Honey and Nut Greek Yogurt Cupcakes

The first thing that came to mind when I said yes to blogging about Greek yogurt was that I have to try and make TOTAL Greek yogurt cupcakes!
I was very impressed with the first recipe that I adapted. It’s incredibly light and instead of a traditional sweet frosting I decided to make a Greek yogurt glaze which I think is a nice alternative to a cream cheese frosting. It’s not a sweet cupcake it’s a nutty, moist cupcake with a refreshing zing.
Using Greek yogurt also makes it lower in fat. I didn’t use any butter because I didn’t want the cake to be too heavy but I did use some vegetable oil to keep it moist.

Greek Yogurt Honey Nut Cupcakes
adapted from Martha Stewart Red Velvet Cupcakes
makes 12
1 1/4 cups sifted cake flour
2 tbs ground almonds
1/2 tsp salt
3/4 cup sugar
1/2 cup + 2 tbs vegetable oil
1 large egg
1/2 tsp almond extract (or vanilla extract)
1/2 cup TOTAL Greek yogurt 0%
3/4 tsp baking soda
1 tsp distilled white vinegar

1. Preheat oven to 350 F/180 C. Line muffin tray with cases. Whisk together flour, ground almonds, and salt.

2. With an electric mixer on medium speed, whisk together the sugar and oil until combined. Add the egg beating until incorporated. Mix in almond extract.
3. Reduce speed to low. Add flour mixture in three batches, alternating with 2 additions of the yogurt, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will be foamy); add mixture to the batter, and mix on medium speed for 10 seconds.

4. Fill each lined cup three quarters full. Bake for 20 minutes or until a cake tester comes out clean. Cool completely before placing glaze on top.
Greek Yogurt Glaze
1/2 cup TOTAL Greek Yogurt
1/4 cup honey
chopped nuts
1. Combine yogurt and honey in a small bowl and stir gently with a spoon until combined. Gently spread a spoonful on top of a cooled cupcake. Squirt one drop of honey in the center and sprinkle chopped nuts on top.

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