2/3cupplain whole-milk yogurt1-6 oz yogurt container
2/3cupvegetable oil1-6 oz yogurt container
1 1/4cupsugarlittle less than 2-6 oz yogurt containers
2capfuls vanilla extract
Zest of 1/2 unwaxed washed lemon
1 1/3cupsflour2-6 oz yogurt containers
2/3cupcornstarch1-6 oz yogurt container **see note
Powdered sugarto dust top of cakes with
1. Preheat oven to 350 degrees. Spray cupcake pans with non-stick spray. 2. Whisk egg whites to stiff peaks. 3. Add yogurt to egg yolks and rinse and dry carton to use it to measure other ingredients. 4. Start with sugar. Whisk the yolks and sugar together until light and airy. 5. Beat egg yolks and sugar while you pour in the vegetable oil. Add vanilla and zest. 6. Continue beating mixture and add flour and cornstarch (if using). 7. Add egg whites to the mixture using a rubber spatula to fold them into the batter gently. 8. Pour into cupcake pans bringing batter almost to the top of each cup. 9. Bake 20-30 minutes, until a toothpick comes out clean and they are pulling away from sides. 10. Allow to cool 10 minutes, then dust with powdered sugar and serve warm.
Using cornstarch is classic and produced a lovely cake but it is a smidge drier than my preference. Many other recipes omit the cornstarch and use more flour instead.