Did you guys feel the huge earthquake this weekend? Since living in San Diego, I've experienced quite a few earthquakes, but this was definitely by far the biggest I've experienced. It went on so long and so many things were shaking, and there were so many aftershocks. Luckily for me, I was with my brothers when it happened and they were pretty calm through the whole thing so I didn't panic either. Little Brother ran to save his flat screen tv.
So what were you guys doing during the earthquake? I was in the middle of baking with Baby Bro when it occurred. As a result, the first batch of the cakelets got ruined. The timer went off just as the earthquake hit and no one heard it and then they sat forgotten, until they were no longer edible.
Luckily I had enough batter for one more batch. I've been eyeing this Nordic Ware Sea Shell Pan for quite some time after seeing a few bloggers use it. I recently had a birthday and I got tons of bakeware as gifts, including this nifty pan. The pan worked really well and the seashell shapes came out beautifully.
Vanilla Yogurt Cakelets
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup vanilla yogurt
3/4 cup sugar
3 large eggs
1/3 cup vegetable oil
1. Preheat the oven to 350 degrees F. Grease and flour the cakelet pan.
2. Sift together the flour, baking powder, and salt into 1 bowl and set it aside.
In another bowl, whisk together the yogurt, sugar, and eggs. Slowly whisk the dry
ingredients into the wet ingredients. With a rubber spatula, fold the
vegetable oil into the batter until well incorporated.
4. With a
spoon fill the cake pan with the cake batter about 3/4 full. Do not over fill it. Bake
in the oven for about 20 minutes, or until a cake tester comes out clean and
cake is lightly brown.
5. Remove from cake pan
once it is completely cool