I've been in a baking mood. It's probably because fall is right around the corner. Hooray!
For this recipe I substituted plain, Greek yogurt for the vegetable oil the box called for. I've used applesauce instead of vegetable oil with much success (see here). I don't remember where I heard that Greek yogurt could be used instead of vegetable oil, but thought I'd give it a shot.
To make these cupcakes, follow directions on the back of the Duncan Hines red velvet cake box- mixing the red velvet cake mix with 3 eggs, 1 cup of water, and 6 oz of plain, Greek yogurt (instead of vegetable oil). Bake cupcakes according to package directions (350° for about 20 minutes). While your cupcakes are cooling, make your frosting. I combined 2 oz of cream cheese, 2 oz of Greek yogurt, and 1/4 cup of powdered sugar. Whisk until smooth. Frost your cupcakes when cool.
I thought these were pretty good (not my favorite, but still pretty good). Jesse and my girls couldn't get enough however. Let me know what you think if you try them!
Have any Greek yogurt, dessert recipes you'd like to share? Leave your recipes or links in the comments. :)
If you try a recipe I share, be sure to let me know! Use the hashtag: #greekyogurt52ways.
**This year I'm making Greek yogurt 52 ways. Read about why I'm doing this project right here and read about the health benefits of Greek yogurt right here. See all of the ways I've incorporated Greek yogurt into my dessert or breakfast so far here. I recently completed a 52 sandwiches project. Read more about that project here.**