This is more of a great idea (or two) than it is a new recipe.
Like cupcakes, but reversed.
In a cake cup, you add in something you love. For me, it was my healthified fro-yo fix, which you can make simply by taking your favorite yogurt and freezing it for about an hour. Garnish with some sweet fresh berries and voila! A dessert that does a body good.
To make, simply follow any one of my single-serving cupcake recipes. But instead of filling the muffin tin slot as you normally would, gently press the dough up the sides of the slot. Bake for about 5-6 minutes (less time is needed because the dough is spread more thinly). Let cool and add in your favorite filling.
I’ll copy and paste the sweet-pink strawberry dough recipe I used below, but get creative!
I also did something similar with my super-moist chocolate blueberry cupcake recipe, but I made the cups smaller by dividing into two, scraped out the sides, and filled with a one-part peanut butter and one-part cream cheese frosting filling.
Yes, I was proud of this secondary cake cup, too. It tasted just like a Reese’s Peanut Butter Cup, only cakier!
And in case you’re wondering, no you can not taste the blueberry, but you will be amazed at how moist the fruit puree makes the cake.
Strawberry Dough Ingredients
3 T flour ( I used spelt)
a pinch of baking powder, salt, cinnamon, and vanilla
1 heaping T milk
1 T stevia
.5 t vegan butter
1/5 egg (mixed, or flax egg)
.5 t maple syrup or agave
1 t strawberry preserves
1 medium to large strawberry (ripe, pureed or well smashed)
-Preheat the oven to 425 degrees. Lightly grease a cookie sheet and set aside.
-Combine all dry ingredients in a small bowl; push to one side. On the other side, mix all wet ingredients. Combine wet and dry thoroughly. It’s okay if there are some chunks of fruit in the batter, but too many or too large of a chunk will bake into a gummy texture you won’t like.
-To form cookies, roll into small balls. If you’d like, however, to make doughnuts, you can simply shape a doughnut round by using a specialized pan, or doing as I do, which is using the rim of a muffin tin slot to shape an O. You could also use a cookie cutter that’s shaped like an O, but if you do this make sure the dough is thick enough–consider layering two or three Os.
-Bake for about 6-7 minutes.
Chocolate Blueberry Dough Ingredients
2.6 T whole-wheat flour
pinch of baking powder, baking soda, (scant) salt, and vanilla
1.5 t stevia
1 T and 1 t vanilla yogurt
1.5 t applesauce or coconut oil
1 T and 1 t almond milk
1 T and 1 t blueberries
-Preheat oven to 350 degrees and lightly grease a cookie sheet or prepare with a cupcake liner.
-Puree blueberries or mash with a fork. Then mix in vanilla, oil, and milk. Set aside.
-In a small bowl, combine all dry ingredients. Transfer these to the wet ingredients, mixing in slowly. Be sure not to overmix.
-Spoon batter into cupcake tin and bake for about 11-13 minutes.
These toppings could be really fun. You could go more muffin like, as I did, with fresh coconut cream and blueberries. Or you could add icing because, essentially, this muffin could pass as a cupcake, too!
Let the sweetness last as long as you can
- Little Vanilla Cupcakes (collegiateculinaire.wordpress.com)
- Sweet and Soft Strawberry Cookies (collegiateculinaire.wordpress.com)
- Strawberries-n-Cream Cupcake (collegiateculinaire.wordpress.com)
- Berry-Stuffed Breakfast Cupcakes (collegiateculinaire.wordpress.com)
- Solo Lemon Cupcake (collegiateculinaire.wordpress.com)
- Super-Moist Chocolate (Blueberry) Muffin (collegiateculinaire.wordpress.com)
- Healthified Mini Strawberry Shortcakes (collegiateculinaire.wordpress.com)