Posted on April 3, 2015
I always try to find different recipes for some of my favorite baked goods and I think I’ve found a winner for a healthier version of cupcakes completely from scratch! I’ve actually used this recipe before, but for simple vanilla cupcakes and I figured I’d try something different and put my own spin on it: strawberry yogurt with fresh strawberries!
Now, the frosting recipe is just a typical recipe, but it does its job by keeping the cupcakes sweet.
Strawberry Yogurt Cupcakes
For the Cupcakes
2 1/2 cups Flour (I used whole wheat flour, but white flour works just as well!)
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
4 tbsp Butter, softened
1 cup Sugar
2 large eggs
1 tsp Vanilla Extract
1 cup Nonfat Strawberry Yogurt
1 1/2 cups Fresh Strawberries, chopped
For the Frosting
4 cups Powdered Sugar
4 tbsp Butter, softened
1 tsp Pure Vanilla Extract
4-6 tsp Whole Milk
Preheat the oven to 350°. Begin chopping up the strawberries until there’s approximately one and a half cups. Mix the all the dry ingredients (flour, baking powder, baking soda, salt) together in a medium mixing bowl. In a large mixing bowl, mix the butter and sugar together until well blended. Add in the eggs, then gradually add the dry ingredients. While the dry ingredients are mixing, toss in the vanilla, yogurt and strawberries. If you decide to use whole wheat flour, add in at least another cup of yogurt until the mixture is soft.
Fill each mold in the cupcake pan(s) with cupcake liners and begin filling the liners about 2/3 full. Bake 20-25 minutes until they pass the clean toothpick test.
While the cupcakes are cooling, grab a medium mixing bowl. Start mixing the butter together so it’s nice and fluffy. Start adding in the powdered sugar and slowly add in the whole milk and vanilla extract, adding more milk if needed. Increase the speed of the mixer to a medium setting until fluffy.
Once the cupcakes are cooled, fill some frosting in a pastry bag (if you have one) or a ziplock bag and cut off a corner of the ziplock and begin decorating the cupcakes.
If you feel like you need a little extra decoration on your cupcakes, you can grab a bag of Starburst Fave Reds jelly beans and place them on the top, like I did.
Posted on April 1, 2014
It is unfortunate and quite weird to find someone who takes seven years to attain a Bachelor’s Degree, but I am one of those rarities. It wasn’t my original plan to spend this long as an undergraduate and changing my major between music and psychology so many times, but in my seven years working to attain my undergraduate degree, it has taught me that I can change my decision and my life plan as many times as I want until I finally find what I want to — and what I’m supposed to — do.
Before last month, my plans for after graduation were nowhere to be found if I wasn’t accepted into graduate school solely because I didn’t have a Plan B. Thankfully, on my best friend’s birthday, I was accepted into graduate school.
That same week, I also received graduation information in the mail ordered my cap and gown.
It’s incredible how my life has changed drastically because I know for a fact that I will be graduating in May and that I will be moving to Denver this summer for graduate school. I walked into the University of the Rockies in Denver yesterday and it became so incredibly real. I spoke to a couple of the professors in other specializations as well as the admissions specialist that I have been in contact with since September. After that, I ended up walking around the 16th Street Mall and took in the realization that I will be walking up and down that street on a daily basis for the next two years beginning in August.
The only thing I’m worried about is how my classes are going to interfere with going to baseball games and concerts, especially when I’m already going to three concerts and one game after classes start.