The Better Panini Cupcakes In a Mason Jar

This week my mom took me to the toy store (Bed Bath & Beyond) and allowed me to pick out a few items. It had everything to do with her guilt for still not pick out an oven, but who am I to deny a free gift? I ended up getting a Cuisinart griddler, (product review to come after a few more uses) and have been madly panini-ing everything in sight. Left over take-out in the fridge? Bam! Now it's in a panini. Craving french toast? Hizzah! French toast panini sandwich. You get the idea. 

So when I saw a post on Panini Happy showing how to make cake on a panini grill, my eyes twinkled, and I got to work. 

This is one of those kitchen marvels that you just don't believe until you make it yourself. I modified the  recipe from how sweet eats, to make lemon cakes and I loved it!  At first I tried icing them like normal cakes, but that was a Britney circa 2007 train wreck. Instead I put it in a mason jar and managed to make it look presentable. I am rather partial to this recipe because it is scientific fact that calories don't exist when food is in miniature form. Don't try arguing with me on this one, it's a fight you just won't win. 

RECIPE

makes 4 mini cakes or one mason jar cake

INGREDIENTS

2 egg whites

½ egg yolk

4 tablespoons sugar

4 tablespoons melted butter

½ teaspoon vanilla

½ cup flour

½ teaspoon baking powder

¼ teaspoon salt

3 tablespoons milk

1 tablespoon lemon juice

½ teaspoon lemon zest

optional: 2 tablespoons lemon curd

DIRECTIONS

1. Preheat panini grill to 350℉.
2.  In bowl combine eggs and sugar whisking until combined. Add in vanilla and melted butter. Next, add flour, salt, baking powder, juice, and zest stirring until combined.
3. Spray 4 6oz ramekins with nonstick spray and divide batter evenly among them (batter should fill each ramekin about halfway) 
4. Place ramekins on the panini press for 16-18 minutes.
5. Remove ramekins from panini press and allow to cool for 15 minutes then turn out onto plate to finish cooling.

ASSEMBLY

There are plenty of options on how to assemble the cakes. You can serve individually with some of your favorite buttercream frosting, or some whipped cream flavored with powdered sugar and lemon. I chose to assemble mine in a mason jar with a butter cream recipe I made offhand. I also had some lemon curd I in the freezer from a previous recipe. Once you have your cakes made there are no rules. Do whatever floats your boat! Serve them beautifully or stuff them in your face as you stand over the sink in your kitchen. Whatever makes you happy!