6 oz all-purpose flour
4½ oz Greek yogurt, preferably Voskos
3 oz honey, extra for topping
2 egg yolks
4 tbsp olive oil
1½ tsp baking powder
1 tsp vanilla extract
½ tsp baking soda
¼ tsp salt
For Yoghurt Honey Topping:
1 cup heavy cream, chilled
¼ cup Greek yogurt, preferably Voskos
¼ cup cream cheese, room temperature
1 tbsp milk
3 tbsp honey
1 tsp vanilla extract
For Garnish:
1 tsp candy sprinkles, per cupcake
Preheat your oven to 360 degrees F and line your cupcake tray with cupcake liners.
Sift your flour, baking powder, baking soda, and salt in a mixing bowl. Set aside.
In a mixing bowl attached to a hand beater, add the yogurt, honey, egg yolks, oil, and vanilla extract. Beat until evenly incorporated.
Fold your sifted flour mixture into your wet mixture until evenly incorporated.
Fill your lined cupcake tray until ¾’s full.
Bake for roughly 15 to 20 minutes until a cake tester comes out clean.
Set aside at room temperature to cool down your cupcakes completely.
Yoghurt Honey Topping:
Pour heavy cream in a chilled mixing bowl then whisk until stiff peaks. Set aside in a chilled area.
In a mixing bowl attached to a hand beater, add the rest of your topping ingredients. Beat for roughly 5 to 7 minutes until the mixture turns pale and light.
Fold in whipped cream until evenly incorporated.
Transfer to a piping bag and set aside in a chilled area. Allow to briefly firm up for roughly 30 minutes.
Pipe your topping onto your cooled cupcakes and feel free to design your cupcakes with candy sprinkles. Serve immediately!
Sugar: 14g
:
Calcium: 86mg
Calories: 285kcal
Carbohydrates: 28g
Cholesterol: 73mg
Fat: 17g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 7g
Polyunsaturated Fat: 1g
Potassium: 89mg
Protein: 5g
Saturated Fat: 8g
Sodium: 211mg
Trans Fat: 1g
Vitamin A: 481IU
Vitamin C: 1mg
