Cupcakes for Breakfast? You Betcha!

According to my in-laws, desserts are most definitely an acceptable form of breakfast, especially if the main component is chocolate. This fact has always brought our son much delight though he rarely partakes now, even when given the option. When I first met them, I thought that it was rather strange growing up in a household where, though desserts were welcome before dinner, it was not allowed before breakfast. In our house, we prioritize healthy eating and using fresh, quality ingredients. Although there are always some form of baked good in the house, we find that just having them always accessible, should a craving arise, is more than enough. We do not always eat something sweet everyday, but we do have them around. Our son loves sweets, but just knowing they are in the house and that he can have one sweet thing a day is enough for him. Though we do not let him have dessert for breakfast, we do usually let him have his dessert after school so he has time to burn the sugar off at kid's gym while we work out.

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.

Now I know you are probably asking yourself, "Why not just have a muffin in the morning?" Good question. I will answer that in two parts 1) sometimes muffins have far more sugar and unhealthy stuff than cupcakes 2) Why not just have a cupcake in the morning?

And this baby was born: Strawberry-Banana Breakfast Bonanza Cupcakes.

A moist strawberry-banana cupcake topped with a lightly sweetened, strawberry studded Greek yogurt* "frosting."

Do you see how this would be a great breakfast? The greatest thing about this cupcake is not that it is just a cupcake for breakfast. It is all about texture and taste. This cupcake it is not quite as rich and dense as a normal cupcake, or muffin. It is also not quite as sweet. It is a perfect balance of fluffy cakiness (yes, this is a word), fruitiness, and creaminess. It utilizes fresh fruit and yogurt. A cupcake foundation based upon those two ingredients cannot be bad for breakfast right? Why not make a batch and let me know...

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)

Preheat the oven to 350F degrees.

1. In a small bowl mix the flour and baking soda together.
   
2. In a medium-sized bowl mix together: oil, sugar, Greek yogurt, eggs, and extracts. Mix well.
3. Fill each of your cupcake liners about 3/4 full.
4. Bake for about 20 minutes.

Now the...STRAWBERRY STUDDED GREEK YOGURT "FROSTING":

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)

Mix all of the ingredients together. Try not to mash up the strawberries too much, or you will have a very thin frosting. Place it in the refrigerator for about 30 minutes to ensure that it has set up enough to be dolloped on.

*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.

Enjoy a cupcake for breakfast once in a while...Happy Baking!