Greek · Dessert
Greek Yogurt Loukoumades Cupcakes
A lightened riff on the honey-soaked Greek loukoumades, reshaped into a two-cupcake bake that leans on greek yogurt and egg for structure instead of butter, with orange zest and cinnamon carrying the flavour and a honey-walnut finish added after baking so it stays light.
$1
12 minsPrep
17 minsCook
39 minsTotal
EasyLevel
Nutrition per serving
289Calories
7.8gProtein
9.7gFat
42.9gCarbs
21.2gSugar
1.4gFiber
599mgSodium
55mgChol
1.9gSat Fat
135mgPotassium
167mgCalcium
1.6mgIron
0.2mcgVitamin B12
2.8mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Ouzo
local
Greek Coffee (Ellinikos)
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 180°C (350°F) and line 2 holes of a 6-hole muffin tin with paper cases; half-fill the remaining 4 holes with water so the tin bakes evenly.
2
In a bowl whisk the egg, honey, sugar, vegetable oil, orange zest and vanilla extract together until smooth and slightly pale.
3
Fold in the greek yogurt until fully combined.
4
Sift the self-rising flour, baking powder, cinnamon and salt over the wet mixture and fold gently just until no dry streaks remain - do not overmix.
5
Divide the batter evenly between the 2 lined holes, filling each about two-thirds full.
6
Bake for 16-18 minutes until risen and golden, and a skewer inserted into the centre comes out clean.
7
Transfer the cupcakes to a wire rack and cool for at least 10 minutes.
8
Once cooled, drizzle the warmed honey over the tops and scatter the chopped walnuts to finish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g self rising flour
- 2.1 oz60g greek yogurt
- 5/85/8 eggs, lightly beaten (28g)
- 0.8 oz22g honey
- 0.4 oz12g sugar white
- 0.3 oz8g vegetable oil
- 0.4 oz10g zested orange
- 0 oz1g cinnamon ground
- 0.1 oz3g baking powder
- 0.1 oz3g vanilla extract
- 0 oz1g salt
- 0.3 oz8g finely chopped walnut
- 0.4 oz10g warmed, for drizzle honey
