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!
A success all around.
those sound soo good!! love cakey cupcakes-have to try these soon… and that retro kitchen set is adorable along with that little chef’s helper