A friend sent me a recipe for Greek Yogurt cupcakes and said that he would be very excited to try them if I were to bake them. I was a bit weirded out at first but figured I’d give it a go. Greek yogurt differs from American yogurt in that it is thicker in consistancy, the flavor is a bit stronger and it lacks some of the additives such as high sugar content and geletin.
I personally don’t eat plain, unflavored yogurt and have never considered to put it in my baked goods. Nonetheless, I went out and purchased 2 containers of Fage Greek yogurt to make these cupcakes. The consistancy of the batter was a little less smooth than traditional cake batter and the smell of the yogurt was strong. The aroma of the yogurt only strengthened when I put the batter into the oven. While these cupcakes were baking, I was getting the feeling that I was not going to be fan of Greek yogurt, and once I tasted it, the feeling was confirmed. But still, I made the yogurt frosting that went along with the recipe and topped each one. The frosting had a consistancy more of cinnamon bun icing and looked nothing like the image in the recipe. But after a few minutes when the frosting had settled, it became more solid, just like icing.
I had to assume it was the strong smell of the yogurt that was what turned me off of the taste, it’s not that they were bad. Maybe I just don’t like yogurt in my cupcakes. I gave the cupcakes to my friend who gave me the recipe and he loved them. His wife loved them. Our waitress at the restaurant we had dinner at that night, loved them, and the hostess loved them too. So I am just going to assume my tastes differ from most people around me and write these cupcakes off as tasting great! You tell me.