Greek · Dessert
Honey Nut Cupcakes
A lighter take on Greek honey-walnut cake reshaped into single cupcakes, built on Greek yogurt instead of butter so the crumb stays moist and tender while the calorie count drops well below a bakery version. Warm cinnamon and a honey glaze keep the classic flavour intact.
$1
12 minsPrep
17 minsCook
49 minsTotal
EasyLevel
Nutrition per serving
254Calories
6.6gProtein
12.8gFat
29.3gCarbs
12.7gSugar
1.5gFiber
481mgSodium
48mgChol
1.9gSat Fat
122mgPotassium
125mgCalcium
1.4mgIron
0.2mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Ouzo
local
Greek Coffee (Elliniko)
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 180°C (350°F) and line two holes of a 6-hole muffin tin with paper cases; half-fill the remaining four holes with water so the tin heats evenly.
2
In a bowl whisk the egg, honey, Greek yogurt, vegetable oil and vanilla extract together until smooth and fully combined.
3
Sift the self-rising flour, cinnamon, baking powder and salt into the wet mixture and fold gently until just combined with no dry streaks.
4
Fold in the finely chopped walnuts, taking care not to overmix the batter.
5
Divide the batter evenly between the two lined holes, filling each about two-thirds full.
6
Bake for 16-18 minutes, until a skewer inserted into the centre comes out clean and the tops spring back to the touch.
7
Transfer the cupcakes to a wire rack and cool completely, about 20 minutes.
8
Once cool, drizzle each cupcake with the reserved honey and scatter over the roughly chopped walnuts just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g sifted self rising flour
- 1.2 oz35g greek yogurt
- 1/21/2 eggs, beaten (25g)
- 0.7 oz20g honey
- 0.5 oz14g finely chopped walnut
- 0.3 oz8g vegetable oil
- 0 oz1g cinnamon ground
- 0.1 oz2g vanilla extract
- 0.1 oz2g baking powder
- 0 oz1g salt
- 0.3 oz8g drizzled honey
- 0.2 oz6g roughly chopped, for topping walnut
