Wednesday was one of my good friend’s and co-worker’s birthday and I wanted to make something special for her. But what? We all know that I love cupcakes so I knew that much… cupcakes will be the outlet of my creative baking love towards Jane. But what kind of cupcakes?
And then it hit me, Jane’s favorite yogurt is the pineapple Chobani. She lovvves it. That sparked an idea in my head, why not make cupcakes using Jane’s all-time favorite greek yogurt – Chobani pineapple!
I got to baking. I still have quite a bit of AP flour and sugar to use up because I never use it except when baking for others and I really need to get rid of it before I move to another apartment in May or else I’ll just throw it out. I’m not a fan of using processed ingredients such as regular all-purpose flour and regular sugar but it’s a special occasion, so I’ll let it slide. Jane is actually a bit of a health nut like myself but I know she will appreciate a little treat that features her favorite Greek yogurt as the star.
I made sure to make the cupcakes’ cake base lower fat to make these little babies at least slightly less caloric than regular cupcakes are. I used a whole small container of Chobani Pineapple in this, did not use any whole eggs, and played around with some canned pineapple.
How was the outcome? It was awesome and the cupcakes were gorgeous! I would do some things differently though.
First, the pineapple flavor was not very prominent in the cupcakes. Next time, I might play around with using actual crushed pineapple in the cake recipe. I will probably redo this recipe in the future to make it healthier as well with different flours and sugar alternatives.
Second, I used a can of sliced pineapples in natural juices for this recipe which obviously allowed the juice to be less sweet than it would be if I was to use the regular can with syrup. I actually think using canned pinapple in syrup would be a better choice for this recipe as the syrup would have more pineapple flavor and it is thicker than the natural pineapple juice that my canned pineapple slices were in. That could help up the pineapple flavor in the cupcakes.
Third, for this particular recipe I stuck the cupcakes in the fridge before garnishing with pineapple slices. The frosting hardens quite a bit in the fridge so I recommend you to stick the pineapple slices onto the frosting before putting in the fridge. It was pretty hard to make the pineapple slices to stick in the frosting since the frosting was so hard and cold. Or just leave the cupcakes out and don’t store them in the fridge, but only if you plan on eating them soon after. I made these cupcakes the night before so I didn’t want to keep them out since they contain egg whites, yogurt, and butter – all of the things that may go bad quickly when left in the warm for too long.
Take my suggestions as you wish and I hope you try these cupcakes out either way. They were awesome!
Ingredients (12 cupcakes)
- 1/4 cup + 1 Tbsp liquid egg whites
- 2/3 cup pineapple Greek yogurt (1 small container Chobani Pineapple)
- 3/4 cup sugar
- 1 ½ cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 tsp cinnamon
- 2 Tbsp coconut oil, softened
- 3 Tbsp + 2 Tbsp pineapple syrup (from a can), divided
- 1/2 cup butter
- ~2 cups confectioners sugar, sifted
- ½ tbsp vanilla extract
- (optional: pineapple slices from a can)
Preheat oven to 350F. Line a cupcake pan with cupcake liners.
In a small mixing bowl, stir egg whites and yogurt with a wire whisk until combined. Set aside.
In a large mixing bowl, stir the sugar, flour, baking powder and soda, and salt. Add the coconut oil and pineapple syrup. Beat with an electric mixer on medium speed until mixed.
Add the egg white yogurt mixture to the bowl, beating until smooth.
Spoon the cake batter into the prepared cupcake tins about 2/3 full.
Bake 12-20 minutes or until the cupcakes are light golden brown.
Once cupcakes have cooled slightly, poke holes in the top and brush with some of the pineapple juice.
Allow the cupcakes to cool completely before frosting.
Beat butter until creamed, add vanilla, and sift in powdered sugar by the 1/4-cupfulls.
When it’s the right thick consistency, put in a piping bag and frost the cooled cupcakes.
Garnish with a slice of pineapple on each.
Keep in the fridge.
Nutritional Stats per cupcake WITH frosting: 279 calories, 10g fat, 45g carbs, 4g protein
Kammie wants to know:
Have you ever used Greek Yogurt in baking? Links welcome.
What’s your favorite yogurt flavor?
Let me know in the comments below!
Please enter your name and email below to stay updated with future posts by Sensual Appeal. Get in your inbox everything that's delicious, mindful, and happy. And yes, I hate spam too, that's why you won't be getting any of that. xoxo, kammie