devonly randomonium

Sugar-coated effery and shenanigans.

Nom, Nom, Nom: Blueberry Yogurt Cupcakes

on June 14, 2011

If you don’t know by now, I love to bake.

It’s funny because when I was younger, I hated being in the kitchen. I didn’t have the patience to make pound cakes, sweet potato pies or truckloads of Christmas cookies. On the other hand, my sister loved it. She would sing cheerfully and hum while icing cookies or filling pies. All I wanted to do is go outside and find weird bugs or play video games.

As I got older, I started to appreciate baking. It was fun. It usually involved as Paula Deen would say, “buttah” and sugar, and it became a release after a stressful day. So now I try to bake whenever I can.

Alrighty then. Time for today’s recipe. This recipe comes from the May 2011 issue of O almighty’s magazine (The Oprah Magazine).  This Blueberry Yogurt Cupcake recipe was featured in an article called Cooking Up Friendships by Howie Kahn. Cooking Up Friendships is about a group of food bloggers, brought together by the recipes of food writer and cookbook author, Dorie Greenspan. You can read the full article here.

This recipe is a fruit-inspired twist on Dorie Greenspan’s French yogurt cake created by French Fridays with Dorie member Joel Brown.

Blueberry Yogurt Cupcake Recipe

Serves 12

blueberry yogurt cupcakes



1 cup all-purpose flour
1/2 cup ground almonds (or, if you’d prefer, omit and use another 1/2   cup all-purpose flour)
2 tsp. baking powder
1/4 tsp. salt
1 1/4 cups sugar, divided
Grated zest of 2 lemons, divided
3 large eggs
1 1/4 tsp. pure vanilla extract, divided
1/2 cup canola oil
1 package unflavored gelatin, bloomed according to directions
1 (16-ounce) can blueberry pie filling

Active time: 30 minutes
Total time: About 45 minutes

Center a rack in the oven and preheat the oven to 350°. Generously butter a cupcake tin and place it on a baking sheet.

Whisk together the flour, ground almonds (if using), baking powder, and salt.

Put 1 cup sugar and zest of 1 lemon in a medium bowl and, with your fingertips, rub the zest into the sugar. Add 1/2 cup yogurt, eggs, and 1/4; tsp. vanilla and whisk until the mixture is well blended. Whisk in the dry ingredients. Fold in the oil. Pour batter into cupcake tin, filling cups about 2/3 of the way.

Bake for 18 to 20 minutes, or until the cupcakes begin to come away from the sides of pan; they should be golden brown, and a thin knife inserted in the center should come out clean. Transfer the pan to a rack and cool for 5 minutes, then run a butter knife between the cupcakes and the sides of the pan. Turn out cupcakes and cool to room temperature.

To make the glaze: In a medium bowl, mix together 1/4; cup sugar, zest of 1 lemon, 1 tsp. vanilla, 2 cups Greek yogurt, and gelatin. Spoon over cupcakes and chill. Top each with a spoonful of pie filling.

Adapted by Joel Brown from Dorie Greenspan’s French yogurt cake with marmalade glaze in Baking: From My Home to Yours (Houghton Mifflin Harcourt, 2006)

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