ELEMENTS:
YELLOW, LEMON, OR WHITE CUPCAKES – bake them from scratch or use a boxed cake mix. If using a store bought mix, be sure to check the ingredients label and choose one that does NOT contain milk. Feeling a little extra health conscious? Substitute egg whites for whole eggs and use applesauce, coconut oil, or plain soy yogurt in place of the veg oil.
COCONUT MILK VANILLA YOGURT – I love the So Delicious brand.
FRESH RASPBERRIES – Rinsed and ready. Fresh is recommended, but frozen can work too. Just make sure you gently thaw them (in fridge or on counter) beforehand.
APPLICATION:
The concept is simple. Get a cup. Slice your cupcake into thirds horizontally. Layer a slice of cake, a dollop of yogurt, then some fresh raspberries. Repeat 2x. EAT!
TIPS:
Try different flavor combinations –different cakes, different flavored yogurts, different fresh fruits. (FYI for those without nut allergies – almond milk yogurt is also delish. I recommend the Amande brand.)
A convenient way to keep cupcakes on hand –after they’ve cooled completely, place them in a freezer Ziploc bag and freeze them! I usually do this with the paper liners still on the cupcakes and they peel off fine later. I also will zip up most of the bag and then, with small opening that’s unzipped, I’ll suck out as much air as I can then zip it up quick. It’s like a homemade-wannabe-vacuum seal. Makes for saving freezer space and there’s less chance of freezer burn/odors affecting the cakes.
Another reason I keep frozen homemade cupcakes on hand? Makes for easy, last minute access when my son is invited to a party where he can’t eat the celebratory cake. I’ve even frozen them frosted/sprinkled many times and they thaw out great!
We consume our frozen cupcakes usually within 3 weeks. How long will your frozen cupcakes “officially” last? I don’t know – I don’t run a lab with food testing. 😉 Just use your good judgment.
