MAKES ONE DOZEN CUPCAKES:
1. Cream in mixer (2 minutes, medium, kitchenaid paddle attachment):
6 tablespoons unsalted butter (room temp)
1 cup packed light brown sugar
2. Incorporate 2 eggs (room temp) in butter/sugar mix
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3. Dry ingredients
1.5 cup sifted flour
2 tsp. baking powder
¼ tsp salt
4. Wet ingredients (whisk together):
½ cup yogurt
½ cup milk
1 tsp. vanilla
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5. Add half of dry ingredients (incorporate)
6. Add all of wet ingredients (incorporate)
7. Add remaining half of dry ingredients
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8. Fill cupcake wrappers
9. Bake 16-18 minutes, 350 degrees
10. Cool on wire rack
11. Frost with nutella and raspberries
** fancy alternative: for some crunchy texture add 1-2 teaspoons of ½ cup ground hazelnuts and 2 tbsp. ground, raw sugar mixture to each cupcake wrapper before you pour batter (pictured up top)
1 comments:
YUM!
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