Wedding Cake Batter Cups – Lily's Sweets
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Lily's Sweets Wedding Cake Batter Cups

Wedding Cake Batter Cups

Have your cake (batter cups) and eat them too!  You don't need a wedding to treat yourself to these low sugar delicious treats!



  • 2 cups Lily's Semi- Sweet Style Chocolate Chips
  • 1 cup cashew butter
  • 1/2 cup reduced sugar raspberry preserves
  • 1/4 cup water
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla bean extract
  • 3 tablespoons neutral oil, like coconut oil



Add chocolate chips and oil to a microwave safe bowl.  Microwave for 30 seconds then stir, and than microwave for another 15-30 seconds, stir again, until melted well.

In s small silicon molds, spoon in a teaspoon of melted chocolate to the bottom of each mold.  Set in the fridge for 10 minutes to firm.

While the chocolate sets, mix the preserves and water together to make a runny jam, and add extracts to cashew butter to make our flavored filling.

Spoon 1/2 teaspoon each of the jam and cashew butter into the the molds, then cover with melted chocolate.  Refrigerate until firm, about an hour, then enjoy!  Store in the fridge for up to 10 days!


Recipe from thatswhatsheeats