This here is your basic batter. Take this, and you can make cupcakes, cakes, donuts, cookies (if you added more flour), and more- in every flavor imaginable. Recently, I made 24 cupcakes, and I loved every minute of it. I’ve never been the best baker, or decorator- see, I like to adjust recipes, and in baking, you can’t really do things like change up the amount of milk or baking soda just because you feel like it. And decorating cupcakes has always seemed daunting, because, well, I have the aesthetic sensibilities of a Hillary Clinton action figure (I really just wanted to brag that I have a Hillary Clinton action figure. She has a blue pantsuit and is sitting on my desk). Anyways! I made four kinds of cupcakes- vanilla, chocolate, cappuccino, and caramel. I topped them with what I had on hand, and what the void told me to, but you can decorate them however you’d like!
3 cups flour
1 cup sugar
1 cup milk
1 tablespoon vanilla extract (not shown)
1 1/2 cups Greek yogurt
Here’s the kicker- there’s no fat in these cupcakes, and only two teaspoons of sugar per cupcake. I wouldn’t go so far as to call these healthy, but they’re certainly better than the frosted sugar bombs you get in the grocery store, and unless you eat cupcakes twice a day (which we have ALL done at some point), these are pretty good for you!
Start by preheating the oven to 350 F. I used a stand mixer to make these cupcakes, but you can make them by hand. If whipping batter for 10 minutes sounds good, definitely do it by hand. Mix the eggs and sugar until it lightens and gets all foamy on the top. This is when you’d add in the vanilla- but I didn’t have *any* vanilla. I can’t believe it either.
Now add in the yogurt. Did you know you can swap yogurt for butter or oil in a 1:1 ratio? I haven’t baked with fat since 2017.
Beat that in, and then alternately add the flour and milk
until it’s all nice and thick and combined.
Get out a cupcake tin, and if you’re not using cupcake liners, grease the tin. Ladle the batter in (grease the ladle too, so you don’t waste any batter), and bake it at 350 F for 18 minutes.
. I mixed 1 tablespoon of cocoa powder with 2 tablespoons of water, and then mixed that into a quarter of the cupcakes for chocolate cupcakes. I left the other 6 plain vanilla,
and I made a quick caramel sauce (here’s a recipe),
and a shot of espresso, which I mixed into the other respective quarters.
which I mixed into the other respective quarters.
When the cupcakes were done and cooled, I hollowed out the vanilla ones,
and stuffed them with apricot jam, then topped them with a vanilla buttercream–blueberry jam swirl. If I had star sprinkles, I would’ve put some on top and called ‘em galaxy cupcakes. What is the obsession with galaxy food? I love unnaturally colored food as much as the next millenial/Gen Z (I’m still so confused about which one I am), but really, it’s just blue food. Chill.
For the chocolate ones, I made a quick chocolate ganache (ganache sounds fancy, but it’s just chocolate chips melted with some butter), dipped them in, and topped them with a sprinkle of cayenne pepper.
The caramel ones got a splat of vanilla buttercream, a drizzle of caramel, and some chopped pecans. If anyone from Starbucks is reading this, please made a caramel-pecan-vanilla latte! I think it could be the next pumpkin spice latte. Speaking of which, pumpkin spice season is SO near, and I’m ready to turn my entire life orange. For the coffee ones, I topped them with whipped cream, and shook some espresso powder on top. Cappuccino cupcakes! These were so, so adorable. I might make a separate post just for these. I’ve been hooked on caffeine since I was like, 12 (I haven’t been drinking coffee on the sly since I was 12, mom, it’s just for dramatic effect).
These cupcakes were so yummy (I’m eating a fiery chocolate fudge one right now), and so easy to make. There’s nothing more fun than spending an afternoon baking and decorating cupcakes!