Did You Know? For hundreds of years, Greeks have prized strained yogurt for its richness and creaminess, and because it makes a great cooking ingredient that’s less likely to curdle when heated. Today, we know that straining also makes Greek yogurt richer in protein than regular yogurt, and lower in lactose.
Sorry I've been missing the past few days, but with school winding down, I've been slammed with presentation after presentation. I'm almost through the worst week, and I could not be more ready for Summer. My Dad emailed me a possible vacation house for the Vineyard this August, I've been working out the basics for our annual Saco River trip, and we're even discussing a San Francisco excursion towards the end of the Summer. So as you can imagine, the thought of doing one more paper in the midst of all these Summer getaways could make anyone go crazy. That being said I needed a little break from my computer. I spent this past weekend baking and churning, and could not have been more relaxed, even with the dreadful week that awaited me.
Being a marketing major, it's pretty tough to pass up some free product when it could help out a company I love. Today's teacakes are made possible by Stonyfield Farm and their new Oikos Organic Greek Yogurt. I'd never had Greek yogurt before, so I was excited to try it out. I'd heard wonderful things about this style of yogurt all over the blogging world, so I was pretty sure I too would fall victim to the creaminess of this tangy treat. I started the recipe testing with a basic vanilla frozen yogurt (coming soon) to get the full effect of this prized yogurt. I will never go back to the freezer case.
Anyways, back to the cakes at hand - lemon poppy seed teacakes. I knew I wanted some sort of lemon poppy seed concoction, and I'm a sucker for cupcakes, but I also didn't want a sugar overload. These teacakes are just that, a perfect cake to dip into an afternoon cup of tea. Not overly sweet, studded with that unbeatable lemon poppy seed combo, and super-moist from the ultra-thick Greek yogurt. I glazed them with a variation of the lemon juice and sugar mixture that Ina uses on her lemon yogurt cake, and it gave them a wonderful sheen and a tart topping. If you're interested in something on the sweeter side, just add another 1/4 cup of the granulated stuff. But be sure to use Greek-style yogurt, if not for the health benefits alone. Oikos has 0% fat, and twice the protein of regular yogurt. Pretty awesome for something so rich looking.
3/4 cup all-purpose flour
3/4 cup whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon lemon zest
1 cup Greek yogurt
3/4-1 cup granulated sugar, plus 1 tablespoon
3 large eggs
1/4 cup grapeseed oil (may substitute vegetable oil)
1/2 teaspoon vanilla extract
2 tablespoons poppy seeds
1/4 cup lemon juice
Preheat your oven to 350 degrees. Line a cupcake tin with paper cups, and set aside.
Sift the flour, baking soda, baking powder, salt, and poppy seeds in a medium-sized bowl.
In another, larger bowl, mix the lemon zest, yogurt, sugar, eggs, oil, and vanilla extract.
Pour the dry ingredients into the wet and whisk until just combined.
Using an ice cream scoop, measure the batter into your prepared cupcake tin. I filled my cups pretty much to the top so I didn't have to pull out another pan, but if you follow the 3/4 rule, you might have to use two cupcake tins.
Bake until a toothpick inserted into the center comes out clean, about 15-18 minutes.
Heat the remaining one tablespoon of sugar and the 1/4 cup lemon juice in a microwave safe dish until the sugar dissolves. When the cupcakes come out of the oven, brush the tops with this lemon juice mixture. I pricked the tops with a toothpick a few times as well. These taste best the day they're the made.
