Meal of Mangoes

The Appetizer:
(Or, since it came several hours before the rest of the meal, I guess it was practically lunch)
Caprese Salad, featuring fresh sliced mozzarella, homegrown basil
and heirloom tomato, topped with a balsamic reduction.
 easy caprese salad with tomato, mozzarella and basil
Mango Meal:
Yogurt-Crusted Pork Loin with Mango Salsa
Wilted Rainbow Chard with Red Winter Wheat Berries
Coconut Mango Curry SoupYogurt-Crusted Pork Loin with Mango Salsa Wilted Rainbow Chard with Red Winter Wheat Berries Coconut Mango Curry Soup Recipe
Recipes coming…as soon as I remember where I misplaced them…

 

Chocolate Yogurt Cupcakes

OK, so I probably should have gone grocery shopping instead of baking cupcakes. But, to be fair, I was doing my part to use up old ingredients so I could make room for new.

See, I haven’t been eating any of this Greek yogurt I stocked up on, and it’s set to expire this week. The cans of frosting in the pantry, however, have no danger of expiring in my kitchen. So I need to use up that frosting before I’m tempted to eat it without the excuse of a cupcake underneath. And, since I don’t have any eggs (remember, it’s time to buy groceries), it was time for an experiment.

The original recipe was called Red Devil’s Food Cake. But in this version, we’ll call them:
Chocolate Yogurt Cupcakes

1 cup Greek yogurt (replacing 1 cup mayonnaise in the original recipe. I used yogurt that had Strawberry-Banana Fruit on the Bottom – and honestly, you’d never know.)
2 cups flour
1 cup sugar
1 tsp vanilla
1 cup boiling water
4 tsp cocoa
2 tsp soda

Mix it all up. Pour into cupcake liners and bake at 350 for about 10 minutes.

I remember reading before that Devil’s Food Cake doesn’t make good cupcakes. Well, I’ve also never made Devil’s Food Cake with strawberry Greek yogurt.

The cupcakes came out of the oven with plump perfect cupcake tops…

chocolate yogurt cupcakes baking substitution

…which deflated and dimpled in minutes as the dense cake settled:
chocolate yogurt cupcakes baking substitution
Oh well; that’s what frosting is for. So I topped them off with Whipped Vanilla frosting from a can, and no one would ever be the wiser. In fact, no one who tasted them could guess the secret ingredient – which made them very moist and delicious.
Chcocolate yogurt cupcake recipe with whipped vanilla frosting
The bottom of the cakes do stick in the liner a bit, but other than that, I didn’t notice any Devil’s Food disasters in cupcake form. Besides, if you’re too proper to suck all the good crumbs off the wrapper, you’re not welcome in my kitchen, anyway.