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| 1/3 Tasse | Butter or margarine; not spread, softened |
| 2/3 Tasse | sugar |
| 1/2 Teelöffel | baking powder |
| 1/2 Teelöffel | Baking soda |
| 1 gross | egg |
| 1 Teelöffel | vanilla |
| 1/3 Tasse | Lowfat vanilla yogurt; mixed with: |
| 1/3 Tasse | 1% milk |
| 1 1/3 Tasse | flour |
| | Vanilla Buttercream Frosting |
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Heat oven to 350°. Line 12 regular-size muffin cups with paper or foil liners.
Beat butter, sugar, baking powder and baking soda in a medium bowl with mixer on high speed until pale, about 1minute. Beat in egg and vanilla until fluffy. With mixer on low speed, beat in yogurt mixture (batter will look curdled), then flour just until blended. Spoon batter into lined cups.
Bake 15-20 minutes or until tops are light golden brown and a wooden pick inserted in centers comes out clean. Cool in pan on a wire rack 5 minutes before removing to rack to cool completely.
Spread tops with frosting and decorate as desired.
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