Honeyed Yogurt Cuppies

I’m sort of a fan of any word
that is as fun to pronounce as onomatopoeia
{words that imitate the sound they describe}
How’ere would we get by without

.Babbling Babes
.Twinkling Wedding Lights
.Whimper-Worthy Desserts
.Words that make us say…

Honeyed Yogurt Cuppies
Stonyfield Farms sent me a stack full of free-try coupons for their splendid Greek Yogurt. Not since hubby and I made the transatlantic flight from Chicago to Switzerland have I been so enamorated with a cup full of creamy yogurt. Worth the try. Worth the buy. No substitutions. OIKOS yogurt gives these splendid cupcakes an incredibly creamy, moist texture with the subtle kick of honey and yogurt flavor swirled atop. Yummm.
3 egg whites
1 egg
1 stick of butter
1 1/2 c. sugar
1/2 c. milk
juice of 1 fresh lemon
1-5.3 oz. cup Stonyfield Farm OIKOS Honey Greek Yogurt
1/4 tsp. salt
4 oz. vanilla or white chocolate pudding
1/2 tsp. baking powder
1 1/2 c. flour
In a medium bowl, whip egg whites until stiff. Set aside.
In a large bowl, combine egg, butter and sugar. Beat until well creamed. Mix milk and lemon juice. Pour curdled milk and yogurt into bowl with sugar mixture, beat until mixed. Add all other ingredients. Combine just until well-mixed. Best the next day.
Spoon into prepared wrappers, bake 325 for 22-25 minutes.
Makes 24 cupcakes.


(Yogurt Frosting)
1 stick butter
1 5.3 oz. Stonyfield Farm OIKOS Honey Greek Yogurt
32 oz. powdered sugar
1 tsp. pure vanilla
Whip together with an electric beater until supremely creamy. Add additional powdered sugar by the 1/2 cup, if your frosting needs to be more firm. Add a milk by the teaspoons if your frosting needs to be more runny. Enjoy!