Yogurt Honey Cupcakes Recipes

Steps:

• For the cheesecake: Position a rack in the center of the oven and preheat it to 325 degrees F. Lightly spray an 8-inch springform pan with 3-inch-high sides with nonstick cooking spray.
• In the bowl of an electric mixer fitted with the whisk attachment, place the egg whites and salt. Beat on medium-high speed to soft peaks, 2 to 3 minutes. With the mixer running, slowly rain in the evaporated cane juice. Increase the mixer speed to high and beat until the egg whites are glossy and hold stiff peaks, about 2 minutes. Sift the flour over the whipped whites and gently fold until smooth. Scrape the meringue into a clean bowl. (And hey, guess what? You just made a small batch of angel food cake batter!)
• Into the mixer bowl (no need to clean it), place the cream cheese. Place the bowl back on the mixer and fit the mixer with the paddle attachment. Beat on medium speed until creamy. Add the honey and beat until smooth. Beat in the egg yolks one at a time. Add the lemon juice, vanilla extract and lemon zest and beat to blend well. Reduce the mixer speed to low and stir in the yogurt.
• Carefully fold about a third of the egg white mixture into the batter to lighten it. Gently fold in the remaining whites until the batter is smooth. Scrape the batter into the prepared pan.
• Bake until the cake is puffed, lightly golden and mostly set but with a slight wobble when the pan is jostled, 45 to 50 minutes (a toothpick won't tell you much about doneness; it's best just to rely on visuals here). Turn off the oven and let the cake continue to cook in the oven for 1 hour. Cover and chill in the refrigerator for at least 3 hours. When ready to serve, unmold the cheesecake and put onto a serving platter.
• For the topping: In a medium bowl, whisk together the honey, hot water and vanilla. Add the apricots and blackberries to the bowl and gently toss to coat. Top the cheesecake with the honey and fruit mixture, slice and serve.

Steps:

• For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
• In a large mixing bowl, combine the egg whites, salt and cream of tartar. Using an electric hand mixer, beat on medium speed until frothy. Add the vanilla extract, lemon juice, and lemon zest. Beat on high speed until soft peaks form, about 2 to 4 minutes. Gradually add the sugar and beat until the mixture forms stiff peaks, about 2 minutes longer. Sprinkle the flour over the egg white mixture. Using a spatula, carefully fold in the flour until incorporated. Spoon the batter into an ungreased 10-inch nonstick angel food cake pan. Bake for 30 to 40 minutes until the top is browned and a skewer inserted halfway between the inner and outer wall of the pan comes out clean. Invert the pan on a wire rack to cool completely, about 1 hour.
• For the sauce: In a small bowl whisk together the yogurt, honey, and lemon juice until smooth. Pour into a serving pitcher.
• Using a spatula, loosen the cake around the sides and middle. Release the cake and place on a serving plate. Cut into slices and drizzle with the sauce. Garnish with lemon zest and mint sprigs.

Steps:

• Combine the honey, zest, 6 tablespoons of the sugar, and 2 cups of water in a saucepan.
• Bring to a boil and simmer for 10 minutes; syrup should lightly coat the back of a metal spoon.
• Remove lemon peel and stir in the lemon juice.
• Set pan aside to cool.
• Preheat oven to 375 degrees. Butter a deep, 9-inch round cake pan.
• Using an electric mixer, beat the egg yolks and remaining 6 tablespoons of sugar together until pale and thick.
• Sift 1-1/4 cups of flour and baking powder together. Add to the egg mixture and stir.
• Add remaining butter and yogurt cheese.
• Add just enough flour to make a dough stiff enough to come away from the sides of the bowl.
• In another bowl: Beat the egg whites until stiff.
• Add 1/3 to the yogurt batter and gently fold inches
• Carefully fold remaining whites into batter.
• Spread into cake pan and bake for 35 minutes.
• Cake should be golden brown. When cake is still warm, pour syrup over the cake. Let cake sit for at least 4 hours before serving.

Steps:

• In a medium-sized mixing bowl, mix honey and melted butter together.
• Beat in eggs, one at a time.
• Stir in vanilla and Greek yogurt.
• In another medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
• Slowly mix the flour mixture into the honey mixture until smooth.
• Fill cupcake liners 3/4 full.
• Bake at 350 F for 20 minutes or until a toothpick comes out dry.
• Allow cupcakes to cool.
• Just before serving, top with Greek yogurt and drizzle with honey.

Steps:

• Divide fruit among 6 individual serving bowls. Combine the yogurt, honey, orange zest and extract; spoon over the fruit.