Nothing can compare to a good cream cheese frosting.
That’s what these delicious pumpkin cupcakes needed, but I had no reason to leave the house yesterday, and couldn’t justify going out simply to get cream cheese.
Surely, I could use yogurt, right? I had yogurt in the house.
A quick search online uncovered a variety of yogurt frostings and glazes. Many were, frankly, disgusting-sounding attempts to make a fatty, sweet confection with no fat or sugar—soy yogurt sweetened with stevia was the worst. But my thought was to just mix yogurt and confectioner’s sugar to a spreadable consistency, with a little vanilla for flavour.
It certainly worked. Two cups of sugar, half a teaspoon of vanilla, and about 3 tablespoons of unsweetened yogurt made a reasonable frosting.
But it wasn’t cream cheese frosting—too sweet and not sour enough. Not enough fat, either. It was less like cream cheese frosting, and more like a sugar and lemon juice glaze. In fact, with more yogurt and less sugar, it would probably make an excellent thin glaze for sticky buns.
Next time I make pumpkin cupcakes, though, I’ll make sure I have cream cheese in the house first.