September 12, 2014

Lemon Yogurt Cupcakes with Fresh Raspberry Frosting

I still have my maiden name even though my husband and I have been married over 10 years. The thought of changing to my husband's name was never something that I ever really though about. My husband and I were both working on our master's degrees when we got married and professionally it made more sense to keep my maiden name. Plus I joked with my husband that I wasn't property and there was no reason I needed a new identity just because we got married. Oftentimes I have to explain to people that yes my husband and I are married, no I did not change my name. Honestly, I find the whole thing a big hassle and not something that makes my marriage any stronger. A commitment is a commitment whether I took his name or not. I'm no more likely to get divorced due to a different last name than if we shared the same. My oldest uses my different last name as a source of pride, he tells people that his mommy is strong enough to be different. I love his saying and it's the perfect description of how I run my life and the values that I want my kids to understand. A unifying bond has nothing to do with a shared last name, it has to do with the love that connects the people within it.

One thing that brings my family together is dessert. We all love dessert. My husband is picky about the kind of dessert, but my kids and I will pretty much eat anything with sugar. Since sugar should be eaten in moderation, we don't enjoy dessert all the time. When I do make sweet goods I also try to modify the ingredients to be healthier by using alternative flours and natural sugars. Recently I tried a new recipe for Lemon Yogurt Cupcakes with Fresh Raspberry Frosting. The recipe is as follows.

Adapted from Martha Stewart Living.

Lemon Yogurt Cupcakes with Fresh Raspberry Frosting

Recipe Type: Dessert
Preparation Time: 0h, 15m
Cooking Time: 0h, 20m

Lemon Yogurt Cupcakes

  • 1 3/4 cups white whole wheat flour
  • 1 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter
  • 3/4 cup granulated sugar
  • 1 teaspoon grate lemon zest
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 1 1/2 cups plain yogurt
Cooking Directions
  1. Preheat oven to 350 degrees.
  2. Combine flour, baking soda, baking powder, and salt.
  3. In a separate bowl combine butter, sugar, and lemon zest.
  4. Beat with a mixer on medium speed for 3 minutes.
  5. Add in lemon juice, vanilla, and egg.
  6. Slowly add flour mixture to wet ingredients.
  7. Add yogurt just until the batter comes together.
  8. In a paper lined or greased muffin tin add the batter to each cup 3/4 of the way full.
  9. Bake 18-20 minutes.
  10. Let cool before frosting.

Fresh Raspberry Frosting

  • 3/4 cup fresh raspberries
  • 1 tablespoon granulated sugar
  • 1 1/2 sticks unsalted butter
  • 2 cups sifted confectioners sugar
Cooking Directions
  1. Place berries and sugar in a food processor and puree.
  2. Using a sieve or cheesecloth pass mixture through pressing out solids.
  3. Beat butter until fluffy, approximately 2 minutes.
  4. Add sugar 1/2 cup at a time.
  5. Add berries until frosting is light and fluffy.
  6. Store in the fridge for up to two days.
  • Paper liners make it much easier to take the cupcakes out of the muffin tin. 
  • I have used both Greek yogurt and regular and they both worked well, plus the Greek yogurt has added protein. 
  • Don't worry if a few seeds get into the frosting, after they are pureed in the food processor they really aren't noticeable. 
  • I tried the frosting with a small amount of almond extract and it was delicious. A small amount of vanilla extract would also work. 
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