Month: October 2018

Spaghetti and Meatballs Recipe

Spaghetti and Meatballs Recipe

These are amazing “WOW”-inducing Spaghetti and Meatballs Recipe. So tasty and juicy and BIG! The secret to getting uber tender meatballs is bread; yes, bread. And the secret to getting uber flavorful meatballs is in the combination of meats – I’m talking about lean ground beef […]

Sausage Stuffed Mushrooms Recipe

Sausage Stuffed Mushrooms Recipe

Sausage Stuffed Mushrooms Recipe are crunchy on top with a creamy and juicy center. They are loaded with flavor and really stand out as a holiday party appetizer. We LOVE mushrooms around here. An entire “test batch” disappeared between my husband, my Mom and I. […]

Greek Yogurt Cupcakes Blackberry Frosting

Greek Yogurt Cupcakes Blackberry Frosting

Greek Yogurt Cupcakes Blackberry Frosting

I pumped 1 whole cup of Greek yogurt into these cupcakes and they are so fluffy and delicious I can hardly sit still. These cupcakes are just as quick to whip up as boxed cupcakes but they taste so much better!

I’ve spent the past few days developing (eating) and testing this yogurt cupcake recipe. It’s finally ready to be shared with the world. These are going into my cupcake hall of fame; among my top 4 ( ok, you got me. Maybe I only have 4 cupcake recipes posted. Quality over quantity folks) ;).

Now lets talk about the easy and scrumptious blackberry frosting. On second thought, a picture is worth a thousand words. Let your eyes wander back to the top of the screen. Oh. Yeah ;).

I pumped these cupcakes with a full cup of Greek Yogurt and are just so fluffy I can hardly sit still. These are going into my cupcake hall of fame. The blackberry frosting is easy and scrumptious! You can also use raspberries. P.S. these refrigerate really well and stay fluffy even right out of the fridge.

Ingredients For Greek Yogurt Cupcakes Blackberry Frosting

Cupcake Ingredients:

  • 1 2/3 cups cake flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 6 Tbsp unsalted butter room temp (cut into 6-8 pieces)
  • 1 large egg room temp
  • 1 large egg white room temp
  • 1/2 Tbsp vanilla extract
  • 1 cup plain Greek Yogurt I used the regular, full fat version

Frosting Ingredients:

  • 1 stick unsalted butter soft at room temp
  • 1 1/2 cups powdered sugar
  • 1/8 tsp fine sea salt
  • 8 oz 1 stick cream cheese, softened to room temp and cut into 8 pieces
  • 1/2 cup about 15 Blackberries to puree + 12 blackberries for garnish

Instructions For Greek Yogurt Cupcakes Blackberry Frosting

How to make the Cupcakes:

    1. Line a 12-count cupcake pan with paper liners. Preheat Oven to 350˚F.
    2. In the bowl of an electric mixer, whisk together your dry ingredients: 1 2/3 cups cake flour, 1 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt until well combined. Add in 6 Tbsp softened butter and with your wire whisk on med/low speed, mix for about 3-4 min or until fine crumbs form.
    3. In a separate bowl, whisk together your wet ingredients until combined: 1 egg, 1 large egg white, 1 cup plain greek yogurt and 1/2 Tbsp vanilla extract. Add the wet ingredients to the dry ingredients and whisk together on med speed until smooth (2 min). The batter will be thick and still have tiny lumps.
  1. Fill each paper liner a little more than 1/2 full if you want 15 regular cupcakes. Fill 2/3 full if you want 12 cupcakes with muffin tops like what you see in the pictures. Bake at 350˚F for 18-20 minutes. When finished, a toothpick inserted into the center of the cupcake should come out clean. Remove cupcakes to a wire rack and let cool to room temp.

How to Make Frosting:

  1. Puree blackberries in a small food processor, or Immersion Hand Blender, then strain them through a fine mesh strainer, pushing them through with a spatula until all you have left in the strainer is seeds. Discard seeds and set the puree aside.
  2. In the bowl of an electric stand mixer fitted with the whisk attachment, mix the 1 stick of softened butter with 1 1/2 cups powdered sugar and salt on low speed or until combined, scraping as necessary ~ 2 min. Don’t start on high speed or you will be surrounded in a cloud of powdered sugar (lessons learned). It may seem like it won’t come together at first, but it will. Give it a little time ;). Once the mixture is combined, increase speed to medium-high and beat until the cream is pale and fluffy (2-3 min).
  3. Add cream cheese 1-piece at a time and mix until combined. Once all of the cream cheese is mixed in, continue to beat 2 more minutes until fluffy, scraping down the bowl as necessary. You need your frosting to be super smooth without any globs of cream cheese or they will get stuck in the piping star, so if you see globs, keep mixing.
  4. Pour blackberry puree over frosting and continue mixing until well incorporated. Refrigerate frosting 10 minutes before piping it onto the cupcakes.

How to Decorate the Blackberry Cupcakes:

  1. Once your cupcakes are cooled to room temp, you can decorate them. I used a WILTON 2D (closed-star) frosting tip with a piping bag to frost the tops working from the outside in and up. There’s enough frosting to be generous with each cupcake. You’re welcome ;). Top with a fresh blackberry if desired and serve.




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Green Smoothie Bowl Recipe

Green Smoothie Bowl Recipe

I love the concept of Green smoothie bowls. They are so pretty and impressive yet easy (think Mother’s Day Breakfast!). Blended smoothie bowls are the fancy way to serve a thick, nutrient dense smoothie as a refreshing summer soup, dessert, snack or breakfast since it […]

Raspberry Pretzel Jello Recipe

Raspberry Pretzel Jello Recipe

This raspberry pretzel jello recipe has become very popular in the Russian/Ukrainian community – and for good reason. It makes your taste buds dance!  I have zero self-control around this dish, so I was concerned about making a 13×9 -inch Pyrex filled with this dreamy pretzel jello goodness. […]

Slow Cooker Turkey Chili Recipe

Slow Cooker Turkey Chili Recipe

I love Turkey Chili Recipe; set ’em and forget ’em. I made this Slow Cooker Turkey Chili in the morning and it was ready for my son to enjoy when he got home from school. We served it in warm bowls with generous amounts of cheese and sour cream, paired with chips of course.

My friend and classmate from nursing school, Gina, shared this slow cooker chili recipe with me. She made it for a chili cook-off fund raiser and it was my very favorite one in the lineup; so so delicious. It’s easy too!

Skill Level: Easy
Cost to Make: $12-$15
Servings: 8 -10

Ingredients for Turkey Chili Recipe

Ingredients for Chili:

  • 1 lb lean ground turkey
  • 1 medium purple onion
  • 1 tsp Cumin powder
  • 1/2 tsp Chili Powder
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Dried Oregano
  • Salt and Pepper to taste
  • 15 oz can Black beans drained and lightly rinsed
  • 15 oz can Pinto beans with juice
  • 15 oz can of white beans with juice
  • 2-4 oz jar of diced jalapeños or green chilis use more if you like it spicier
  • 15 oz can diced tomatoes seasoned or plain
  • 15 oz can corn or corn from 2 ears or corn optional
  • 30-33 oz of tomato sauce

To serve:

  • Tortilla chips
  • Colby jack cheese shredded
  • Sour Cream

Instructions for Turkey Chili Recipe

    1. In a large skillet over medium/high heat, add 1 Tbsp olive oil and saute 1 lb ground turkey until cooked through.
    2. Now Add 1 medium finely diced purple onion along with 1 tsp cumin powder, 1/2 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp oregano, 1 tsp salt and 1/4 tsp pepper (You can adjust with more seasoning later). Saute until onions are softened and meat is lightly browned then transfer to a standard-sized crock pot.
    3. So now Add drained black beans, pinto beans with juice and white beans with juice. Also add diced jalapeños, 1 can diced tomatoes and corn (if using).
  1. Add tomato sauce and stir to combine. Set on low for 3-4 hours until piping hot. Taste and adjust for seasoning just before finished cooking.

Recipe Notes

Health note: I recently discovered that canned food is the largest source of BPA in peoples diets which is a big no-no for pregnancy and children so I was forced to cook my own beans (since BPA free cans are limited in selection where I shop). I cooked 1 lb of each kind of bean and Therefore, I’m planning to freeze some for 2 more future batches of chili, or borscht, or anything else that calls for beans. I was able to make the entire chili with just 1 canned item which was lined with a BPA free lining. Yes!




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Chicken Stir Fry Recipe

Chicken Stir Fry Recipe

This chicken stir fry recipe will become a staple in your home. It’s so quick to make and you can use whatever vegetables you have on hand. It tastes wonderful regardless of how you alter the ingredients. This chicken and vegetable stir fry will become your […]