Our Red, White, and Blue Cupcake Adventure!
By: Roni | Posted in: 3 WWP, 4 WWPP, Dessert Ideas, Party Ideas, Toddler Approved, Vegetarian Ideas | 7 Comments
I realize this is a little late for a 4th of July idea, but the little Guy and I had so much fun yesterday morning I just had to share.
Continuing with my boxed cake mix experiments, I had an idea for a fun striped 4th of July treat using raspberries, yogurt, and blueberries.
The concept is simple: split a boxed cake mix into 3 equal parts, mix with fruit purees/yogurt to make colors/flavors, and layer in cupcake tins. Could I just use food coloring? Sure.. but where’s the fun in that? Plus I’d rather bake with the Little Guy tasting real flavors and natural colors.
Like I said when I made the Spinach Cupcake, I’m not claiming this idea "healthy" just a bit lighter, using more fresh ingredients than you normaly would when baking with a mix.
The resulting cupcakes were loved by all, especially Little Guy…
He asked if we could make them every 4th of July. Here’s what we did…
Note: I used grams to measure everything, not cups. Not sure how they would translate.
- 1 Box of Store Bought White Cake Mix (I used Duncan Hines Moist Deluxe Classic White Cake Mix
)
- 150 g of Fat Free Yogurt (I used Vanilla, it was all I had)
- 150 g of Blueberries (You could probably use frozen but I only had fresh)
- 150 g Frozen Raspberries defrosted (I didn’t have fresh)
- Sprinkles (optional)
Preheat the oven to 350 degrees.
Start by separating the cake mix into 3 separate mixing bowls. Based on the grams it should be about 173g each. I found there was slightly more mix in the package.
Make the white batter first by adding 150g of yogurt to the mix. Beat on medium speed about a minute. The batter will be thick.
Next, puree the blueberries in a blender or Magic Bullet
Make sure to allow your quality control officer a taste test. ;)
Next, puree the raspberries. If you are using from frozen, there should be enough liquid to blend. Add the pureed raspberries to the final bowl of mix. Beat on medium speed about a minute.
Admire your red, white, and blue batter!
Now the layering begins. We started with red for most of them, but next time I will start with the blue. The blue doesn’t seem to rise as nice as nice as the red. Plus the red makes a prettier cupcake on top.
Regardless, start layering the batter by adding each batter in order, filling the cup a little less than 1/3 of the way. Here’s a few pictures of us making them…
Add sprinkles if you like.
Little Guy insisted on the sugar even though the star sprinkles were much prettier, in my opinion. :)
Bake for 20-24 minutes.
Let cool for at least 5 minutes. We had a hard time waiting.
Enjoy!
| Servings | Amt per Serving | |||
|---|---|---|---|---|
| 15 | 1 cupcake | |||
| Calories | Fat | Fiber | WWPs | |
| 160 | 3g | 1g | old: 3 | new: 4 |
| Sugar | Sat Fat | Carbs | Protein | |
| 18g | 1g | 32g | 2g | |
Food ideas you may enjoy... |
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They look and sound good, may need to try it sometime-maybe labor day weekend! :) Thanks!
I will definately make these for Labor Day weekend! I love your cupcake ideas.
So cute! 4th of July brings out the red, white and blue creativity. I made cookies with the theme.
Do you have something that measures gram, hence nixing the cups? If so, what do you recommend?
Oh, yum. This is one place where it would be convenient to live with unhealthy eaters- who will finish the rest of the cupcakes for me. It’s just the season for zucchini bread but I don’t want to risk eating the entire loaf (and don’t think it’s worth using the oven for a half recipe).
Mary – I use a standard digital kitchen scale. Here’s a post with the link… http://greenlitebites.com/2008/04/22/ask-roni-food-scales/
Hope that helps!
Roni,
I am a huge fan of yours! I started a weight loss blog earlier this year and you are such a source of inspiration for me. I love to cook and experiment often, I am a little less adventurous with baking because I think I’m intimidated by the science of it – you know, measuring things. But I wanted a fun activity to do with my 3 year old daughter and we love to cook together and these looked so darling and yummy. I was so so so pleased with how they turned out! I used fresh blackberries for the blue and defrosted, frozen strawberries for the red layer because that’s all I had on hand. The blue looked a little purple and the red looked a little pink, so we called them “Rainbow Cupcakes” instead. Thank you for sharing and continuing to inspire so many people. I am so thankful for you!