patrícia furtado

The first time I tasted Greek Yogurt, I fell in love with the stuff. So creamy, dense and bitter, it was way better than the regular stuff! Soon I realised that if I added some walnuts and drizzled it with honey, I had the perfect instant dessert, the most sophisticated quick-fix ever. (It’s a shame that, unlike in London, it’s not available in most supermarkets in Lisbon, and I have to go to the shopping centre I hate the most just to get it.)

As soon as I saw the September edition of Sugar High Friday, hosted by Fanny, of Foodbeam, - one of my favorite food bloggers - I thought I’d try to use Greek Yogurt on the frosting. I’m not really a cupcake person, as I’m laaaaazy and always go for the easier cakes, so this is just a perfect occasion to experiment a bit.

Yogurt cake batter wasn’t a big leap, after the frosting was chosen. The crusty bit around it is the best part, so on cupcake form, it’s even better. (My sweetooth of a brother even recommends upping the sugar amount in the cake, to make it crunchier). And because it’s a dry sort of cake, the bittersweet frosting on top is a real upgrade.

Greek Cupcakes

Frosting:
340g Greek yogurt
Honey to drizzle
24 walnut halfs

Preheat the oven to 200ºC.

In a large bowl, mix the yogurt and the eggs using a wire whisk. Add the sugar and then the flour and baking powder, beating until well combined. Finally, add the olive oil, milk and lemon.

Pour into 24 buttered cupcake molds and bake until browned, about 25 minutes.

Remove from the molds and let them cool down a bit. Frost with plain Greek yogurt, drizzle with honey and top with half a walnut.

They will keep for a day or so in the fridge, but to enjoy the crunchiness of the crust and the creaminess of the yogurt, they’re way better eaten straight away.