Skinnier Cupcakes in a Jar: Lemon Sponge & Raspberry Yogurt Filling

Sometimes I end up with some leftover batter and don’t really know what to do with it. Well, this time I just baked off some tiny cakes in a crème brulée mold and cut it into little layers of cake.

I had some yogurt, a little homemade raspberry jam and off I went creating a little dessert for Michael and I. The good thing is that these cupcakes in a jar are a healthier version of the regular frosted heavy cupcake. Not that I don’t like them :-) but it’s nice having a lighter treat with a lot less fat and more healthy protein from yogurt.

Cupcake in a jar_im Glas

Have you noticed my little yellow macarons? :-) Yes, I have finally tried them and was brave enough to bake my first batch. ANd I have to say: I was surprised that I had some good ones on my tray. I know they still need improvement but I was proud anyways. I will dedicate another blogpost to my macaron session soon.

Cupcake in a jar_im Glas

For about 12 servings
The batter
1/3 cup sugar
1/3 cup soft butter or margarine
2 medium eggs
1 cup low fat natural plain yogurt
1.5 cups flour
1 tsp baking soda
pinch of salt
lemon zest to taste

1.5-2 cups of non or low-fat yogurt (flavored)
or you can flavor it yourself using your favorite yam or also fresh fruit

Preheat the oven to 400°F.

Mix butter/margarine with sugar using a tabketop or hand-held mixer. Then add one egg at a time and mix until fluffy.

Add the yogurt, salt, flour and baking powder. Mix everything together quickly. Don’t overbeat the batter.

Bake the muffins for about 22-25 minutes at 325°F.

Take the muffins out of the mold and let them cool off completely. Then cut each muffin into 3 layers and start assembling the cupcake jars.
Start with a layer of cake then yogurt and so on. Add some fruit or something special as a decor.

Cupcake in a jar_im Glas

4 comments to Skinnier Cupcakes in a Jar: Lemon Sponge & Raspberry Yogurt Filling

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