The world of baking and food through the eyes of an American in London

Posts Tagged "yogurt"

Honey and Greek Yogurt Cupcakes

Posted by on Mar 22, 2011 in Cupcakes, Fruit | 2 comments

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.

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Strawberry Greek Yogurt Muffins

Posted by on Feb 23, 2011 in Fruit, Muffins | 2 comments

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!
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Mini Chocolate Chip Cookie Cheesecake

Posted by on Oct 27, 2010 in Cheesecake, Chocolate | 0 comments

Chocolate Chip Greek Yogurt Cheesecake
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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.
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Lemon and Basil Frozen Yogurt

Posted by on Oct 19, 2010 in Fruit, Other Desserts | 2 comments

Lemon and Basil Frozen Yogurt
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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.
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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!
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Lemon and Blueberry Greek Yogurt Cake

Posted by on Oct 3, 2010 in Cake, Fruit | 4 comments

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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.
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