Cakes with yogurt or cream cheese are always my favourites since they are moist, mild and the gentle sourness makes them not so sweet. Fresh strawberries add interesting texture and more flavour to these cupcakes. When eating them, I was eager at each bite to see if I could get a slice of strawberry or not.
Fresh strawberries are rather expensive, so each time I can buy some at a little bit cheaper price, I will definitely preserve them for making dessert instead of eating them raw, or using strawberries to decorate other desserts. I always dream of one day having a chance to pick those cute little things with my own hands in the berry gardens.
With these little cakes, I preserved them in an air-tight container then put them in the fridge to make sure that they would not get dry. When the cake is cooler, it is tastier becasue of its moist yogurt content. Just perfect for my breakfast and tea time.
Ingredients: (to make 12 regular cupcakes)
- 115g butter, softened
- 110g white sugar
- 1 teaspoon vanilla extract
- 2 eggs, small
- 250g all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
-1 cup plain yogurt
- sliced strawberries (you may choose the quantity, just make sure not so much)
Directions:
- Preheat the oven to 350oF/180o C.
- In a large bowl, cream together the butter, sugar and vanilla until light and fluffy. Beat in the egg until smooth.
- In another bowl, combine the flour, baking soda, and baking powder; stir one-third of the flour mixture into the batter alternately with half of the the yogurt. Repeat this sequence, end with the flour. Gently fold in the sliced strawberry with a spatula.
- Divide the batter into the prepared 12 paper cups.
- Bake for 35-40 minutes in the preheated oven, until a toothpick inserted into the cake comes out clean.
Ann (Thibeault's Table) on Wed, 22nd Apr 2009 9:20 pm
I just found your blog through one of your photos on Tastespotting. Amazing photos and recipes. I’ll be back often.
Kokotaru on Wed, 22nd Apr 2009 10:45 pm
Thanks for your praise. Nice to know you, too. Hope to learn more from your blog also.
Bria on Fri, 24th Apr 2009 4:01 pm
I love the cupcake cases! Where did you get them?
Kokotaru on Fri, 24th Apr 2009 4:24 pm
I bought them at Daiso in Singapore.
Lori on Sat, 25th Apr 2009 11:51 pm
These look so scrumptious! Oh and so moist!
Kokotaru on Sun, 26th Apr 2009 10:08 am
Yogurt and strawberry are my forever favorites!!!
Duyen on Thu, 30th Apr 2009 1:47 am
Linh, you are amazing. I’m so impressed with the new English version of your website. Thank you so much for putting a lot of effort to share with us all these wonderful cooking recipes.
I will definitely try to make this strawberry cupcake soon:)
Kokotaru on Fri, 1st May 2009 3:27 pm
@Duyen: thanks for your support. It’s still a long way ahead with the English version of my blog. There are lots of things waiting for me to do, I’ll try my best
Ann on Wed, 20th May 2009 11:38 am
Oh My! your pics are totally awesome.. No words more to say!! Your blog rocks. Thanks for this wonderful recipe.. I am so eager to bake one for me
Kokotaru on Wed, 20th May 2009 11:28 pm
@Ann: you’re welcomed. Just notice that my cake is always less sugar, so if you prefer your cake being sweeter, use more sugar!
Catherine on Sat, 6th Jun 2009 4:24 am
I made your recipe with some strawberries I picked yesterday and the cupcakes turned out wonderfully. My only regret is that I did not follow your advice regarding the quantity of strawberries – I added quite a few and the insides of the cupcakes were a bit too moist. Thanks for posting your great recipes, and I hope you get to go berrypicking yourself sometime soon!
Kokotaru on Sat, 6th Jun 2009 3:25 pm
I am glad that you like the cake. I love to have a garden of my own and grow little herbs and flowers .. really really like that, like the experience in the garden though I am afraid of worms
)
Law on Wed, 10th Jun 2009 11:04 pm
hi..thanks for sharing the recipe..it looks delicios…may i know its white sugar or brown sugar? as u stated in the ingredient was white but in the direction was brown..
Kokotaru on Thu, 11th Jun 2009 9:59 am
Oops!!! I’m so sorry for the confusion. It is definitely white sugar as indicated in the ingredients.
Maria on Fri, 12th Jun 2009 2:07 am
Hi
First time here. You have a lovely blog and the pics are mind blowing!! Great work, will come back to see your latest recipes
Kokotaru on Fri, 12th Jun 2009 11:18 pm
Thanks for your kind statement
Thanks for sharing your blog with me too.
Maddy on Sat, 18th Jul 2009 2:01 pm
Just a question is that 115g of butter or 1/5 cup butter?
Kokotaru on Sat, 18th Jul 2009 2:25 pm
Hi Maddy, It is 115g butter. Sorry for the mistake.
New to Baking on Mon, 3rd Aug 2009 4:54 pm
Hi! Nice looking cakes
Is it ok to replace the all-purpose flour with self-raising flour and do away with the baking soda and powder?
Is it ok to do away with vanilla extract?
Kokotaru on Tue, 4th Aug 2009 9:43 am
Theoretically, self-rising flour is just plain flour plus baking soda and/or baking powder. What matters is each self-rising has different mixing proportion and each cake requires different amount of baking soda and powder. So you can use self-rising flour instead, but may be you will observe something different. Vanilla extract can be omitted as its role is not significant here
Tammy on Fri, 14th Aug 2009 5:10 pm
halo, nice cake.. May i noe how much for a cup of plain yogurt?
Thanks!
Kokotaru on Sat, 15th Aug 2009 12:02 am
You can measure 240ml plain yogurt. For the equivalent weight, I am not so sure as I didn’t weigh it.
Kimberley on Wed, 9th Dec 2009 9:59 pm
Roughly how many strawberries would it be best to use?
(Or how many did you use?)
Adeline on Fri, 11th Dec 2009 5:20 pm
harlOrr .. cn i use plain flOur instead Of using all purpOse flOur ?
Kokotaru on Sat, 12th Dec 2009 11:15 am
Plain flour and all-purpose flour are the same kind with two ways of calling, so of course you can use plain flour.
Adeline on Sat, 12th Dec 2009 8:26 pm
thankss =)
Zenny on Mon, 12th Apr 2010 4:44 am
Sis, [if I can call you like that],
I saw your food from your hubby’s photos on vnphoto and just felt in love with those. Can I add you on YM?
Alexis Breeze on Sun, 10th Jul 2011 7:52 pm
I am getting hungry allready!!