Greek Yogurt Cupcakes with Grapefruit-Orange Curd

I'm really not much of a cake eater.
I prefer cookies. And Brownies. And pies. And anything with the words browned and butter living happily next door to each other.
I even prefer the savory salty things to cake. Yep, it's true.

 

However, I fond a cake that I'm really really really liking. This may be a problem
It may be a problem because now when I bring cake to events, I'll scarf it. That's why I tend to bring cupcakes to events I'm staying at and cookies as gifts. You can't scarf a gift--that's just plain rude.

 

This cake is different, though because it's a little bit dense, not at all grainy, and has a little bit of tart to counteract the sweet. Oh, and all the equipment you need to make this is a bowl, a spoon, and something to bake it in. So don't worry about making cupcakes and a curd. You won't have to do nearly as many dishes as you thought.
Another reason I don't do cake is because I'm not a frosting girl. I know, weird again. I've never frosted this cake, though, and I've never wanted to. It's really already that good. I've tried a couple of variations on it that have been absolutely spectacular, so watch out for those. They'll probably all pop up in December because I have an unusual knack for befriending people born in the fall and winter. 
So here it is in all it's simple glory.


Yogurt Cupcakes with Grapefruit-Orange Curd
Makes 24 Normal Cupcakes

1 cup all purpose flour
1 cup cake flour (you can use all AP f you don't have cake flour lying around)
2/3 cup sugar
3 eggs
1 cup plain Greek Yogurt
2 Tbs milk
1 tsp vanilla extract
2 tsp baking powder
Pinch of salt


Preheat oven to 350ºF and line 2 muffin tins with paper liners.
In a medium bowl, mix the flours, sugar, baking powder and salt. 
In another bowl, mix the eggs, milk, yogurt, and vanilla.
Add the dry ingredients to the wet, and stir just until combined and lump free.
Bake at 350ºF for 18-20 minutes, or until a toothpick comes out clean.
Cool the Cupcakes and make the curd.


Grapefruit-Orange Curd
Makes 1 1/2 cups


1 cup fresh grapefruit juice
1/4 cup fresh orange juice
3 Tbs honey (or 1/4 c granulated sugar)
4 Tbs butter, room temp
2 large eggs
2 large egg yolks
1 tsp grapefruit zest
Pinch of salt


In a small sauce pan, bring the grapefruit juice to a boil and reduce by half. Remove from the heat and add the orange juice, zest and salt, cool to room temperature.
In a medium bowl, cream the butter and honey until fluffy and light. Add the yolks and eggs--alternating--one at a time, until they are totally combined. 
Gradually add the mixed juices.
Put the bowl on top of a double boiler (the pot from earlier is perfect) and cook over medium heat, stirring constantly.
The curd is done when it coats the back of your spoon. If your heat is gentle enough, you shouldn't have any curdling and the mixture should be thickened after about 10 minutes of cooking. 
Pour the mixture into another, cool bow and chill to room temperature.


To Fill:
Using a piping tip, knife, or apple corer (my favorite) make a 1" deep hole in the center of each cupcake.
Using a baggie or piping bag with a plain tip, pipe the curd into the center of the cupcake, coming just above the top lip, so the curd pokes out and takes the place of frosting.
Filled cupcakes will keep well over night and into the next day, but will get soggy if left uneaten for more than 2 days, so feel free to divide the cake recipe and keep the extra curd in the fridge. It's great on top of toast or more Greek yogurt.
Enjoy!

Healthy Things? and Andrea's Banana Quinoa Muffins

Today is August 1, 2012.
Today, I am beginning a diet.
Today I decided to lose 10 pounds in a month--challenge.
Today I looked up how many calories I have to burn each day to do this--scary.
Yesterday, I went all out at a friend's birthday party because I knew today was Diet Day 1. (A ton of tiramisu tastes good. A ton of tiramisu feels sick)
Yesterday I realized that I could not leave you all stranded without any baked goods for a month.
Today I made healthy muffins that taste fantastic.
Tomorrow I will have one for breakfast.

This whole diet deal is forcing me to create good recipes that are conservative. I love messing around and making rules for myself. I have to say, I've pieced together some good vegan, dairy free, gluten free, nut free concoctions, but for the first healthy recipe, I decided an old stand by would be best. While it's a very rare thing for me to make a carb/fat/calorie-loaded savory dish (I just don't eat that way) I tend to get a little excited when exposed to butter, sugar, and an oven. I've been working with different fats and sweeteners recently, and started replacing most of my flour with whole grain varieties, but fat really does seem to be fat and sugar really does seem to be sugar. Oh, and I can't do carob. I refuse. Don't even talk to me about it.
They're not great for you.
That makes me exceptionally sad.

But, these muffins are not carob. They're the twin's favorite, super easy, protein filled, and adaptable beyond belief. I added sunflower seeds to these ones just because I had a bunch lying around for scones I never really got around to makeing, but you can throw in whatever you want or nothing at all. Plain happens to be my favorite with these.
The nuttiness of the quinoa blends really well with the coconut oil, so you get a nutty bite without actually biting into any chunks, or having to grind almond meal. There's not much more I can say, other than Bananas, quinoa, honey, and coconut is a great combination, and these make a great, filling breakfast that leaves you satisfied, even if you're a habitual lunch-skipper, like me.

If you're feeling reckless, feel free to add an extra 1/4 cup of brown sugar, and use browned butter instead of coconut oil. Because when formerly white foods turn brown, everything is right with the world. Am I right?

Oh, and don't get me wrong, I'm still going to be baking treats for you (every day for the next 20 days, actually) but they're going to be kicked out of the house as quickly as possible. Grandma, coworkers, friends, and anybody else who crosses my path in the next 3 weeks will be presented with food.

Banana Quinoa Muffins
Makes 18 Muffins
Some of my muffins look a little wonky. They're just free form. I had enough batter for 6 more muffins but didn't feel like taking out another muffin tin, so they were just dumped into the liners and arranged on a baking sheet. They cook in the same time and are even more fun to eat.
1/2 cup melted coconut oil
1/4 cup honey
1/4 cup raw sugar
2 large eggs
2 large, ripe mashed bananas
1 1/2 tsp vanilla extract
1 3/4 cup whole wheat pastry flour (AP works too)
2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup dry quinoa
1/2 cup sunflower seeds or your favorite add-ins
1/2 cup unsweetened almond milk mixed with 1/2 cup fat free Greek yogurt
(or 1 cup of buttermilk)

In a medium bowl, combine the eggs, oil and honey until smooth. Add your mashed bananas and vanilla, stirring well.
In a larger bowl, combine the flour, seeds, salt, spices, baking powder and quinoa with a whisk.
Make a well in the center and add your wet ingredients, mix until they are about half way combined.
Add your yogurt-milk and whisk until combined but still slightly. A slightly lumpy batter makes puffier muffins.
Fill your muffin tins about 3/4 of the way full and bake for 20 minutes, or until golden on top and  a toothpick comes out of the center clean.
Enjoy!