Ages ago I got a care package from the folks at Stonyfield Farm. They make Oikos Organic Greek yogurt, a fabulously thick and, better yet, natural dairy product that contains no fat and twice the protein of regular yogurt. I was excited about the quality of the product but I have to admit I don't eat a lot of yogurt, at least not straight from the carton. I wondered if I could do this product justice in my kitchen. Still I was curious so I accepted the care package as a personal challenge.
The thing that intrigued me most was the suggestion that their thick creamy Greek style yogurt could be used as a substitute for sour cream or cream cheese in many recipes. Since I am not a huge fan of sour cream either, especially because of the high fat content, I wanted to try using the Greek style yogurt as a substitue in some recipes. I was also excited about the potential to add calcium and richness to cake recipes without adding more fat.
The results have been delightful. I added Oikos organic yogurt to my recipe for Blueberry White Chocolate Bars earlier this summer and was quite pleased with the texture of the cake layer that resulted. I have also tried it in a wonderfully unusual cheesecake I have yet to post about, with good results. Then I tried it in these cute little summery fruit topped cupcakes where I added it to both the cake. to add texture and for a calcium boost, and to the topping. as a sour cream substitute. They turned out great on both counts.
So thanks Stonyfield, for a wonderful new addition to the dairy aisle! I think Oikos will become a frequent item on my grocery shopping list.
Amaretto Cupcakes with Cherry Cream
2 cups flour
1 teaspoon baking powderpinch of salt
5 oz container Greek yogurt (Oikos plain yogurt)
1/4 cup amaretto
1/2 cup butter
3/4 cup sugar
1/2 cup whipping cream
1 Tablespoon sugar (use brown sugar or vanilla sugar if you like)
1/2 cup plain Greek style yogurt
1 cup cherries, pitted and quartered (or try other stone fruit or berries)
2 teaspoons sugar (use vanilla sugar if you like)
12 whole cherries for garnish, if desired
Preheat oven to 350 degrees. Line 12 cupcake tins with cupcake papers.
In a medium bowl, stir together flour, baking powder and salt.
In a large mixing bowl beat together the eggs, butter, yogurt and liqueur. Add the sugar and continue beating until well combined. Add the dry ingredients and mix just until combined.
Spoon the batter evenly into the cupcake papers. Bake at 350 degrees for 20 -25 minutes, or until cakes begin to brown and test done. Remove from oven and cool on a wire rack.
Sprinkle 2 teaspoons sugar over the fruit in a small bowl. Stir and set aside for 20 minutes or so to macerate.
Whip the cream with 1 Tablespoon sugar until stiff peaks form. Fold in the yogurt and the fruit.
Cut a cone shaped wedge of cake from the top of the cooled cupcakes. Fill the crater with the cherry whipped cream, piling the cream mixture on top. Garnish with a whole cherry if desired.
Serve and enjoy!