These cupcakes are fabulous! I still had a few more TOTAL Greek Yogurt 0% split pots and was getting itchy to make them into cupcakes!
The cupcake is a simple vanilla and honey cake and topped with a Greek yogurt frosting and fruit for topping. They don't look like much but they are really tasty. Since I used the tropical fruit they look like fried eggs! The only change I would make would be to add a little less icing sugar to the frosting. The amount in the recipe makes it a bit thicker but it tasted a little too sweet for me and the tangy-ness of the yogurt got a little lost (I'd go for maybe 280g instead of 380g icing sugar).
I love Greek yogurt it's creamy, tangy and low in fat. I liked the blueberry and tropical split pots the most. I took the rest with me to work and ate them for breakfast or mid morning snack.
adapted from Love Bakery (makes 12)
Ingredients
Cake
125g unsalted butter at room temperature
125g caster sugar
1 1/2 tsp vanilla
2 tbs honey
2 eggs at room temperature
125g self raising flour
1/2 tsp baking powder
2 tbs milk
Frosting
50g unsalted butter at room temperature
6tbs TOTAL Greek Yogurt (one split pot worth)
1 tsp lemon juice
380g icing sugar, sifted (taste as you go as I found it really sweet with all added)
1. Preheat the oven to 180 C and line muffin tray with paper liners. In a large bowl cream together the butter, sugar and vanilla until light and fluffy.
2. Add the eggs one at a time until combined. Add the flour and baking powder and mix, add the milk and mix for an additional minute.
-
4. While the cakes cool make the frosting. Beat the butter, yogurt and lemon juice together for 2 minutes. Add in the sifted powdered sugar a few tablespoons at a time (taste occasionally as you may not want to add it all in) and beat until smooth.
5. When cupcakes are cool pipe or spread frosting and top with the fruit from the split pot, jam or honey. I did fruit from the split pot and drizzled with some honey.
Thanks to TOTAL for sending me samples.
