July 23, 2012

hello again.

If I ever stay away this long again, I give you permission to slap me.

Life has been full of wonderful things.

I would like to make a cupcake toast to all my friends who have told me they miss my writing. 
You're the best.

This could have turned out to be a big disaster, but it's been one of my favorite recipe experiments. 
These cupcakes are delicious and lite and full of chocolately goodness.  

Greek Yogurt Chocolate Cupcakes
1 cup flour
1/2 cup cocoa powder
1 tsp baking powder
1/4 tsp salt
3/4 cup butter (softened)
1 cup sugar
1 tsp vanilla
2 eggs
1 container of Greek yogurt ( 6 oz.) 
(I use Fage 0%)

Pre-heat oven to 350 degrees.
Mix together the flour, cocoa powder, baking powder and salt.
Using a mixer, beat the butter, sugar, and vanilla until pale and creamy on high speed.
Add the eggs, one at a time on medium speed.
On low speed, gradually add the flour, alternating with the yogurt.
Fill cupcake liners about three-quarters full and bake until a toothpick comes out clean, 
about 24 minutes.
Transfer to a wire rack and cool completely, then we frost...

Greek Yogurt Chocolate Frosting
2 cups powdered sugar
1/2 cup cocoa powder
1/2 cup melted butter
1/2 tsp vanilla
2 tbs Greek yogurt

Combine powdered sugar and cocoa powder. 
Stir in the butter and vanilla. 
(This will be thick.)
Stir in Greek yogurt (add more or less as needed).