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Categories:
canola oil sugar egg vanilla yogurt water Crystal all-purpose baking soda salt _____ Frosting butter powdered sugar whipping cream
Viewed: 66 - Published at: a year agoIngredients
- 2 Tablespoons Canola Oil
- 3 Tablespoons Sugar
- 1 whole Egg
- 1/4 teaspoons Vanilla
- 2 Tablespoons Vanilla Yogurt
- 2 Tablespoons Water
- 2 teaspoons Crystal Light Peach Tea
- 6 Tablespoons All-purpose Flour
- 1/2 teaspoons Baking Soda
- 1/4 teaspoons Baking Powder
- 1 dash Salt
- _____
- FOR THE FROSTING:
- 4 Tablespoons Butter, Softened
- 1 cup Powdered Sugar
- 1 Tablespoon Whipping Cream
- 1/4 teaspoons Vanilla
- 1 whole Peach, Pitted, Skinned And Pureed
- 1/4 teaspoons Lemon Juice
Method
- Preheat oven to 375F and line a cupcake tin with 4 paper liners.
- Whisk oil and sugar. Add egg and beat until combined. Mix in vanilla.
- In a small bowl, mix yogurt, water and tea until smooth and tea mix has dissolved completely. Whisk flour, baking powder, baking soda and salt in a small bowl. Alternate adding flour and tea mixture, beginning and ending with flour.
- Transfer batter to cupcake tin and place in the oven. Bake for 18 minutes or until an inserted toothpick comes out clean. Transfer to a cooling rack and cool completely before frosting.
- Frosting:
- Beat butter, powdered sugar, whipping cream and vanilla until creamy and smooth. Fold in pureed peaches and lemon juice.
