The oddest thing about breakfast for me is not even that it sometimes comes in the form of cake; it is the fact that I rarely eat it. For a matriarch who is always on her son and husband to make sure they have a good breakfast, I can go most of the day before realizing I am famished and have yet to have eaten anything, much to my husband's chagrin. I am not proud of that fact, as I know I should be eating much more given the amount of physical activities I do. I try to eat more, when I remember. The one thing I always remember and have room for: cupcakes. So I got to thinking...why not put my love for cupcakes and the importance of breakfast together? So I created a breakfast cupcake.
A moist strawberry-banana cupcake topped with a lightly sweetened, strawberry studded Greek yogurt* "frosting."
STRAWBERRY-BANANA BREAKFAST BONANZA RECIPE:
First...the CUPCAKE RECIPE:
(Makes about 18 cupcakes)
- 1/3 cup vegetable oil
- 1 cup sugar
- 2 eggs
- 1/2 cup Greek yogurt (sour cream could be substituted, though I recommend the yogurt)
- 1 tsp baking soda
- 2 cups flour
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup mashed bananas (usually equates to 2 bananas, leave it a little chunky)
- 1 cup finely diced strawberries (lightly crush with a fork, try to keep it chunky)
- In a small bowl mix the flour and baking soda together.
- In a medium-sized bowl mix together: oil, sugar, Greek yogurt, eggs, and extracts. Mix well.
- Fill each of your cupcake liners about 3/4 full.
- Bake for about 20 minutes.
I used Greek yogurt because it is thicker than regular yogurt. This means that it will not drip off the tops of the cupcake that much. Just do not leave this "frosting" in the sun or refrigerate the frosting, or your cupcakes until you are ready to eat them.
- 1 cup Greek yogurt
- 1/3 cup finely diced strawberries (lightly crush with a fork, try to keep it chunky)
- 4-5 tbsp of agave nectar (you can substitute honey)
*NOTE* Greek yogurt can now be found at some grocery stores. You can also most likely find it at health food markets or specialty stores. I like the Fage brand because it is extra thick and creamy. It is an excellent source of protein and low in fat.