Hot from the oven : Yogurt Cake!

I am a bit proud of myself. Why? First, I managed to last through the week with endless homeworks and extra classes, not to mention lots of projects, but another thing I manage to conquer is Baking! Although I love to bake, but they always don't work out well; flat and sticky macarons, burnt chocolate cookies, made me have phobia with baking that I did not bake for 2months! ( and also due to my laziness) But have no fear! I made it and I think ( my opinion) that the cupcake I made was great! There are lots of changes to my version of the cake, but it is edible, just not as pretty as it should be. And it should be in a loaf, not cupcakes ( Just so you know) All right, check 
out the recipe below!

• A soft and chewy texture that everyone will like!
• 
  
• Here is the easy recipe!
• Recipe adapted from Serious Eats
• Ingredients:
• 1 1/2 cups all-purpose flour ( I use 3/4 cup)
• 2 teaspoons baking powder ( I used 1/2 teaspoon of baking soda)
• Pinch of salt
• 1 cup sugar  ( I added 1/2 cup)
• Finely grated zest of 1 lime  ( went without it)
• 1/2 cup plain whole milk yogurt ( I used strawberry yogurt, yummy!)
• 3 large eggs ( An egg is added only)
• 1/4 teaspoon pure vanilla extract ( went without it)
• 1/2 cup EVO (extra-virgin olive oil)  ( The weird thing is: I have added only 1 1/2 tablespoon for this)  
• And I stuff in a eggnog candy, ( Warning, they will "explode" when baking, so some of the candy will leak out, and be careful when you clean them up, they are very Hot!)

1. Getting ready: Center a rack in the oven and preheat the oven to 350°F ( about 180°C). Generously butter an 8 1/2-x-4 1/2-inch loaf pan, place the pan on a lined baking sheet and set aside. Whisk together the flour, baking powder and salt and keep near by.

2.  Put the sugar and zest in a medium bowl and rub the ingredients together until the sugar is fragrant. Whisk in the yogurt, eggs and vanilla. When the mixture is well blended, gently whisk in the dry ingredients. Switch to a spatula and fold in the oil. The batter will be thick and shiny. Scrape it into the pan and smooth the top.

3. Bake the cake for 50 to 55 minutes, or until it is golden and starts to come away from the sides of the pan; a knife inserted into the center of the cake will come out clean. Cool on a rack for 5 minutes, then run a knife between the cake and the sides of the pan. Unmold and cool to room temperature right-side up.

Guess what! I finished the cupcakes in just an hour including baking time and preparing time! Amazing right? I guess it is also due to my alteration of the ingredients( it's lesser and I changed it to cupcakes) but nevertheless  , it still taste awesome. You can add anything to it, nuts, raisins, marshmallows, anything you can think of, spark up your imaginations, you can't go wrong with the recipe! Did I mention I got it right the first time? ( Haha, I couldn't help it ! :)

Oh No! Who ate my cupcake?

Sorry for the not so detailed photos, I am still not use to my new camera so do bear with me!

Have a good weekend!!

Jolene xoxo