This Deconstructed Cupcakes with Yogurt Cream recipe is a breeze to make and is truly a dessert in a glass that delights!
|6 tbsp sugar|
|1 tsp vanilla sugar|
|1 oz melted butter|
|3 tbsp cream|
|5 tbsp raising flour|
|8.8 fluid oz vanilla yogurt|
|4.4 oz mascarpone|
|3 tbsp icing mixture|
|4.4 oz blueberries|
|1 pinch love ❤️|
Please note that I am not a nutritionist. The nutrition information above is for reference purposes only and is calculated using one of the online calculators. For example, this one.
Have fun with a short quiz before reading the recipe!
I am a big fan of desserts in glasses, and these deconstructed cupcakes are the perfect example why. There is just something magical about them that makes you want to take a spoon and dig deep inside as soon as they are served. In case of these deconstructed cupcakes this magic is called… layers. Layers make the whole cooking process so much fun, and you’ve got to try it to feel it.
If you use a small glass to serve the cupcakes, you as little as three layers may not be enough. But if you use a long glass instead, you can easily end up with nine layers or more. Isn’t that fun?
Last time we made a kiwifruit cheesecake – a somewhat classical recipe. So this time I’ve decided to go for a fancy dancy dessert in a glass, and I called it Deconstructed Cupcakes with Yogurt Cream.
For filling, you can start with simple cream. I chose mascarpone and vanilla yogurt. These two ingredients are the easiest combination when it comes to making desserts. Plus, it is always easy to add more mascarpone or yogurt if you prefer – it is totally up to you.
And if you want to omit mascarpone, you may use low fat ricotta – it will make the dessert lighter. However, the taste will be a little different, too.
Tip: always use cold yogurt and mascarpone when making the yogurt cream 😉
Cupcakes are so delicate when it comes to baking. You can make them small (for just one bite) or big; with filling or without it.
Either way, baking cupcakes beforehand will speed up the process of building the dessert and serving it on the spot, so always aim to prepare early.
Use any kind of berries to match the recipe I have here. However, get as creative as you would like and try to use:
Serve the deconstructed cupcakes with coffee, tea or champagne. Champagne is the perfect match for this type of desserts.
Make sure to serve some extra berries (if you are using them as topping) on the side. It is always nice to have something to chew on in addition to what’s already in the glass.
Please share your thoughts about this dish in the comments below. What did you like the most? Did you make any modifications?
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Mix an egg, melted butter and cream. You can melt the butter in a microwave or over a stove. Then add dry ingredients - raising flour, vanilla sugar, sugar - and mix everything again.
Preheat the oven to 350°F / 175°C. Pour the cupcakes batter into cupcake forms. Bake the cupcakes in the preheated oven for 12-15 minutes.
Meanwhile, prepare yogurt cream. Mix yogurt and mascarpone with a hand whisker. Add icing mixture to the mixture. Make sure the cream is nice and consistent. Store the cream in a fridge until you build the dessert.
Rinse blueberries, raspberries, strawberries, blackberries and transfer them on a wide plate to let them dry a bit.
Cool down & cut cupcakes
When the cupcakes are ready, you may want to wait for some time until they completely cool down.
After approximately 3-4 minutes, take them out of the forms and place on a plate. Cold cupcakes will not produce the moisture on glasses or jars when decorating the dessert. But if you are in a rush you may use warm cupcakes as well.
Cut them into slices of 0.3 inches (0.7 cm) wide.
Build the Dessert