Wednesday, May 27, 2015

Baking from the Heart with Mountain High Yoghurt

Baking is one of my favorite pastimes. Baking turns my mind off from my daily stresses. I zone out and completely focus on the yummy baked good I'm making. I do not get to bake too often anymore but when I do, it's usually for a special occasion of someone who is dear to my heart. 

For my grandma's birthday, she had a special request for lemon cupcakes. It was my pleasure to make them for her!


Here I am with her and her cupcake display!


I'm always on the lookout on ways I can make my baking more healthy. Did you know you can use Mountain High Yoghurt as a substitute for sour cream, mayonnaise or butter? I've used Mountain High Yoghurt to make my favorite recipes healthy and delicious. For instance, you can use it in things like muffins and cookies for an amazing, moist texture!

My little guy knows this makes his mommy's cupcakes extra yummy!




Grandma loved her cupcakes so much, I know you'd enjoy them also!

Lemoncello Vanilla Cupcakes
18 TBSP ( 2 ¼ sticks) unsalted butter at room temp
3 cups sugar
6 large eggs at room temp
1 cup Mountain High Vanilla Yoghurt
2 tsp vanilla extract
1/3 cup buttermilk
3 cups all purpose flour
1/3 cup cornstarch
1 tsp salt
1 tsp baking soda
2 tblsp Limoncello
Lemon zest of one lemon

Glaze: 1/4 lb butter, 1 cup sugar, 1/4 cup limoncello

Heat oven to 350. Cream butter and sugar on high until light and fluffy. On med speed, add 2 eggs at a time. Then add sourcream, buttermilk, vanilla, and lemon zest. Scrape down sides of bowl.

Sift dry ingredients and add slowly to wet mixture. Bake in oven 20-25 minutes until the top is golden brown. COOL COMPLETELY. Using a pastry brush, glaze the top of each cupcake with the prepared glaze.


Cream Cheese Frosting
2 8-oz packages of cream cheese
2 sticks of butter
1.5 cups of powdered sugar
1 tsp of vanilla extract
Cream butter, cream cheese, and vanilla until fluffy and slowly add powdered sugar until well combined.


Yes, my cupcakes have a little booze in them (smiley face)! Once upon a time, a good friend and I tried to start a cupcake business but our careers as educators took the front seat. If you want to see the yummies we've made in the past, check out www.BoozieCakes.com.

A fun factoid: Why Does Mountain High Yoghurt spell it "yogHurt"? Yoghurt or Yogurt–both spellings can be found in the dictionary. “Yoghurt” is more similar to how the word is spelled in many European countries. Since it was first produced back in the 1970s, Mountain High Yoghurt has been made the Old World way (it slowly turns into yoghurt while sitting in the cup) so our founders spelled yoghurt with an “h.” Today we consider the “h” stands for healthy lifestyle or for the hundreds of ways you can use Mountain High Yoghurt to add nutrition to any recipe or meal!

Mountain High Yoghurt definitely adds something special to my cupcakes!

For more recipe ideas to use Mountain High Yoghurt, make sure you visit my Pinterest Board!

3 comments:

  1. We just loved trying out Mountain High Yoghurt! Those cupcakes look delicious!

    ReplyDelete
  2. These sound perfect for a baby shower too!

    ReplyDelete

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