Heartbreak with a strawberry on top

By Chezlamere

Ingredients

• 1/2 cup sugar
• 1/4 cup unsalted butter, room temp
• 1 egg room temp
• 6 oz vanilla yogurt
• 1 tsp vanilla extract
• 1 1/2 cups all purpose flour
• 2 tbsp potato starch
• 1 1/2 tsp baking powder
• 1/4 tsp salt (fine grind)
• 1/4 tsp baking soda
• 1/2 cup fresh diced strawberries

Preparation

Step 1

1. place baking stone in middle rack of oven. place mixing bowl in freezer for 5 minutes.
2. preheat the oven to 400. Line a 12 cup muffin tin with paper liners
3. cream the sugar and butter together with an electric mixer until light and fluffy about 3-5 min
4. add the egg and beat for 2 min.
5. add the yogurt and vanilla, beat until smooth
6. whisk the flour, starch, baking posder, salt and soda together,
7. add the flour mixture to the batter, mix until just blended.
8. fold in the diced strawberries using a rubber spatula.
9. pour the batter into the paper lined holders, fill three quarters of the way to the top
10 turn heat down to 350, bake for 20-25 min or until a toothpick comes out clean
11. cool for 5 min, place on racks

FROSTING
2 tbsp butter room temp
1 cup powdered sugar
2 fresh strawberries, about 2 tbsp mashed

cream the butter, sugar andmashed strawberries with an electgric mixer until creamy and smooth about 3-5 min. chill frosting for 15 min or until thick. frost cooled cakes