Glazed Lemon Cupcakes with Raspberries

Preheat oven to 350°F (180°C). Place cupcake liners into wells of Muffin Pan; set aside. Using Microplane® Zester, zest lemon to measure 1 tbsp (15 mL) zest. In Stainless (4-qt./4-L) Mixing Bowl, combine sugar and oil; whisk well with Stainless Whisk. Add zest, yogurt, milk and extract; whisk until well blended.
Combine flour, baking soda and salt in Small Batter Bowl; mix well. Using (7-in./18-cm) Strainer, sift flour mixture into wet ingredients; whisk until blended. Using clean whisk, whisk egg whites vigorously in Stainless (2-qt./2-L) Mixing Bowl 1 minute or until very foamy; fold into batter.
Immediately scoop batter into liners using level Large Scoop. Using Small Scoop, place a very scant scoop of pastry filling (about 1 tsp/5 mL) onto centers of cupcakes; push in gently with back of scoop. Bake 15-17 minutes or until tops spring back when lightly pressed. Remove pan from oven to Stackable Cooling Rack; let stand 5 minutes. Carefully remove cupcakes from pan.
Meanwhile, for ganache, place chocolate in (2-cup/500-mL) Prep Bowl. Microwave on HIGH 45–-60 seconds or until almost melted; stir until smooth. Stir in yogurt and extract. Dip tops of cupcakes into ganache, coating tops evenly. Garnish with raspberries.

Ingredient :

Cupcakes
1 lemon
3/4 cup (175 mL) sugar
3 tbsp (45 mL) canola oil
1/3 cup (75 mL) plain nonfat yogurt
1/3 cup (75 mL) 2% milk
1 tbsp (15 mL) lemon extract
1 1/4 cups (300 mL) all-purpose flour
3/4 tsp (4 mL) baking soda
1/4 tsp (1 mL) salt
2 egg whites, room temperature
1/4 cup (50 mL) raspberry pastry filling (see Cook’'s Tip)
Ganache & Garnish
3 squares (1 oz/30 g) each white chocolate for baking, chopped
2 tbsp (30 mL) plain nonfat yogurt
1 1/2 tsp (7 mL) lemon extract
12 fresh raspberries