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.
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.
For about 12 servings
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.