Yogurt Parfait Cupcake
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Cook time: 
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Serves: 1 dozen
Since they're made in a cupcake pan, that makes them cupcakes right? No frosting, but add some blueberry whipped cream on top of these Yogurt Parfait Cupcakes!
  • 1.5 cups granola
  • 3 Tb peanut butter
  • 2 Tbsp honey
  • 2 cups strawberry yogurt (or your flavor choice)
  • 1 cup frozen fruit medley (or your choice fruit topping)
  • 1 cup heavy whipping cream
  • 2 Tbsp granulated sugar
  • 1 tsp vanilla
  • 3 tsp blueberry juice (from blueberries heated over stove)
  1. Mix together you granola, peanut butter, and honey.
  2. Add a spoonful of the granola base to each lined cupcake well.
  3. Top with 2 spoonfuls of strawberry yogurt.
  4. Finish with a small spoonful of fruit.
  5. Freeze overnight.
  6. You can remove the cupcakes and their paper liners the next day by briefly setting the cupcake pan onto a baking sheet with a bit of hot water in it.
  7. If you want to add blueberry whipped cream on top, whip together your heavy whipping cream, sugar, and vanilla using the whisk on your stand mixer until peaks start to form. Then add your blueberry juice and whisk a few seconds longer until whipped cream has a blue tint.
  8. Use a pastry bag or a sandwich bag to pipe whipped cream on top of the "cupcakes."
  9. Enjoy!
Recipe by Salty Canary at http://www.saltycanary.com/yogurt-parfait-cupcake/