finding new flavors

Just in time to greet the Easter bunny (and the forecasted snow flurries that I am ignoring) I made these today.  I had a recipe for a French Yogurt Cake that I have been wanting to try, but I was really in the mood for cupcakes, so with a few tweaks, I ended up with super moist yummy cupcakes.  A simple butter cream icing put them over the top.

Ingredients:
1 cup of cake flour
1/2 cup ground almonds
1 teas baking powder
pinch of salt
3 eggs, beaten
1/2 stick butter, melted
1 cup of sugar
1/2 cup of yogurt
1/2 teas vanilla

Method:
1. Set the oven at 350.
2. In a bowl, mix all the dry ingredients listed through the salt. Set aside.
3. In a larger bowl, using a whisk, mix together the eggs, butter, yogurt, vanilla and sugar until combined. Do not over mix.
4. Mix in the dry ingredients until combined, again, do not over work the batter.
5. Pour in a muffin pan that has been lined with aluminum muffin cups.
6. Bake at 350 for 25 minutes. Cakes are done when a toothpick inserted in the middle comes out clean. Makes 12 cupcakes.

Buttercream icing:
For the butter cream icing, combine 5 TB of whipping cream, 1 teaspoon of vanilla extract, 3 cups of sifted confectioner’s sugar and 1 stick of butter, melted. Combine well using a whisk.