Ingredients
1 c. all-purpose flour
1/2 c. ground almonds (or, if you’d prefer, omit and use another 1/2 cup all-purpose flour)
2 tsp. baking powder
1/4 tsp. salt
1 1/4 c. sugar
Grated zest of 2 lemons
2 1/2 c. plain Greek yogurt
3 large eggs
1 1/4 tsp. pure vanilla extract
1/2 c. canola oil
1 package unflavored gelatin
1 can blueberry pie filling
Preparation
Step 1Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter a cupcake tin and place it on a baking sheet.Step 2Whisk together the flour, ground almonds (if using), baking powder, and salt.Step 3Put 1 cup sugar and zest of 1 lemon in a medium bowl and, with your fingertips, rub the zest into the sugar. Add 1/2 cup yogurt, eggs, and 1/4 teaspoon vanilla and whisk until the mixture is well blended. Whisk in the dry ingredients. Fold in the oil. Pour batter into cupcake tin, filling cups about 2/3 of the way.Step 4Bake for 18 to 20 minutes, or until the cupcakes begin to come away from the sides of pan; they should be golden brown, and a thin knife inserted in the center should come out clean. Transfer the pan to a rack and cool for 5 minutes, then run a butter knife between the cupcakes and the sides of the pan. Turn out cupcakes and cool to room temperature.Step 5To make the glaze: In a medium bowl, mix together 1/4 cup sugar, zest of 1 lemon, 1 teaspoon vanilla, 2 cups Greek yogurt, and gelatin. Spoon over cupcakes and chill. Top each with a spoonful of pie filling.
