Yogurt cupcake with strawberries
8 servings
75 minutes
Yogurt cake with strawberries is a delicate combination of airy dough and the refreshing tartness of berries. British cuisine is renowned for its baking traditions, and this recipe adds a modern touch by using natural yogurt for tenderness and lemon zest for aromatic emphasis. Strawberries not only decorate but also provide sweet freshness, creating a harmony of flavors. The light tartness of lemon highlights the softness of the dough, while the vanilla note adds sophistication. This cake is perfect for morning tea or cozy evenings. It is versatile — it can be served with ice cream, whipped cream, or simply enjoyed as a warm slice with a cup of fragrant tea.
1
Whip the butter with sugar until fluffy for about 3 minutes.
- Butter: 220 g
- Sugar: 2 glasss
2
In a separate bowl, beat one egg at a time. Pour in the lemon juice.
- Chicken egg: 3 pieces
- Lemon juice: 3 tablespoons
3
Add flour, baking soda, salt, and lemon zest. Mix.
- Wheat flour: 400 g
- Baking soda: 0.5 teaspoon
- Salt: 0.5 teaspoon
- Lemon zest: 1 piece
4
Add the flour mixture to the butter mixture and gradually add yogurt while mixing, as well as milk and vanillin.
- Plain (natural) yoghurt: 225 g
- Milk: 100 ml
- Vanillin: 1 teaspoon
5
Mix the sliced strawberries with the dough.
- Strawberry: 340 g
6
Bake in any of your favorite shapes for 1 hour at 180 degrees.
