Honey and Greek Yogurt Cupcakes

Greek Yogurt and Honey Cupcakes

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).

Greek Yogurt and Honey Cupcakes

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.


Greek Yogurt Cupcakes
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.

Greek Yogurt and Honey Cupcakes

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.

Greek Yogurt and Honey Cupcakes
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3. Using an cookie scoop spoon 2 rounds of batter in each cup and bake for 20-25 minutes until skewer inserted in center comes out clean.

Greek Yogurt and Honey Cupcakes

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.

Greek Yogurt and Honey Cupcakes

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.

Greek Yogurt and Honey Cupcakes

Thanks to TOTAL for sending me samples.

· cupcakes, fruit, yogurt

Strawberry Greek Yogurt Muffins

Strawberry Greek Yogurt Muffins

Total Greek Yogurt has just released new Greek Yogurt Split Pots and asked me if I would like a sample! Of course I did! I love Greek yogurt and it's great for baking. I made a variety of desserts the last time Total sent me some samples (click here to see them).

Strawberry Greek Yogurt Muffins

I decided to make these into mini muffin loafs so I could use these adorable cases I bought in Switzerland at the Migros grocery store (similar to ASDA in the UK). It also is the first time I get to use my Clinton Street Baking Cookbook.

Strawberry Greek Yogurt Muffins

They couriered this little cooler over to my office. I got a very confused call from the guy that works in the mail room! "Kelly, you've got a delivery of ...yogurt", Me "I better come get it then" Guy in the mail room, "That would be good".

Strawberry Yogurt Muffins
adapted from Clinton Street Baking Company Cookbook (makes 8 muffins)

Ingredients

1/2 stick butter
1/2 cup sugar
1/4 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp baking soda
1 egg
1/2 cup TOTAL Greek Yogurt (I used 2 strawberry split pots)
1/2 cup chopped strawberries (I decided to make these at the last minute and didn't have any. I put an extra scoop of jam in instead)
2 tbs strawberry jam

Strawberry Glaze
1 cup icing sugar
2 tbs strawberry jam
1 tsp warm water

Strawberry Greek Yogurt Muffins
Other flavors include honey, blueberry and tropical
1. Preheat oven to 350 F/180 C and line muffin tray with paper liners. In a small bowl sift together the flour, baking powder and baking soda and set aside

2. Cream the butter, sugar and vanilla together on medium high speed. Add the egg and beat until combined.

3. Add 1/4 cup of the yogurt to the butter then half of the flour and beat until combined. Add the rest of the yogurt and the flour ending with the flour mixture.

4. If using the strawberries, fold them in.

Strawberry Greek Yogurt Muffins

7. Spoon into the muffin cups and bake for 20-25 minutes.

Strawberry Greek Yogurt Muffins

8. While the muffins are cooling make the glaze by whisking together the icing sugar and the jam. Gradually add the warm water and the mixture will turn into a paste. Spoon over the muffins.

Strawberry Greek Yogurt Muffins


9. Eat any remaining yogurt!

· fruit, muffins, yogurt

Mini Chocolate Chip Cookie Cheesecake

Chocolate Chip Greek Yogurt Cheesecake

I still have more Greek Yogurt left and I thought a cheesecake would be a good idea. I didn't want to make a big one so I bought a mini cheesecake tin and halved the recipe.

Chocolate Chip Greek Yogurt Cheesecake

This cheesecake tastes really light and the Greek yogurt doesn't make it too sweet. The last one I made was delicious but the cream cheese taste was a bit too strong for me. This is much better.

Chocolate Chip Greek Yogurt Cheesecake

Mini Chocolate Chip Cookie Cheesecake
adapted from TOTAL Greek Yogurt

Ingredients

250g TOTAL Greek Yogurt
150g chocolate chip cookies
50g sugar
40g melted butter
250g full fat cream cheese
2 gelatine leaves
75g double cream
1 tsp vanilla

1. Crush the chocolate chip cookies in a food processor.

Chocolate Chip Greek Yogurt Cheesecake

2. Add the melted butter and press three quarters of the mixture into the bottom of the cheesecake pan.

Chocolate Chip Greek Yogurt Cheesecake

3. Whisk together the cream cheese and the sugar until creamy.

4. Soak the gelatine leaves in 50 ml of water. Once soft warm the water until the leaves dissolve (I zapped in the microwave for 20 seconds).

5. Whip the double cream and vanilla in a small bowl until soft peaks form.
Chocolate Chip Greek Yogurt Cheesecake

6. Fold in the TOTAL Greek Yogurt into the cream cheese, add the gelatine, then the whipped cream. 

 Chocolate Chip Greek Yogurt Cheesecake

7. Pour the mixture into the base and sprinkle the rest of the cookie crumbs on top (there were a few scoops that's didn't fit in my tin. I didn't want the cheesecake to be too thick).

Chocolate Chip Greek Yogurt Cheesecake

8. Chill for 8 hours to allow to set. To serve remove the ring and slice. I ran a knife around the edges before I removed the ring.

· cheesecake, cookies, yogurt

Lemon and Basil Frozen Yogurt

Lemon and Basil Frozen Yogurt

This recipe is inspired by the gelato I had in Milan, a recipe from the TOTAL Greek Yogurt site and my visit to Gelato Mio workshop last week.

I made the frozen yogurt with double cream this time instead of whipping cream (click here for strawberry frozen yogurt). The whipping cream in my opinion gave a more ice cream like taste and the double cream gave it a creamy mousse taste. Chose whichever you prefer.

This frozen yogurt/mousse is really easy and quick to make. There are only about 3 steps!

Lemon and Basil Frozen Yogurt

Ingredients
300ml double cream or whipping cream
1 jar of lemon curd
1 cup TOTAL Greek Yogurt
generous handful of basil leaves

Lemon and Basil Frozen Yogurt

1. Beat the cream until it becomes thick and creamy using an electric mixer. Fold in the lemon curd by hand.

Lemon and Basil Frozen Yogurt

2. Chop the basil leaves very finely or blitz them in a food processor. Fold them into the mixture.
Lemon and Basil Frozen YogurtLemon and Basil Frozen Yogurt

3. Pour the mixture into a flat bottomed contained and freeze for minimum 2 hours. If frozen overnight thaw for 15 minutes before serving.

· fruit, ice cream, yogurt

Strawberry and Lime Frozen Greek Yogurt

Strawberry and Lime Frozen Greek Yogurt

I still have more yogurt left and I'm really excited about this creation. If you read my blog often enough you'll know I love tea, ice cream and cupcakes! I made some fruit puree to fold into the yogurt and cream. I think it has a great slightly sweet but also tangy flavor.

I've always wanted to make my own ice cream but 1. I don't have an ice cream maker and 2. Alex can't eat ice cream. Since there's loads of granola bars leftover for him and I'm experimenting with all this yogurt I thought I would give it a go. This is adapted from a recipe on the Total site.

Strawberry and Lime Frozen Greek Yogurt

Ingredients

300ml whipping cream
300g of TOTAL Greek yogurt
1 punnet of strawberries
lime juice added to taste
1/2 cup of sugar
1/4 cup of water


1. Wash and chop the strawberries. In a small pot cook the strawberries and water over medium heat, covered, stirring once or twice until soft. About 10 minutes. If you want a smoother fruit mixture blitz in a blender for a few seconds. Stir in the sugar and lime juice and set aside to cool completely.


2. In a large bowl whisk the whisk the whipping cream for a few minutes until light and fluffy.


3. Gently fold in the yogurt into the whipped cream and then gently fold in the strawberry mixture. Don't over mix. The yogurt will have strawberry "ribbons".

Whipping cream and yogurt

With the strawberries

4. Pour into a container that is flat (not round like a bowl) and place in the freezer for a minimum of 2 hours.


5. Scoop and serve! If you can remember keep a few berries reserved on the side to put on top. Can also be served chilled as a nice mousse.

Strawberry and Lime Frozen Greek Yogurt
A little melted but very good!

· fruit, ice cream, yogurt

Lemon and Blueberry Greek Yogurt Cake


I decided to use some more of my Greek yogurt to make a pound cake. The yogurt makes it incredibly moist and I added extra lemon for a nice zing.


Lemon Blueberry Yogurt Cake
adapted from The Barefoot Contessa

Ingredients

1 1/2 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup TOTAL Greek Yogurt 2%
1 1/3 cups sugar, divided
3 large eggs
zest of 1 lemon
1/2 tsp vanilla extract
1/2 cup vegetable oil
1 cup blueberries
1/3 cup lemon juice

Lemon Glaze

1 cup icing sugar
2 tbs lemon juice



1. Preheat the oven to 350 F/180 C. Grease a loaf pan generously. Sift together the flour, baking powder, and salt into a small bowl. In another bowl, whisk together the yogurt, 1 cup sugar, eggs, lemon zest and vanilla.

I squeezed the juice of half a lemon in as well

2. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Gently fold in the blueberries.

3. Pour the batter into the prepared pan and bake for 50 minutes or until a cake tester comes out clean.


4. While the cake is baking make the lemon sugar drizzle. Cook 1/3 cup sugar and 1/3 cup lemon juice in a small sauce pan until all the sugar dissolves and the mixture is clear. Set it aside.


5. When the cake is done let it cool for ten minutes. Remove from loaf pan place on a baking rack with a sheet pan underneath. While the cake is still warm poke a few holes with a toothpick on the top and pour the lemon sugar drizzle on top and allow it to soak in.

6. Make the glaze by mixing the 1 cup icing sugar and 2 tablespoons lemon juice in a jug and drizzle over the top of the cooled cake.



· cake, fruit, yogurt

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

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


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.

· cupcakes, nuts, yogurt

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