Old-Fashioned Sugared Nuts
Strawberry Greek Yogurt Cakes
A delicious dessert with an extra boost of protein! These strawberry Greek Yogurt cakes use Clover Sonoma’s Pasture Raised Organic Greek Yogurt in the cake and frosting.
Ingredients
Cake
- 1 2/3 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sugar
- 2 Clover Sonoma Egg Whites
- 1 stick Clover Sonoma Butter, Unsalted
- 1/4 cup Clover Sonoma Pasture Raised Organic Greek Yogurt
- 3/4 cup Clover Sonoma Milk
- 2 tsp pure vanilla extract
Strawberry Filling
- 1 1/2 tbsp cornstarch
- 2 cups diced strawberries
- 1/4 cup sugar
- juice and zest of one lemon
Greek Yogurt Frosting
- 1 1/2 cup Clover Sonoma Pasture Raised Organic Greek Yogurt
- 3 tbsp powdered sugar
- 1/2 tsp pure vanilla extract
- 1/4 cup reserved strawberry filling
Directions
1
Make the strawberry filling by combining all ingredients on the stove over medium heat.
2
Allow to simmer for 5 minutes. Remove from heat and let cool.
3
Make the cupcakes by combining all dry ingredients.
4
In a separate bowl, whisk sugar and melted butter together. Add egg whites, Greek Yogurt, milk, and vanilla.
5
Combine wet and dry ingredients. Pour into lined 12-pan cupcake pan and bake at 350 for about 22 minutes.
6
While cupcakes are baking, begin working on the frosting.
7
Use hand mixer, combine Greek Yogurt, powdered sugar, vanilla and reserved strawberry filling.
8
Assemble your cupcakes by hollowing out the center. Add strawberry filling and top with frosting!
