Panettone – Cupcake Style
You can never have too many American recipes, so give Panettone – Cupcake Style a try. This lacto ovo vegetarian recipe serves 12 and costs 33 cents per serving. One portion of this dish contains approximately 7g of protein, 1g of fat, and a total of 206 calories. A couple people made this recipe, and 83 would say it hit the spot. A mixture of plain nonfat yogurt, sugar, eggs, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Cup Cake Project. Overall, this recipe earns a good spoonacular score of 43%. Similar recipes include American-Style Panettone, Pumpkin Chili with Abuelita Two Ways – Cupcake and Non-Cupcake: My First Cupcake Pairing, and Hemp Tarts – Cupcake Style.
Servings: 12
Ingredients:
1 (0.25 ounce) package active dry yeast
1 T confectioners' sugar
1/4 C dried currants
1/4 C raisins (I also added 1/4 C dried cherries and 1/4 C dried cranberries. Feel free to add whatever dried fruit you like!)
2 eggs
1 T grated lemon zest (I used 1/4 t lemon extract and 1/4 t orange extract)
1/2 C nonfat plain yogurt (I used Greek yogurt)
1/4 t salt
1/4 C sugar
4 C unbleached all-purpose flour
1 t vanilla extract
1 C warm water (110 degrees F/45 degrees C)
Equipment:
bowl
kitchen towels
toothpicks
Cooking instruction summary:
In a medium bowl, combine yeast, water and sugar. Cover and let stand 10 minutes, or until foamy. Add eggs, yogurt, vanilla, lemon zest, and salt. Mix well. Stir in flour 1/2 cup at a time until dough forms into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky. (You may need up to 5 cups flour.) Place dough in a large, lightly greased bowl. Cover and let rise in a warm place until doubled, about 1 hour. In a small bowl, toss dried fruit with confectioners' sugar. Punch down dough, transfer to floured surface, and knead in the fruit. Line cupcake tin with liners and divide dough evenly between them. Cover loosely with dish towel, and let rise 30 minutes. Brush with melted butter, if desired. Bake for at 350 F for 25 minutes, or until cupcakes are golden brown and a toothpick inserted in the center comes out clean.
Step by step:
1. In a medium bowl, combine yeast, water and sugar. Cover and let stand 10 minutes, or until foamy.
2. Add eggs, yogurt, vanilla, lemon zest, and salt.
3. Mix well. Stir in flour 1/2 cup at a time until dough forms into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky. (You may need up to 5 cups flour.)
4. Place dough in a large, lightly greased bowl. Cover and let rise in a warm place until doubled, about 1 hour. In a small bowl, toss dried fruit with confectioners' sugar. Punch down dough, transfer to floured surface, and knead in the fruit. Line cupcake tin with liners and divide dough evenly between them. Cover loosely with dish towel, and let rise 30 minutes.
5. Brush with melted butter, if desired.
6. Bake for at 350 F for 25 minutes, or until cupcakes are golden brown and a toothpick inserted in the center comes out clean.
Nutrition Information:
covered percent of daily need
