DISCLAIMER: This is not a healthy post……..
…….. but they just sounded so good I had to try them.
The link for this recipe was from a pinterest post I found a couple of weeks ago (another reason to join).
Here is the website with the recipe: Moscato Cupcakes
I also used another pinterest post that I found interesting in order to tweak the recipe a little bit and make it semi-healthier. Although I could not substitute the 1 1/4 c of white sugar – it’d just be wrong. I’ll tell you what worked and what didn’t based on this chart I used for substituting certain ingredients with chobani/ greek yogurt:
Substituting buttermilk in the recipe for the 2/3 c greek yogurt and 1/3 c almond or nut milk did work very well. The texture was fine and the cupcakes tasted great. I didn’t substitute the vegetable oil because I was afraid I’d be really changing the stability and consistency of the cupcake if I changed around too many things – I’m notorious for screwing up baking projects.
Now, when I attempted to use the butter substitution for the Moscato icing (using 1/4 c greek yogurt and 1/2 c butter) it did NOT work out. The mix was lumpy and curdled-looking after I added the vanilla and wine. I thought maybe the addition of the confectioners sugar would change this, but it did not. I have a feeling the wine has something to do with this method failing too.
My reasoning: even after dumping this batch of icing and making it with the regular requirement of butter I could not get the icing to a thick consistency. I added a fair amount of confectioners sugar before I decided I really was adding too much (didn’t want it to be too sweet) and it still remained semi-runny. Blame it on the alcohol.
However, I iced the cupcakes, sliced and added the fresh strawberries, and sprinkled a little bit of sprinkles on top and they are now residing in the fridge until I take them to my boyfriends family tonight. Good news is, the icing set and hardened a little and the cupcakes are still delicious. Hope they hold up on the ride!