Monday, December 28, 2009

Granola Cupcakes

These cupcakes are absolutely DELICIOUS! They were so moist and fluffy and not overly sweet at all. I topped them with cream cheese frosting. My mom found the recipe on the back of a Stoneyfield Yogurt container. The recipe is on their website, but it won't let me link directly to it so here you go:


1/2 cup butter
1 cup granulated sugar
2 eggs
1 tablespoon plus 1 teaspoon pure vanilla extract
1 teaspoon almond extract (I added this -- it's optional)
1 3/4 cups plain yogurt
2 cups unbleached all purpose flour
1 tsp. baking soda
1 tsp. baking powder
2 cups your favorite granola (I had this granola on hand)

Preheat the oven to 350°F. In a large bowl combine butter and sugar. Using a hand mixer, cream on medium speed until well combined, stopping occasionally to scrape the sides of the bowl with a rubber spatula. Add the eggs and beat until light and fluffy. Add the vanilla extract and the yogurt. Beat on low speed until well creamed and smooth, stop once to scrape down the sides of the bowl.

In separate bowl combine flour, baking soda, and baking powder, then sift into another bowl, add granola. Add dry mixture to the creamed mixture and mix on low speed for about 45 seconds, stop once or twice to scrape down the sides of the bowl, until the mixture is well blended.

Fill the cupcake pan with paper liners or spray each tin with canola spray. Divide the batter evenly among the cupcake tins, about a heaping 1/4 cup in each. (DO NOT DO THIS!! Mine totally overflowed! Fill cups however you normally fill!)

Makes abut 18 cupcakes (try more like 32 cupcakes!). Smooth the tops using a spatula.

Bake 20 minutes (mine took at least 30 minutes, but they were way overfilled), until a toothpick inserted into the center comes out clean. Let set for a few minutes, and then place on a cooling rack. Allow to cool completely before frosting.

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