Everyone knows that Stonyfield yogurt topped with granola makes a tasty treat. We've made it even tastier in our recipe for yummy cupcakes.
| Granola cupcakes | ||
|---|---|---|
| 1⁄2 | c | butter |
| 1 | c | granulated sugar |
| 2 | eggs | |
| 4 | tsp | pure vanilla extract |
| 1 3⁄4 | c | Stonyfield Organic Fat Free Plain Yogurt |
| 2 | c | unbleached all-purpose flour |
| 1 | tsp | baking soda |
| 1 | tsp | baking powder |
| 2 | c | granola |
| Yogurt Cheese frosting | ||
| 6 | c | Stonyfield Organic Low Fat Plain Yogurt (to yield 2 cups of yogurt cheese*) |
| 4 | c | powdered sugar |
| 1 | tsp | vanilla |
*Place yogurt into a yogurt cheese maker or strainer/colander lined with cheese cloth. Place cheese maker or strainer/colander over a bowl to catch the liquid. Cover and refrigerate for 24 hours. Yogurt cheese can be stored in the refrigerator for up to one week.
In a medium bowl gently mix yogurt cheese, sugar and vanilla. Refrigerate for 45 minutes before using.
Preheat the oven to 350°.
In a large bowl, combine butter and sugar. Using a hand mixer, cream on medium speed until well combined, stopping occasionally to scrape the sides of the bowl with a rubber spatula. Add the eggs and beat until light and fluffy. Add the vanilla extract and the yogurt. Beat on low speed until well creamed and smooth, stop once to scrape down the sides of the bowl.
In separate bowl combine flour, baking soda, and baking powder, then sift into another bowl, add granola. Add dry mixture to the creamed mixture and mix on low speed for about 45 seconds, stop once or twice to scrape down the sides of the bowl, until the mixture is well blended.
Fill the cupcake pan with paper liners or spray each tin with canola spray.
Divide the batter evenly among the cupcake tins, about a heaping 1/4 cup in each. Smooth the tops using a spatula.
Bake 20 minutes, until a toothpick inserted into the center comes out clean. Let set for a few minutes, and then place on a cooling rack. Allow to cool completely before frosting.