Creative Dessert Recipe: Beet-Red Velvet Cupcakes

The other day we sampled a red velvet cupcake at a local bakery. Though we've eaten more than our share of red velvet desserts over the years, there was something that set this particular cupcake apart. Its deep red/purple hue looked somehow more natural than the run-of-the-mill artificial "red velvet" shades typical of lesser quality cupcakes. It was incredibly moist and denser than an ordinary cupcake. It contained just the right dosage of sweetness. 

After talking with the owners of the place, we discovered the cupcakes were made with beets! That's right-- none of that mysterious, artificial food coloring we're so used to. While beets prepared in a more traditional manner aren't normally our cup of tea, we were happy to discover that their usual intense flavor is masked in this recipe. What you're left with are all-natural red cupcakes with a texture and flavor that tops their artificial counterparts. We just had to recreate this recipe at home. 

Next time your sweet tooth calls, try this natural spin on an old cupcake favorite!

Beet-Red Velvet Cupcakes

Ingredients

3/4 cup beet puree 
1 tablespoon lemon juice
1 1/2 teaspoons rice vinegar
3/4 cup sugar
1 stick butter, room temperature
1 teaspoon vanilla extract
3/4 teaspoon salt
3/4 teaspoon baking powder
1 1/4 cups flour
2 eggs
1/2 cup buttermilk
1 tablespoon natural cocoa powder (not Dutch Process, or dark cocoa powder)

Cream Cheese Frosting:
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Directions:1. To make beet puree: boil or roast beets until tender and puree with an immersion blender or food processor until completely smooth.  

2. Miix beet puree, vinegar, and lemon juice, followed by the rest of the ingredients, starting with wet ingredients before dry. Mix until batter is smooth. 

 

3. Bake for 18 minutes at 350 F.

 

 

4. To make cream cheese frosting: In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract. 

 

5. Once cupcakes are baked, allow to cool and then top with cream cheese frosting. 

 

6. Enjoy!

Light Breakfast Recipe: Blueberry-Maple Muffins

Are you on the lookout for a healthy alternative to a classic recipe? These blueberry-maple muffins are delicious AND good for you! 

While the word "muffin" may bring to mind images of the extra extra-large, sugar-loaded treats you've seen in the Starbucks snack display case, this recipe couldn't be more different. Saturated fat is knocked out by replacing butter with canola oil, and maple syrup adds most of the sweetness. These muffins also contain 4x the dietary fiber of traditional variety thanks to the addition of flaxseeds and whole-wheat flour! How's that for a healthy alternative? Read on for this amazing recipe...

Blueberry-Maple Muffins

(makes 12 servings)

Ingredients:

• 1/3 cup whole flaxseeds
• 1 cup whole-wheat flour
• 3/4 cup plus 2 tablespoons all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/3 cup pure maple syrup
• 1 cup nonfat buttermilk or "sour milk" (made by mixing 1tbs lemon juice or vinegar with 1 cup milk)
• 1/4 cup canola oil
• 2 teaspoons freshly grated orange zest
• 1 tablespoon orange juice
• 1 teaspoon vanilla extract
• 1 1/2 cups blueberries
• 2 tablespoons sugar

Directions:

1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
2. Grind flaxseeds in a spice mill (such as a clean coffee grinder) or dry blender. Transfer to a large bowl. Add whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt; whisk to blend. Whisk eggs and maple syrup in a medium bowl until smooth. Add buttermilk, oil, orange zest, orange juice and vanilla; whisk until blended.
3. Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula just until moistened. Fold in blueberries. Scoop the batter into the prepared muffin cups. Sprinkle the tops with sugar.
4. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly.

Breakfast Recipe: Lemon Poppy Seed Muffins

One of our favorite breakfast treats is a good lemon poppy seed muffin. These muffins provide just the right touch of sweetness thanks to the all-natural flavors of lemon zest. We love how simple it is to throw these muffins together-- and once they're in the oven, you can't beat the lemony aroma that wafts through the house! 

If you need a yummy recipe for the next brunch get-together or lazy Sunday morning with the family, this one's a winner. If you'd like to add a little extra sweetness, try sprinkling sugar over the muffin mixture before putting them in the oven.  Read on for the recipe...

Lemon Poppy Seed Muffins

(Makes 10-12 servings)

Ingredients:1/2 cup sweet creamy butter, softened
2/3 cup sugar
2 large eggs, separated
1 1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 1/2 tablespoons poppy seeds
zest from 2 lemons
1/4 teaspoon salt
1/2 cup buttermilk or 1/2 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons vanilla

Directions:1. Preheat oven to 350°F. Coat muffin tin with nonstick cooking spray. In a large bowl, cream the butter and sugar until fluffy. Add the egg yolks, one at a time, beating well after each.

2. In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest. 

3. With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla. Beat just until smooth.

4. In another bowl, beat the egg whites until soft peaks form. Gently fold them into the muffin batter until blended. 

5. Spoon the batter into the prepared pan, 3/4-full. Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean. 

6. Cool for 5 minutes before removing to cool completely.

Breakfast Recipe: Banana Nut Muffins

Sometimes you don't want anything complicated in the mornings. You just want something you can unwrap, eat, and get going. That's exactly why muffins are a great breakfast food. They're sweet, delicious, and filling, and best of all you can make a batch in advance and enjoy them any time.

You can't go wrong with a batch of classic banana nut muffins. This recipe has just the right combination of rich flavor and moist texture. Creaming the ingredients together and using a low-fat yogurt produces the best texture, and adding some lemon zest to the batter makes the muffins taste just a little lighter. Keep reading below for this delicious recipe...

Banana Nut Muffins

(makes 12 muffins)

Ingredients

• 3 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fresh ground nutmeg
• 1/2 teaspoon cinnamon
• 1/2 teaspoon table salt
• 1 teaspoon lemon zest
• 1/2 teaspoon vanilla extract
• 10 tablespoons unsalted butter, softened
• 1 cup packed light brown sugar
• 2 large eggs
• 1 1/2 cups play low-fat yogurt
• 1 1/2 cups finely dice bananas (about 3 bananas)
• 3/4 cup chopped walnuts

Directions

1. Preheat oven to 375F
2. Mix flour, baking powder, baking soda, nutmeg, cinnamon and salt in a medium bowl, set aide.
3. Beat butter, vanilla extract, lemon zest, and light brown sugar with an electric mixer on medium-high speed until light and fluffy (about 2 minutes).
4. Add eggs, one at a time, beating well before adding the next.
5. Beat in half of the dry ingredients, then a third of the yogurt.
6. Beat in the remaining dry ingredients in two batches, adding in yogurt between the batch, then after.
7. Fold bananas and walnuts into the batter.
8. Spray a 12-cup muffin tin with cooking spray, or coat lightly with batter.
9. Spoon the batter evenly among the cups and bake until the muffins are a golden brown (25 to 30 minutes).
10. Let muffins cool on a wire rack for five minutes before removing from tin.
11. Enjoy!

Sweet & Nutty Pecan Pie Muffins

You might call them breakfast, you might call them dessert, but we call them the perfect snack for any time of day. A twist on the much-loved pecan pie dessert, these muffins are a sweet morning indulgence or mid-afternoon treat.

We’ve made it even sweeter by adding a pecan streusel to the top – feel free to omit the pecans from the streusel if you don’t love the extra nuttiness, or keep them if you love the flavor and texture. The cinnamon-y twist rounds out the fluffy muffins quite nicely, though you can also skip the streusel and still have some seriously tasty treats.

These muffins sure are sweet, but what else would you expect from pecan pie?

Pecan Pie Muffins

Ingredients:

For the muffins:

• 1 cup pecans, finely chopped
• 1 cup brown sugar, packed
• 1/2 cup flour
• 2 large eggs
• 1/2 cup butter, melted
• 1 teaspoon vanilla

For the streusel:

• 1/2 cup all-purpose flour
• 1/3 cup sugar
• 1/2 teaspoon cinnamon
• 3 tablespoons unsalted butter, melted
• 1/4 cup pecans, finely chopped (optional)

Directions: 

1. Preheat oven to 350 degrees F.
2. If you have a food processor, combine the brown sugar and pecans and grind them together in the food processor. (Otherwise, finely chop the pecans by hand.)
3. Add the pecans, brown sugar, and flour to a large bowl and make a well in the center of the mixture.
4. In a separate bowl, beat the eggs until foamy and stir in the butter and vanilla. Add the egg mixture to the well in the dry ingredients and stir everything together until combined well.
5. To make the streusel, put the flour, sugar, cinnamon, butter, and pecans (if desired) into a medium bowl and stir them together with a fork until combined well.
6. Generously grease your muffin pans and spoon batter into the cups, making sure to only fill each cup 2/3 of the way full.
7. Sprinkle the pecan streusel on top of each muffin, pressing lightly on each batch of streusel to make sure it sticks to the batter below.
8. Bake for 20 to 25 minutes or until they pass the toothpick test – place a toothpick into the center of a muffin and if it comes out clean, the muffins are done.
9. Remove them from oven and take the muffins out of the pan immediately, and place them on wire cooling racks. Serve warm (and consider also serving with cream cheese).
10. Enjoy!

Cornbread With a Kick: Jalapeño Muffins

Looking to spice up the usual cornbread recipe? Add some jalapeño for a kick and some cheddar for flavor that you’ll love.

These muffins are absolutely perfect as a side – pair them with chili, fried chicken, and all your summer barbecue favorites. Or, just enjoy them as a snack – they are definitely good enough to eat that way! 

This recipe only makes 12, but we’d suggest doubling it for a bigger crowd – these muffins will definitely get eaten quickly!

Jalapeño Cornbread Muffins

(makes 12 servings)

Ingredients:

• 1/2 cup (one stick) butter, melted
• 2/3 cup granulated sugar
• 1 1/2 tablespoons agave nectar (or honey)
• 2 large eggs
• 1 cup buttermilk
• 1 cup yellow cornmeal
• 1 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 jalapeño, seeded and minced
• 1/2 cup shredded cheddar cheese
• 1/2 cup fresh or thawed corn kernels (optional) 

Directions:

1. Preheat the oven to 350 degrees F. 
2. Get a medium-size bowl and combine the butter, sugar, and agave nectar, then whisk the eggs and buttermilk in. If you don’t have buttermilk on hand, then put a tablespoon of lemon juice in a measuring cup and fill it the rest of the way to the one-cup mark with milk. Let the mixture sit for five minutes, and you’ll have buttermilk.
3. In a separate bowl, sift the cornmeal, flour, salt, and baking soda together. Then add this mixture to the medium bowl of butter and sugar and agave, being careful not to over-mix. Stop mixing once you don’t see the flour anymore, and then fold in the jalapeño, corn, and cheese.
4. Grease a muffin tin and then add the batter to each of the 12 cups, filling each about 3/4 of the way. If there is leftover batter, spread it among all the cups – just make sure they are only almost filled to the top.
5. Bake for 25 minutes, testing the center of the muffin with a toothpick. If the toothpick does not come out clean, put the muffins back in the oven for about five minutes.
6. Enjoy!

Gluten-Free Recipe: Blueberry Corn Muffins

When it comes to gluten-free substitutes, corn is constantly coming to the rescue – and this recipe calls on cornmeal to give fluffy blueberry muffins some added flavor and texture. Perfect for breakfast or even as a snack, these tasty treats will get rave reviews from everyone. 

Because not all types of cornmeal are gluten-free, definitely check the label to be sure. Bob’s Red Mill has a gluten-free cornmeal that is typically easy to find on grocery store shelves.

And because blueberries aren’t always in season, feel free to use whatever berries or fruits are readily available (or take a shortcut with frozen berries). Raspberries, blackberries, or even peaches would be great in these muffins!

Sprinkle the tops with a little extra sugar as they’re cooling – then watch them quickly disappear!

Blueberry Corn Muffins

(Makes 14-18 muffins)

Ingredients

• 1 1/4 cups milk
• 1 tablespoon vinegar
• 3/4 cup white sugar  
• 1/2 cup butter, softened
• 2 eggs
• 1 egg yolk
• 1 tablespoon freshly grated lemon zest
• 1 1/2 cups rice flour
• 1 cup cornmeal (can substitute rice flour for cornmeal if necessary)
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup blueberries (or desired fruit)
• 1 tablespoon raw sugar

Directions

1. Preheat the oven to 400 degrees F.
2. While the oven is preheating, stir the milk and vinegar together in a small bowl and set aside for three to five minutes. This gives the mixture time to sour, which provides a unique (and tasty) flavor.
3. In a separate large bowl, add the sugar and butter and mix using an electric mixer or hand mixer until they are creamy. Then, add the eggs, egg yolk, soured milk, and lemon zest and beat everything together until the mixture is smooth.
4. Mix the dry ingredients (rice flour, cornmeal, baking powder, salt) in a medium-sized bowl. Once evenly combined, slowly add this mixture into the large bowl of butter, sugar, etc. After everything is nicely blended (be careful not to over-mix the batter), fold the berries or fruit into the batter.
5. Line muffin tins with liners, then fill each cup about 3/4 of the way with batter. Sprinkle the tops with sugar before baking in the oven.
6. Bake for 18 to 20 minutes, and test with a toothpick to make sure they are cooked thoroughly (put a toothpick in the center of the muffin and make sure it comes out clean; if not, let the muffins cook for a couple more minutes and check again).
7. If desired, sprinkle the muffins with a little more raw sugar while they’re cooling.
8. Enjoy!

Breakfast Recipe: Blueberry Oatmeal Muffins

For breakfast recently, I was torn between a good muffin, or simply making some oatmeal. After some thought, I decided why not both? Blueberry oatmeal muffins are a great combination of filling, cakey, and a little sweet. The oatmeal also meant we ended up with a delightfully crumbly breakfast treat.

One problem we've had in the past with blueberry muffins is the fact that they turn the entire muffin purple. If you want to avoid that, toss the blueberries with flour before adding them to the batter. Because it's hard to find fresh blueberries just yet, we used frozen blueberries and it worked just fine. To also end up with perfectly moist muffins that aren't too dry, yet aren't too gummy we used traditional rolled oats and cooked them in a little butter to moisten them slightly first. Keep reading below for this great blueberry muffin recipe...

Blueberry Oatmeal Muffins

(makes 16 muffins)

Ingredients

• 2 tablespoons butter
• 1 2/3 cups old fashioned rolled oats
• 2/3 cup flour
• 1/2 cup whole-wheat flour
• 3/4 cup packed light brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 cups buttermilk
• 1/4 cup canola oil
• 2 teaspoons lemon zest
• 2 large eggs
• 2 cups frozen blueberries
• 2 tablespoons flour
• cooking spray
• 2 tablespoons granulated sugar

Directions

1. Preheat the oven to 400F
2. Melt 2 tablespoons butter in a 10" skillet over medium heat. Add the oats and cook, stirring frequently until the oats turn a golden brown (about 6 to 8 minutes). Transfer the oats to a food processor and process into a fine meal (about 30 seconds). Place in a large bowl.
3. Add the flours, sugar, cinnamon, baking powder, baking soda, and salt to the oats and mix well. Make a well in the center of the mixture.
4. In a separate bowl, combine the buttermilk, canola oil, lemon zest, and eggs. Add to the flour mixture and stir until moist.
5. Toss the blueberries with the 2 tablespoons flour and fold them into the batter. Grease the cups of a muffin pan with cooking spray and pour the batter evenly among them. Sprinkle the tops evenly with 2 tablespoons granulated sugar. Bake for 20 minutes, or until the muffins spring back when touched lightly in the center. Remove the muffins from the pans immediately and let cool on a wire rack.
6. Enjoy!

Perfectly Simple Fall Dessert: Pumpkin Chocolate Chip Muffins

You may have noticed this already, but we have no shame in sharing our love for pumpkin treats around here—we hope you don’t mind... These pumpkin muffins are the perfect snack to whip up because they are so easy and so yummy! If you’re a wizard with a mixer, they’re ready in close to half an hour and after the first batch you’ll be hard-pressed to find someone who doesn’t want seconds. For those of you out there who share our appreciation of anything pumpkin- (or chocolate-) related, you have to try these!

Pumpkin Chocolate Chip Muffins

(Yields approx. 2 dozen, large muffins)

Ingredients 

3 cups app-purpose flour

2 cups granulated sugar

1 1/2-2 cups semi-sweet chocolate chips

1 cup canola or vegetable oil

1 (15 oz.) can pumpkin puree

4 eggs

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoon cinnamon

1 teaspoon salt

1/2 teaspoon nutmeg

1/2 teaspoon allspice

Directions

1. Preheat oven to 350º F and line your muffin tin with cupcake liners.
2. In a bowl, sift your flour, cinnamon, nutmeg, allspice, baking soda, baking powder and salt together. Set aside.
3. In a large bowl, beat your eggs and sugar together. Mix in pumpkin puree and canola oil.
4. Slowly mix the dry ingredients into the pumpkin mixture. Mix well and fold in chocolate chips.
5. Fill your muffin tins with about 1/4 cup of batter, or until 3/4 full. Bake for 20-25 minutes, or until tops are springy to the touch and toothpick inserted in center comes out clean.
6. Remove from oven and let cool 5 minutes, then remove muffins to a wire rack to finish cooling.

Vegan Recipe: Banana Carrot Muffins

What’s a better way to start the day than with a fluffy muffin? Packed with bananas, carrots, and a bit of brown sugar for sweetness, these vegan muffins cut the dairy and eggs in favor of almond milk and oats. If you like, you can even top these with chopped walnuts for added crunch – though we must admit, they are a treat either way!

Banana Carrot Muffins

Ingredients:

• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup light brown sugar
• 3 medium bananas, mashed
• 1/2 cup carrots, grated
• 1/2 cup almond milk
• 1 teaspoon vanilla
• 1/2 cup rolled oats, divided
• Pinch of salt
• 1/4 cup raw walnuts, chopped (optional)

Directions:

1. Preheat the oven to 350 degrees F.
2. Mash the bananas in a large bowl, then add the vanilla and almond milk and mix everything with a fork. Whisk in the brown sugar and mix until no clumps are left.
3. Sift the dry ingredients together in a medium bowl, and then fold the banana mixture into it in separate parts. Then, gently fold the carrots into the mixture and most of the rolled oats – save a few tablespoons for topping.
4. Fill muffin cups or lightly greased tins about 3/4 of the way, and then sprinkle with the remaining rolled oats and walnuts.
5. Bake for about 30 minutes, or until a toothpick comes out clean when poked into the center of a muffin.
6. Enjoy!

Dessert Recipe: Chocolate Cupcakes

Sometimes that chocolate craving strikes, and when that happens, there's nothing better to have in your back pocket then a good chocolate cupcake recipe. When the craving hit me recently, that's exactly what I wanted: The moist crumb, creamy frosting, and intense chocolate flavor to really hit that sweet spot.

To get our recipe just right, we had to focus on getting the chocolate perfect. We combined bittersweet chocolate (go for the highest quality you can find like Ghiradelli or Callebaut Intende Dark Chocolate L-60-40NV) with Dutch-processed cocoa to start off the chocolate flavor. For moisture (and just a little tang) we added some sour cream to the batter. Keep reading below for this decadent cupcake recipe...

Chocolate Cupcakes

Ingredients

CUPCAKES

• 8 tablespoons unsalted butter, cut into 4 pieces
• 2oz bittersweet chocolate, chopped
• 1/2 cup Dutch-processed cocoa
• 3/4 cup unbleached flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 2 large eggs
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 teaspoon table salt

FROSTING

• 16oz bittersweet chocolate, chopped
• 1/2 cup heavy cream
• 2 tablespoons corn syrup
• a pinch of table salt
• 2/3 cup confectioners sugar
• 1 teaspoon vanilla extract
• 8 tablespoons unsalted butter cut into 8 pieces

Directions

1. Preheat the oven to 350F. Line a cupcake tin with baking-cup liners.
2. Combine butter, chocolate, and cocoa in a medium, heatproof bowl. Set the bowl over a saucepan of barely simmering water and heat the mixture until the butter and chocolate are melted. Whisk until smooth and combined. Set aside to cool until just warm to the touch.
3. Whisk together flour, baking soda, and baking powder in a small bowl.
4. In a separate bowl, whisk together the eggs, then whisk in sugar, vanilla, and salt until fully incorporated. Add the cooled chocolate mixture and whisk until combined. Whisk in one-third of the flour mixture until combined. Whisk in the sour cream next, then sift in the remaining flour mixture until homogeneous and thick.
5. Divide the batter evenly between the cupcake cups and bake for 18 to 20 minutes, or until a skewer inserted into the center comes out clean.
6. Cool the cupcakes in the cupcake pan on a wire rack until cool enough to handle (about 15 minutes). Carefully lift each cupcake from the pan and set on the wire rack. Cool to room temperature before icing (about another 30 minutes).
7. While the cupcakes cool, prepare the frosting. Place the chocolate in a food processor. Bring cream, corn syrup, and salt to boil in a small saucepan and stir to combine. with the food processor running, gradually add the hot cream mixture through the feed tube and process until the mixture is smooth (about 1 minute), scraping down the bowl once. Add the sugar and vanilla and process until combined (about another 30 seconds, scraping down the bowl again. With the machine running, add butter one piece at a time and process until smooth with no butter chunks remaining (about another minute). Transfer to a small bowl and let stand at room temperature until thick and spreadable (about 30 minutes).
8. To ice the cupcakes, mound about 2 tablespoons of the frosting on the center of each cupcake. Use a small spatula or a butter knife to spread the icing to the edge of the cupcake.
9. Enjoy!

Sweet & Simple Dessert Recipe: Lemon Cupcakes

One of the best things about lemon-related desserts is the way they’re so different from the pack. Lemon is a great flavor, it cleanses the palate and provides a little zing to something that can otherwise taste cloying. It’s also pretty cute if you top them with edible flowers, but maybe that’s just us…. Lemon cupcakes are some of our favorites around here and we like them extra lemony, so we thought we’d share how to get the perfect amount of tart zestiness into these sweet treats!

Lemon Cupcakes

(Makes 15 cupcakes)

Ingredients:

Cupcakes

          1 1/2 cups all-purpose flour

             1 1/4 cups sugar

             1/2 cup whole milk

             1 stick unsalted butter, softened

             3 large eggs

             2 1/2 tablespoons lemon juice (1 large lemon)

             1 tablespoon lemon zest

             1 teaspoon baking powder

             1/2 teaspoon salt

             1 1/2 teaspoon vanilla extract           

Frosting:

            2 1/2 cups powdered sugar

            3/4 cup butter, room temperature                       

            1 tablespoon fresh lemon juice

            1 splash heavy cream, if needed

            1 1/2 teaspoon fresh lemon zest

            1/2 tsp vanilla extract

Directions 

1. Preheat oven to 375º F and line your cupcake tins.
2. In a medium bowl, sift flour, salt and baking powder together.
3. In a separate bowl, cream butter and sugar together until yellow, thick and fluffy. Beat in your eggs, one at a time, waiting for each to be fully incorporated before adding the next.
4. Mix in vanilla, lemon juice and zest.
5. Gently add the dry ingredients to the butter mixture, a few tablespoons at a time, alternating with the milk. Start and finish with the flour. Do not over mix.
6. Pour batter into cupcake liners, filling 3/4 full and bake until toothpick inserted in center comes out clean. 15-17 minutes.
7. Remove trays from oven and allow to cool.

Frosting

1. In your mixer, whip butter with lemon zest until pale and fluffy. Remember to scrape the sides of your bowl.
2. Mix in powdered sugar one cup at a time and add lemon juice and vanilla. If needed, add in splash of heavy cream to lighten the frosting.
3. Continue whipping until very fluffy. Wait until your cupcakes are cooled, then pipe or spread your frosting.
4. Edible garnish optional—enjoy!

Delectable Dessert Recipe: Vegan Double Chocolate Cupcakes

This chocolate dessert is such a treat for everyone, vegan or not! As more and more people look for vegan-friendly options of tried-and-true favorites, we wanted to be able to offer something that really stands up to the original. Without having to go through too much effort, these cupcakes come together quickly, there are no complicated steps involved and you don’t have to compromise on that fantastic chocolate flavor!

Vegan Chocolate Cupcakes

(Makes 12-15)

Ingredients:

Cupcakes

• 1 cup non-dairy milk (soy, almond, etc.)
• 1 cup sugar
• 1 1/2 cups all-purpose flour
• 1/3 cup cocoa powder, sifted
• 1/2 cup oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon pure vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt

Frosting

• 2 cups powdered sugar
• 1/4 cup unsweetened, non-dairy milk
• 1/2 stick dairy-free soy margarine, softened
• 3/4 cup unsweetened pure cocoa powder
• 1/2 teaspoon vanilla
• optional: raspberries, garnish

Directions:

1. Preheat oven to 350º F and line cupcake tin with liners.
2. In a large bowl, mix your wet ingredients together, on medium for 1-2 minutes. (Non-dairy milk, oil, sugar, apple cider vinegar and vanilla)
3. In a separate bowl, sift your dry ingredients together. Slowly add your dry ingredients to your wet ingredients and mix well. It should be smooth, with no clumps.
4. Pour the batter 2/3 of the way into the cupcake liners, about 1/4 cup per cupcake, and bake for 18-20 minutes, or until toothpick inserted in center comes out clean. Cupcakes should be springy to the touch.
5. While the cupcakes are baking, start making your frosting. Cream your butter substitute until light and fluffy, adding in powdered sugar a 1/2 cup at a time. Blend in non-dairy milk, cocoa powder and vanilla. Whip until just combined.
6. Let cupcakes cool fully before frosting. Optional: raspberries on top pair deliciously with the chocolate.

Savory Side Dish: Cheddar Muffins

These cheddar muffins are a great accompaniment to any meal and they’re really easy to make! If you ever turn to cornbread to round out one of your family’s meals, this will be an easy switch. These cheesy muffins are filling and tasty—along with adding a little something special to your meals, they carry really well and are great for lunchboxes or afternoon snacks. They are such a fun, savory alternative to sweet muffins, and you probably already have all the ingredients in your pantry, so there’s no reason not to make them! 

Cheddar Muffins

Makes 12

Ingredients

• 1 1/2 cups all-purpose flour
• 2 cup sharp cheddar cheese, grated
• 1 cup 2% milk
• 1/4 cup unsalted butter
• 1 egg
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne
• 1/4 teaspoon freshly ground pepper

Directions

1. Preheat oven to 375º F and spray muffin tin with non-stick spray.
2. In a large bowl, mix together the egg, milk and butter.
3. In a separate bowl, combine the flour, baking powder, salt, pepper and cayenne.
4. Slowly whisk the dry ingredients into the wet ingredients and fold in cheddar cheese.
5. Fill your muffin tins 3/4 full with batter and place baking tin in oven.
6. Bake for 20-25 minutes, or until toothpick inserted in center comes out clean.
7. Remove from oven and let cool for 10-15 minutes. Serve warm.

Recipe adapted from Taste of Home