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Honey and Nut Greek Yogurt Cupcakes

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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.
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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.
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Greek Yogurt Honey Nut Cupcakes
adapted from Martha Stewart Red Velvet Cupcakes
makes 12
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Ingredients
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
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1. Preheat oven to 350 F/180 C. Line muffin tray with cases. Whisk together flour, ground almonds, and salt.
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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.
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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.
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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.
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Greek Yogurt Glaze
1/2 cup TOTAL Greek Yogurt
1/4 cup honey
chopped nuts
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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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