For my sisters 22nd Birthday I decided to make some cupcakes, with an extra nod if approval from my mother…I began.
My sister is a new found Greek yogurt fan, and all things healthy fan.
So off I went.
1 box white cake mix
1 cup Greek yogurt (I use Fage 0%)
3/4 cup H20
1/2 of a lemon’s juice
1 cup Greek yogurt, strained (do this before you mix and while the cupcakes are baking and all should be done in time)
1 cup powdered sugar
1/2 tub of cool whip
1/2 cup raspberries
Other 1/2 of the lemons juice
Mix all cake ingredients, add water as mixing to desired thickness, not too thin, not too thick, more of a goop.
Bake in lined cupcake pan 13-15 min at 350•
Place 1 cup Greek yogurt in one of those thin white dish towels your mom has that are generally embroidered. Place in a mesh strainer over a bowl and let set. When it’s time to make the frosting squeeze the last of the liquids out, don’t go too crazy, but a little is ok.
Put in mixer along with powdered sugar and beat, blend in raspberries, fold in thawed cool whip and frost!