Recipe courtesy of

Lobster Roll Cupcakes

  • Level: Easy
  • Total: 50 min (includes chilling time)
  • Active: 30 min
  • Yield: 12 to 15 cupcakes
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Ingredients

12 to 15 mini white cake loaves, cooled

1 cup chopped strawberries 

1 cup mini marshmallows 

1/2 cup plain Greek yogurt 

1/3 cup sweetened shredded coconut flakes 

1/2 cup canned whipped cream

Directions

Special equipment:
red checkered paper dishes
  1. Cut out the center of each mini loaf to create a bun, leaving enough cake on the sides and on the bottom to hold the lobster salad. Mix the strawberries, mini marshmallows, Greek yogurt, coconut flakes and whipped cream in a bowl and place in the fridge for 15 to 20 minutes to firm up.
  2. Distribute the lobster salad into the cake buns, and place them in red checkered paper dishes. Keep refrigerated if not serving immediately.

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