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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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A honey cake topped with yogurt and honey. A Greek combination. From the cupcake project. Ingredients:
1/2 cup honey (plus extra for topping) |
1/3 cup unsalted butter, melted |
2 eggs |
1/4 cup greek yogurt |
1 teaspoon vanilla |
1 1/2 cups all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
greek yogurt, for topping |
Directions:
1. In a medium-sized mixing bowl, mix honey and melted butter together.
2. Beat in eggs, one at a time.
3. Stir in vanilla and Greek yogurt.
4. In another medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
5. Slowly mix the flour mixture into the honey mixture until smooth.
6. Fill cupcake liners 3/4 full.
7. Bake at 350 F for 20 minutes or until a toothpick comes out dry.
8. Allow cupcakes to cool.
9. Just before serving, top with Greek yogurt and drizzle with honey.
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