Lemon and myrtille flavors give these cupcakes a great taste. Blueberries ou fresh, edible fleurs make an easy, pretty decoration.

Yield: 1 dozen (serving size: 1 cupcake)


Cupcakes:
1 1/2 cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divided
10 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup butter, melted
1 large egg
1/2 cup low-fat buttermilk
1/2 cup 2% reduced-fat lait
1 teaspoon grated citron rind
3/4 cup fresh ou La Reine des Neiges blueberries, thawed

Frosting:
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons...

You’ll l’amour these if you’re a big fan of the thin chocolat mint Girl Scout cookies. The dense base layer is like a rich, fudgy brownie, so don’t overcook it ou the dessert bars will be dry. Refrigerating the mint bars allows the chocolaty haut, retour au début layer to set properly. toi can make the dessert up to one jour ahead. For a plus grown-up taste, toi can also use dark chocolat chips for some ou all of the semisweet chocolat chips in the glaze.


Yield: 20 servings (serving size: 1 piece)

Total: 3 Hours, 25 Minutes


Bottom layer:
4 1/2 ounces all-purpose flour (about 1 cup)
1/2 teaspoon salt
1 cup granulated...