Saturday, August 18, 2012

Chobani Cupcakes

Being allergic to oils (canola, vegetable, rapeseed, cottonseed, and anything expeller pressed) makes traditional baking very difficult. I usually substitute applesauce for oil when baking, but tonight I was also missing eggs. I read about using Greek yogurt in lieu of both, so I figured I'd give it a try.

I am bias when it comes to Greek yogurt. I love Chobani. Chobani has the best flavor of all the Greek yogurts, but I'm also biased towards them since they are located in upstate New York, where my grandmother was born and raised.

Here's what you need:
  • Boxed cake mix (Funfetti is my favorite!)
  • 3/4 cup plain Chobani Greek Yogurt
  • 1 cup water
Heat your oven at 350 degrees. Mix the ingredients together. I would usually use a hand blender, but being cautious of using yogurt in the cake mix I hand mixed the batter. Needless to say, I was nervous about how these cupcakes would turn out.

Once mixed, I was even more nervous about the cupcakes since the batter seemed "spongier" than a normal mix. Bake regular cupcakes for 20 minutes, and mini cupcakes for 12 minutes.

Once baked to a nice golden brown, let the cupcakes cool. The texture of the cupcakes seems more like a sponge cake, but they taste great! Great tasting cupcakes that are actually good for you?!? No longer impossible!

These cupcakes would be great for vegetarians and those watching their figure alike!

Honestly, I felt a lot less guilty eating four cupcakes tonight.

While I used plain Greek yogurt this time around, I thought of using raspberry yogurt in chocolate cake mix next time. Yum, raspberry chocolate cupcakes! Really, the possibilities are endless!

What cake flavor would you make?

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