled cupcakes.
8
Top each cupcake with a whole cherry to garnish and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g cake flour
- 0.4 oz10g almond flour
- 0.6 oz16g sugar white
- 1.4 oz40g greek yogurt
- 5/85/8 eggs, lightly beaten (30g)
- 0.1 oz3g baking powder
- 0.1 oz2g vanilla extract
- 0 oz1g pink gel, a tiny drop food colouring
- 1.1 oz30g pitted and halved, folded into batter cherry
- 0.5 oz15g skim milk
- 1.2 oz35g whipped for topping greek yogurt
- 0.7 oz20g whole, for garnish cherry
