Last week Brady was traveling and by Friday, we were ready for him to come home. When Anna and I were talking about what we should do when he got home, she quickly suggested we make him cupcakes. Brady is not a sweets lover at all, but it really wasn’t about him. Plus, I didn’t think Anna (or myself) would have to much fun making beef jerky, something Brady would get excited about.
Knowing that Brady was not going to be chowing down too much on these cupcakes, I decided it was a perfect time to experiment with a little greek yogurt. This would make me feel better about our celebration cupcakes.
Anna dressed the part of main chef, and we got started.
We started with a box of cake mix, added some egg whites, a little vanilla greek yogurt and some water. Then we waited for what felt like 5 days for them to bake. At Anna’s direction, we checked on the cooking cupcakes no less than 45 times.
They rose like they were supposed and turned a perfect golden brown.
For our frosting, I didn’t have any canned frosting (thank goodness) and I was not about to make buttercream, so we used more vanilla greek yogurt.
Low Fat Greek Yogurt Cupcakes
1 box of cake mix
1 small container of vanilla greek yogurt
3 egg whites
1 1/4 c. water
Stir ingredients into cake mix
Place batter in cupcake tins
Bake at 375 for about 15 minutes. Don’t over bake!
* These cupcakes are very cakey and light. They do stick to the wrapper so it may be helpful to skip the wrappers and spray your muffin tins or try foil tins.
We waited 3 hours until Brady got home to try the cupcakes. It was a long 3 hours filled with many cupcake questions, but it was worth it.
When Brady finally got home, Anna made the executive decision that we needed to try the cupcakes before eating our dinner. By this point it was 7pm and I agreed. :)
Her response: ” Wow, these are so yummy!! The frosting tastes just like yogurt, yum!”