Good morning everyone! I hope you are enjoying the nice bed of snow outside from last night. Good thing I made these yesterday or else it would’ve been too cold 🙂
This recipe was inspired by my best friend, Sammie Chan, who has a never-ending love for greek yogurt. I also thought that it would be nice to finally experiment with a “healthy” recipe so that I wouldn’t feel as bad for test tasting so much.
I LOVE Greek Yogurt. The texture is brilliantly thick, and it is quite versatile! Dips, sauces, and even desserts! It never loses it’s charm, and that’s why I decided to feature it in my new cupcake.
These cupcakes took me the WHOLE DAY to make because of so many experimental errors.
Batch #1: I tried incorporating honeydew puree into the cupcakes so that it would give off a greener colour, as well as the sweetness of honeydew.
Error: The consistency of the cupcakes turned out like a rock, just like the time I tried using durian puree for my durian cupcakes. Not only was the cake too dense to swallow, but it also turned salty because of the amount of honeydew I put in there. Honeydew is actually not as sweet as I imagined…
Batch #2: I made vanilla cupcakes and wanted to make a “honeydew jam” to fill the cupcakes. I did this by combining sugar with the honeydew puree, adding a little bit of thickener
Error: It looked clear and terrific, until I tried it. The taste was so weird that I can’t describe it. It sort of tasted like kiwi mixed with oatmeal…just something not pleasant
Batch #3: I finally resolved to making normal greek yogurt cupcakes, which is just substituting the milk portion of a vanilla cupcake recipe with greek yogurt. I was so happy because they turned out BEAUTIFUL! They were so round and white, I just wanted to decorate them right away!
Baking takes a lot of patience. I got frustrated every time my experiment failed on me, but I also felt a huge surge of accomplishment when something finally worked!
This leads to the greek yogurt “frosting.” I say it in quotes because it really is just greek yogurt piped onto the cake! But here’s what happened before this:
Batch #1: I wanted to incorporate powdered sugar and vanilla into the greek yogurt like a normal icing so that it would be a tad sweeter
Error: I tried my best to fold it in, but after the 2nd fold, the yogurt already started separating and it turned into a drippy mess
***Because I didn’t know what to do with the now liquified greek yogurt because it wouldn’t stiffen up when I put it in the fridge, I made them into Froyo pops! Always have a back-up plan when baking 😉
Batch #2: I didn’t want to waste anymore yogurt, so I just scooped a huge chunk of greek yogurt right from the container into the piping bag. The yogurt kept it’s stiff texture and it worked out perfectly!
Greek yogurt “frosting” tastes almost exactly the same as cream cheese frosting. Not only is there no mixing involved, but it’s also a lot healthier!
I hope all of you try out using greek yogurt as a substitute because you won’t be disappointed! However, I highly recommend that you check out my other post about “Tip & Tricks for Using Greek Yogurt” before you head off, so that you don’t waste your time making the same mistakes that I did.
Thanks for reading and enjoy the rest of your day! 🙂