Vanilla Cupcake Parfaits

Skill

Makes

4 - 6 Servings

Vanilla Cupcake Parfaits

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Vanilla Cupcake Parfaits

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Directions

Ingredients

1 box Gluten Free Vanilla Cupcake Mix

For the cupcakes-

  • 4 Tablespoons unsalted butter, softened
  • 1 large egg
  • 2/3 cup milk

For the frosting-

  • 6 Tablespoons unsalted butter, softened
  • 1-2 Tablespoons milk

Blackberries and kiwi for garnish

Directions

Not only delicious, but fun to eat. Layer after layer of tender cake, vanilla frosting and fresh fruit.

  1. Preheat oven to 350° F. Place paper cupcake liners in twelve 4-ounce canning jars. Gently press the paper liner so it fits against the inside of the jar. Lightly grease the very top inside of the jar using a paper towel with a little vegetable oil on it. Place jars on a baking sheet.
  2. For the cupcakes- cream softened butter with about 1/2 cup of cupcake mix, and blend with mixer until smooth. Add remaining mix, egg and milk and beat on medium speed for about 1 minute, until well blended and smooth. Pour or scoop batter into the paper lined canning jars. Fill liners 2/3 full. Bake for 18-20 minutes until a cake tester comes out clean. Cool 10 minutes and then remove cupcakes from jar. Cool completely on wire rack.
  3. Pour the frosting mix into a medium-sized bowl. Add softened butter. Mix with an electric mixer or by hand until crumbly. Slowly add milk while mixing until frosting is a spreadable consistency. Place frosting in a pastry bag fitted with your choice of tip.
  4. Gently remove the paper liners from cupcakes. Cut cupcakes in half horizontally. Place bottom half in each jar. Pipe a thin layer of frosting and a layer blackberries that have been cut in half. Place top of cupcake over blackberry layer. Pipe frosting on top of cupcake and garnish with a blackberry and slice of kiwi.