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Frostings & Toppings

Summer Picnic Treat

portable-picnic-treat

Prep Time: 15 Minutes

Total Time: 45 Minutes

Yield: 24 Servings

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portable-picnic-treat

Ingredients

2 C. all-purpose flour

2 tsps. Clabber Girl® Baking Powder

¼ tsp. salt

¾ C. unsalted butter, softened

1 ½ C. granulated sugar

6 egg whites

2 tsps. Spice Island® Pure Vanilla Extract

¾ C. milk

6 C. summer fruit (such as berries, sliced peaches, etc)

2  – 8 oz. containers whipped topping, thawed

24 (8 oz) canning jars

Directions

  1. Preheat oven to 350° F; spray 24 muffin cups with nonstick spray like Baker’s Joy®; set aside.
  2. In a small bowl, whisk together the flour, baking powder, and salt; set aside.
  3. With an electric mixer, cream together the butter and sugar until fluffy.
  4. Scrape the sides of the bowl, then on low, blend in the egg whites and vanilla; scrape the sides of the bowl again.
  5. On low speed, add 1/3 of the flour mixture then ½ of the milk. Repeat, ending with the last of the flour.
  6. Pour batter into the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool on a wire rack for 10-15 minutes, then turn out onto the rack to cool completely.
  8. Cut each cupcake in half.
  9. Layer cake, fruit and whipped topping in each jar. Repeat to make 2 layers of each ingredient in each jar.

Summer Picnic Treat

portable-picnic-treat

Prep Time: 15 Minutes

Total Time: 45 Minutes

Yield: 24 Servings

Ingredients

2 C. all-purpose flour

2 tsps. Clabber Girl® Baking Powder

¼ tsp. salt

¾ C. unsalted butter, softened

1 ½ C. granulated sugar

6 egg whites

2 tsps. Spice Island® Pure Vanilla Extract

¾ C. milk

6 C. summer fruit (such as berries, sliced peaches, etc)

2  – 8 oz. containers whipped topping, thawed

24 (8 oz) canning jars

Directions

  1. Preheat oven to 350° F; spray 24 muffin cups with nonstick spray like Baker’s Joy®; set aside.
  2. In a small bowl, whisk together the flour, baking powder, and salt; set aside.
  3. With an electric mixer, cream together the butter and sugar until fluffy.
  4. Scrape the sides of the bowl, then on low, blend in the egg whites and vanilla; scrape the sides of the bowl again.
  5. On low speed, add 1/3 of the flour mixture then ½ of the milk. Repeat, ending with the last of the flour.
  6. Pour batter into the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool on a wire rack for 10-15 minutes, then turn out onto the rack to cool completely.
  8. Cut each cupcake in half.
  9. Layer cake, fruit and whipped topping in each jar. Repeat to make 2 layers of each ingredient in each jar.

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