Holy Cannoli Cupcakes

Ingredients:

• 1 /12 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, cubed, at room temperature
• 1/2 cup lowfat plain yogurt
• 1 large egg plus 2 large egg yolks, at room temperature
• 1 teaspoon vanilla extract

Directions:

1. Position a rack in the center of the over and preheat oven to 350 degrees F.  Have your littlest helper put paper liners in a standard 12-cup muffin pan.
2. To make the cupcakes: In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt.  Add the butter, yogurt, eggs and yolk, and vanilla.  Mix with an electric mixer on medium speed for 3 minutes (set a timer), occasionally scraping down the sides of the bowl with a rubber spatula.  Divide the batter evenly among the cups.
3. Bake until the cupcakes are golden brown and a wooden toothpick inserted in the center of the cupcake comes out clean, 20-25 minutes.  Cook in the pan for 5 minutes.

Teresa’s Tip:
If you really miss the crunch of the shell, you can roll out a pre-made pie crust, cut out little circles, dust them in sugar, and bake them.  Then stick them on top of your cupcakes for a yummy “spoon.”