Vegan Pistachio Rosewater Cupcakes - Recipe

for the cupcakes:
1/2 cup vanilla soy yogurt
2/3 cup soy/rice/almond milk
1/3 cup canola oil
3/4 cup + 2 tbsp granulated sugar
1-2 tbsp rosewater
1 cup + 2 tbsp all-purpose flour
2 tbsp cornstarch
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
generous pinch cardamom
1/3 cup chopped pistachios

1. Preheat the oven to 350F. In a large mixing bowl, whisk together yogurt, milk, oil, sugar and rosewater. Sift in flour, cornstarch, baking soda, baking powder, cardamom and salt. Mix until relatively smooth. Fold in the pistachios. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes, rotating half way through bake time. Remove cupcakes from the oven and cool completely.

for the frosting:
1/2 cup shortening
1/2 cup vegan margarine
3 1/2 cups icing sugar
1 tsp rosewater
1/4 cup soy/rice/almond milk

2. Beat the shortening and margarine together until well combined and fluffy. Add the icing sugar and beat for about 3 minutes. Add the milk and beat for an additional 5-7 minutes. If you want to color the icing pink, add the gel color in with the milk. Frost each cupcake with an open star tip and top with shimmering sugar or additional chopped pistachios, if desired.

Makes approximately 12 cupcakes

Gourmet Chocolate Caramel Cupcakes - Recipe

Dark Chocolate Cupcakes:
1 cup cake flour
1/2 cup cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
1 ounce bittersweet chocolate, finely chopped
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
2 tsp vanilla extract
3/4 cup buttermilk

1. Preheat the oven to 350F. Sift the cake flour, cocoa powder, baking soda and baking powder into a medium bowl. Mix in the bittersweet chocolate. In an electric mixer, or large bowl, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time until well blended and then beat in the vanilla extract. Add the buttermilk to the butter mixture on low speed and blend well. Then add the flour mixture and beat until smooth. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 10-12 minutes, rotate pan in the oven and bake for an additional 8-12 minutes. Remove pan from the oven and cool cupcakes completely.

Caramel filling/frosting:
1/4 vanilla bean, seeds only
1/2 cup unsalted butter, softened
1/2 cup vegetable shortening
2 cups icing sugar
2 tbsp caramel sauce
3/4 tsp vanilla extract

2. Slice the bean in half lengthwise and scrape out the seeds using a paring knife. Discard the husk and set the seeds aside. In an electric mixer, or large bowl, beat the butter and vegetable shortening on medium speed until creamy. Add the vanilla seeds and mix for a few seconds on medium speed. In a separate bowl, sift the icing sugar. Add the icing sugar to the butter mixture on low speed until it begins to incorporate. Warm the caramel sauce (make sure it is warm, not hot). Add the warmed caramel sauce and the vanilla extract and beat on medium to high speed until fully incorporated. Using an apple or cupcake corer make a well in the center of each cupcake. Fill a piping bag with the caramel frosting. Snip a dime (or slightly smaller) sized hole in the piping bag tip. Fill the well of each cupcake and make a single layer of frosting on top of each cupcake.

Chocolate frosting:
1/2 cup unsalted butter, softened
1/2 cup vegetable shortening
1 3/4 cups icing sugar
1/2 cup cocoa powder
1/4 tsp vanilla extract

3. In an electric mixer or large bowl, beat the butter and vegetable shortening on medium speed until creamy. In a separate bowl, sift the icing sugar and cocoa powder together. Add the icing sugar and cocoa powder to the butter mixture on low speed until it begins to incorporate. Add the vanilla extract and beat at medium to high speed until fully incorporated. Fill a piping bag with a large open round tip. Frost a second layer of frosting on top of the caramel layer of frosting, on each cupcake. Finish with a drizzling of caramel sauce.

Makes approximately 12 cupcakes

Gourmet Chocolate Rhubarb Cupcakes - Recipe

for the rhubarb preserves:
1 cup rhubarb, chopped
1 3/4 cups sugar
1/8 tsp unsalted butter
3 tbsp liquid fruit pectin

1. Cut off the leafy parts of the rhubarb stalks, as well as the opposite tips. Then peel the rhubarb stalks and chop into small chunks. Chop the rhubarb in a food processor until it is chopped into a chunky paste. Put the fruit into a 6 or 8 quart saucepan and place on high heat. Stir the sugar in with the fruit then add the butter. Bring the mixture to a rolling boil and keep on high heat, stirring constantly. Stir in the pectin quickly and return to boil for exactly one minute stirring constantly. Remove from the heat and pour into a heavy duty container, cover and refrigerate.

for the cupcakes:
1 cup cake flour
1/2 cup cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
1 ounce bittersweet chocolate, finely chopped
1/2 cup unsalted butter, room temperature
1 cup sugar
2 large eggs
2 tsp. vanilla extract
3/4 cup buttermilk

2. Preheat the oven to 350F. Sift the cake flour, cocoa powder, baking soda, baking powder into a medium bowl. Mix in the bittersweet chocolate. In an electric mixer or large bowl, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time until well blended then beat in the vanilla extract. Add the buttermilk to the butter mixture on low speed, blend well. Add the flour mixture to the butter mixture and blend until smooth. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 10-12 minutes, rotate pan then bake for an additional 10-12 minutes. Remove pan from the oven and allow cupcakes to cool completely.

Once the preserves are cool, fill a pastry or piping bag with the preserves. Using an apple or cupcake corer, make a well in the centre of each cupcake. Squeeze the preserves into the centre of each cupcake filling the hole completely.

for the frosting:
1/2 cup unsalted butter, room temperature
1/2 cup trans fat free vegetable shortening
1 3/4 cups icing sugar
1/4 cup cocoa powder
1/4 tsp vanilla extract

3. In an electric mixer or large bowl, beat the butter and shortening on medium speed until creamy. In a separate bowl, sift the icing sugar and cocoa powder together. Add the icing sugar and cocoa powder to the butter mixture on low speed until it begins to incorporate. Add the vanilla extract and beat on medium to high speed until fully incorporate. Fit a piping bag with a large open round tip and fill the piping bag with frosting. Frost each cupcake with a large circular motion. Top with a strawberry slice, or chocolate dipped strawberry, if desired.

Makes approximately 12 cupcakes

Gluten-Free Strawberry Shortcake Cupcakes - Recipe

for the cupcakes:
3/4 cup salted butter, room temperature
1 3/4 cups sugar
2 tsp GF vanilla extract
2 large eggs, room temperature
2 egg whites
1 cup milk
1/4 cup sour cream
3 cups gluten-free flour blend
2 tsp xanthan gum
2 1/2 tsp GF baking powder
1 tsp GF baking soda
1/2 tsp salt

1. Preheat the oven to 350F. With an electric mixer, cream together the butter and sugar until fluffy then add the vanilla. Add the eggs and egg whites one at a time, mixing to incorporate after each addition. Add the milk and sour cream and mix until combined. In a separate bowl, combine the flour, xanthan gum, baking powder, baking soda and salt and mix with a whisk to sift out any lumps. Add the dry ingredients all at once to the sugar mixture and mix on low-medium speed to incorporate. Spoon about 1/4 cup batter into each well of a muffin tin lined with baking cups. Bake for 24 minutes, rotating half way through bake time. Remove pan from the oven and cool cupcakes completely. While cupcakes are cooling hull strawberries and make whipped cream.

for the whipped cream:
2 cup heavy cream
2 tbsp. icing sugar
2 tsp GF vanilla extract
*(for a twist, try swapping vanilla extract for fresh squeezed lime juice)*

2. Chill a metal mixing bowl and beaters in the freezer for 5 minutes. Pour the cream into the cold bowl and whisk until it starts to thicken. Add the icing sugar and flavoring until soft peaks form. Be careful not to over mix.

3. Hull and slice 1 quart of strawberries. Remove paper lines from each cupcake and slice cupcakes in half horizontally. Spread a small amount of whipped cream on the cut side of the bottom half and layer on a few strawberry slices. Spread a small amount of whipped cream on the cut side of the top half and reassemble the cupcake like a sandwich. Top each cupcake with additional whipped cream and garnish with strawberry slices.

Makes approximately 24 cupcakes

Gluten-Free & Vegan Chocolate Cupcakes - Recipe

for the cupcakes:
1 cup soy milk
1/3 cup canola oil
3/4 cup sugar
2 tsp vanilla extract
1/4 tsp almond extract
1/4 cup tapioca flour
2 tbsp ground flax seed
1/3 cup unsweetened cocoa powder
1/2 cup white rice flour
1/2 cup quinoa flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1. Preheat the oven to 350F. In a large mixing bowl combine soy milk, canola oil, sugar and extracts. Mix with an electric mixer on medium speed just to combine. Add tapioca flour and flax seed and mix vigorously for about 1 minute until the tapioca flour is dissolved and the mixture is well emulsified. Add the cocoa powder, white rice flour, quinoa flour, baking powder, baking soda and salt. Mix on medium-high speed for about 2 minutes. It is important to mix really well, you can't over mix because there is no gluten! Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 11-12 minutes, rotate in the oven and bake for an additional 10-12 minutes.  Remove pan from the oven and allow cupcakes to cool completely.

for the frosting:
1/2 cup margarine, softened
1/2 cup agave syrup
2 tsp vanilla extract
1/3 cup cocoa powder, sifted
1/2 cup soy milk powder

2. Beat margarine and agave with an electric mixer at medium speed until smooth. Whisk in vanilla then slowly fold in cocoa powder. Slowly beat in soy milk powder at low speed. If mixture seems too firm, drizzle in a little agave, if too watery add a very small amount of soy milk powder. Frost each cupcake with a piping bag fitted with an open star tip. Garnish with gumpaste or fresh flowers if desired.

Makes approximately 12 cupcakes

PUPcakes (cupcakes for dogs) - Recipe

1 1/4 cups rolled oats
1 cup buttermilk
2 tsp ground cinnamon
1 tsp ground ginger
1 large egg
1/4 cup honey
1/2 cup unsalted butter, melted
1/3 cup brown sugar, firmly packed
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda

1. Preheat the oven to 350F. Combine the oats, buttermilk and spices in a large bowl and let the mixture stand for 30-60 minutes. Add all of the remaining ingredients to the oat mixture and mix until thoroughly combined. Spoon batter into mini muffin tins lined with paper baking cups, filling about 3/4 full. Bake until firm and golden brown (about 20 minutes, rotating half way through bake time). Remove pan from the oven and allow cupcakes to cool completely. Remove paper liners and allow your puppy to enjoy his/her very own special pupcake!

Makes 24 mini pupcakes

Vegan & Gluten Free Vanilla Cupcakes - Recipe

for the cupcakes:
1 cup soy or almond milk
1/3 cup canola oil
3/4 cup sugar
2 tsp GF vanilla extract
1/4 tsp almond extract
1/4 cup tapioca flour
2 tbsp ground flax seed
1/3 cup corn flour or almond flour
1/2 cup white rice flour
1/2 cup quinoa flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1. Preheat the oven to 350F. In a large mixing bowl, combine milk, canola oil, sugar and extracts. Beat on medium speed just to combined. Add tapioca flour and flax seed and mix vigorously for about a minute, until the tapioca flour is dissolved add the mixture is well emulsified. Add the corn flour, white rice flour, quinoa flour, baking powder, baking soda and salt. Mix on medium to high speed for about 2 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. These cupcakes wont rise as much as the average cupcake, so you can fill the liners a little more than usual. Bake for 20-24 minutes, rotating half way through bake time. Remove pan from the oven and cool cupcakes completely.

for the frosting:
1/2 cup non-hydrogenated shortening
1/2 cup vegan margarine
3 1/2 cups gluten free icing sugar
1 1/2 tsp GF vanilla extract
1/4 soy or almond milk

2. Beat shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 minutes. Add the vanilla and milk and beat for an additional 5-7 minutes until light and fluffy. Frost each cupcake and enjoy!

Makes approximately 12 cupcakes

Gluten-Free Carrot Cupcakes

for the cupcakes:
2 cups sugar
1 cup butter
1 tsp GF vanilla extract
4 large eggs
2 cups shredded carrot (about 4 medium carrots)
1 cup flaked, sweetened coconut
2/3 cup crushed pineapple (about an 8 oz. can)
2 3/4 cups gluten-free flour blend
1 1/2 tsp xanthan gum
1 1/2 tsp GF baking powder
1 1/2 tsp GF baking soda
2 tsp ground cinnamon

1. Preheat the oven to 350F. With an electric mixer, beat the sugar and butter, then add the vanilla. Add the eggs one at a time, mixing to incorporate after each addition. Add the carrot, coconut and pineapple and mix until combined. In a separate bowl, combine the flour, baking powder, baking soda, xanthan gum, and cinnamon and mix with a whisk to sift the ingredients together and break up any lumps. Add the dry ingredients all at once to the sugar mixture and beat on low speed to incorporate. Scrape down the sides of the bowl and beat again until the batter is well mixed and smooth. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for about 30 minutes, rotating pan half way through bake time. Remove pan from the oven and allow cupcakes to cool completely.

for the frosting:
12 oz cream cheese, softened
1 cup salted butter, softened
3 3/4 cups icing sugar
1 1/2 tsp GF vanilla extract

2. With an electric mixer, cream together the cream cheese and butter until completely incorporated. Add the icing sugar and vanilla and beat well until desired consistency is reached. (Add more icing sugar for a stiffer frosting, or add a splash of milk for a runnier frosting). Frost each cupcake with a large round tip. Garnish with a piped, candy or real carrot if desired.

Makes approximately 24 cupcakes

Gourmet Boston Cream Pie Cupcakes - Recipe

for the pastry cream:
1 cup half and half creamer
1/4 cup sugar
2 large egg yolks
4 1/2 - 6 tsp cornstarch
2 tbsp unsalted butter, cold and cut into 2 pieces
3/4 tsp vanilla extract

1. Heat the half and half and 3 tbsp of sugar in a heavy bottomed saucepan over medium heat until simmering. Stir occasionally until the sugar is dissolved. Whisk the egg yolks in a medium bowl until thoroughly combined. Whisk in the remaining 1 tablespoon of sugar until pale and sugar has begun to dissolve. The mixture should be creamy. Whisk in the cornstarch until combined and the mixture is yellow and thick. You may need to add additional corn starch to make the mixture a little stiffer. When the half and half mixture reaches full simmer, gradually whisk this into the egg yolks. Return the mixture to the saucepan, scraping the bowl with a rubber spatula. Return to simmer at medium heat, whisking constantly until a few bubbles burst on the surface and the mixture is thickened and glossy (about 30 seconds). Move the saucepan off the heat and whisk in the butter and vanilla. Strain the pastry cream through a fine mesh sieve set over a medium bowl. Press plastic wrap directly onto the surface of the cream and refrigerate for at least 3 hours.

for the cupcakes:
3/4 cup sugar
1 cup cake flour
1 tsp baking powder
3 large eggs, divided
1/3 cup water
1/4 cup canola oil
1 1/2 tsp vanilla extract
1/4 tsp cream of tartar

2. Preheat the oven to 350F. In a medium bowl, mix the sugar, cake flour, and baking powder together. Separate two of the egg whites and two of the egg yolks into two separate large bowls. Add the third whole egg into the bowl with the egg yolks. Then add the water, oil and vanilla and whisk until smooth. Add the flour mixture to the egg and water mixture and blend until smooth. With an electric mixer, beat the egg whites on medium speed until foamy. Add the cream of tartar to the egg whites and beat on high speed until stiff. Add the egg whites mixtures to the other wet ingredients gently folding it in with a spatula until smooth. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes, rotating half way through bake time. Remove pan from the oven and cool completely. Once cupcakes are cooled, core each cupcake to make a well in the center. Fill a pastry bag with pastry cream and snip a small hole in the tip. Fill the well in each cupcake with pastry cream.

for the frosting:
1 pound bittersweet or dark chocolate broken into small pieces
8 ounces heavy cream

3. Put small bits of chocolate into a heat resistant bowl that is big enough to accommodate the cream and set aside. Heat the cream in a heavy bottomed saucepan until it boils gently. Pour the hot cream over the chocolate. Cover with a plate or plastic wrap and let stand for 10 minutes, stirring occasionally until smooth. Frost the cupcakes immediately while the ganache is still warm.

Makes approximately 12 cupcakes

Vegan Vanilla Agave Cupcakes - Recipe

for the cupcakes:
2/3 cup soy/almond milk
1/2 tsp apple cider vinegar
2/3 cup light agave nectar
1/3 cup canola oil
1 1/2 tsp vanilla extract
1/2 tsp almond extract
1 1/3 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1. Preheat the oven to 325F. Mix the milk and apple cider vinegar in a large bowl; allow to sit for a few minutes to curdle. Beat in agave, oil, vanilla and almond extract. Sift in the flour, baking powder, baking soda and salt and mix until smooth. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 20-22 minutes, rotating half way through baking time. Remove pan from the oven and cool for 60-90 minutes.

for the frosting:
1/3 cup soy/rice/almond milk
1 tbsp arrowroot
pinch of salt
1/3 cup light agave nectar
1/3 cup refined, nonhydrogenated coconut oil
1 1/2 tsp vanilla extract
1/2 cup + 2 tbsp soy milk powder

2. In a small saucepan, whisk together milk, arrowroot and salt until dissolved. Cook over medium heat, stirring constantly with a wire whisk, until mixture thickens into a pudding-like consistency (about 2-3 minutes). Remove from the heat and scrape mixture into a medium bowl with a heat proof spatula. Add agave nectar and whisk until combined, then add coconut oil and vanilla extract and whisk again. Add the soy milk powder and beat on medium speed with an electric mixer for 4-5 minutes, until creamy and smooth. (If you wish to colour your icing, add a few drops of colouring along with the soy milk powder). Cover and chill in the fridge for about 45 minutes until the mixture is firm. (For best results, make the frosting the night before and allow it to set in the fridge overnight).  Frost each cupcake with a piping bag fitted with a large open star tip.

Makes approximately 12 cupcakes

Gourmet Cappuccino Cupcakes - Recipe

for the cupcakes:
2 oz unsweetened chocolate, chopped
1 cup cake flour
3/4 tsp. baking powder
1/2 tsp cinnamon
1 tsp espresso powder
3/4 cup whole/homo milk
1/2 cup unsalted butter, room temperature
1 cup sugar
1 large egg
1 tsp vanilla extract

1. Preheat the oven to 350F. Stir chocolate in a double boiled over low heat, until just melted. Remove from heat and set aside. Sift flour, baking powder, and cinnamon into a medium bowl. In a separate bowl, add the espresso powder to the milk to dissolve. In an electric mixer, or a large bowl, beat the butter and sugar until light and fluffy. Beat in the egg until well blended. Mix in the melted chocolate and the vanilla extract. Add the milk mixture and flour mixture, alternating additions on low speed in 4 increments, ending with the flour mixture. Beat until smooth. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 10-12 minutes. Rotate pan in the oven and bake for an additional 10-12 minutes. Remove pan from the oven and cool cupcakes completely.

for the frosting:
1 cup + 2 tbsp cream cheese, room temperature
6 tbsp unsalted butter, room temperature
4 cups icing sugar
2 1/4 tsp cinnamon
2 1/4 tsp vanilla extract
2 1/4 tsp liquid coffee flavor

2. In an electric mixer, or large bowl, beat the cream cheese and butter on medium speed until creamy. In a separate bowl, sift the icing sugar and cinnamon together. Add the icing sugar mixture, one cup at a time, to the butter mixture on low speed until just incorporated. Add the vanilla extract and coffee flavor. Let the mixer run at low speed for 2-3 minutes, then increase to medium speed briefly, just until desired consistency is achieved. Frost each cupcake with a piping bag fitted with a large open star tip. Dust the top of each cupcake with additional cinnamon sugar, if desired.

Makes approximately 12 cupcakes

Gluten-Free 'Be My Snickerdoodle' Cupcakes - Recipe

for the cupcakes:
3/4 cup salted butter, softened
1 3/4 cups sugar
2 tsp. GF vanilla extract
4 large eggs, room temperature
1 1/4 cups buttermilk, room temperature
3 cups all purpose gluten-free flour
2 tsp. xanthan gum
2 1/2 tsp gluten-free baking powder
1 tsp. gluten-free baking soda
1/2 tsp. salt
1 tsp. ground cinnamon

1. Preheat the oven to 350F. Cream together butter and 1 3/4 cups sugar with an electric mixer until light and fluffy, then add the vanilla. Add the eggs, one at a time, mixing to incorporate between additions. Add the buttermilk and mix until combined. In a separate bowl, combine the flour, xanthan gum, baking powder, baking soda, salt and 1 tsp. cinnamon and mix with a whisk to sift the ingredients and break up any lumps. Add the dry ingredients all at once to the sugar mixture and mix for about 10 seconds at medium speed to incorporate. Scrape down the sides of the bowl and mix at high speed for an additional 10 seconds until the batter is completely mixed and smooth. Spoon about 1/4 cup of batter into each well of a muffin tin lined with valentine themed baking cups. Bake for 24 minutes, rotating pan half way through baking time. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool completely on a wire rack.

for the frosting:
1 1/3 cups sugar
1/2 cup water
4 large egg whites
1/4 tsp salt
1 1/2 cups salted butter, just removed from the fridge
2 tsp. gluten-free vanilla extract

2. Mix sugar and water in a heavy saucepan. Put in a candy thermometer and heat to 240F. without stirring. In a stand mixer using the whisk attachment, whisk the egg whites and salt at medium-high speed until frothy. Add an additional tablespoon of sugar to the egg whites and whisk until soft peaks form. Turn the mixer off and let the egg whites sit until the sugar mixture comes to 240 degrees. When the sugar is fully heated, turn the mixer to medium speed. Slowly drizzle the hot sugar mixture down the side of the bowl into the beaten egg whites. After all the sugar is added, continue whisking the mixture until it is cool (about 10 minutes). While the egg whites are whisking, cut the butter into tablespoon-size pieces. When the egg whites are cool, leave the mixer running at medium speed and add the butter, 1 tablespoon at a time, allowing enough time for each tbsp. of butter to incorporate after each addition, until all the butter is added. Add the vanilla and mix to combine. Switch to the paddle attachment and mix for an additional 1-2 minutes at medium-high speed until the air bubbles are out of the frosting and it is silky smooth. Frost each cupcake with a piping bag fitted with a large round tip (such as a Wilton 1A).

for the snickerdoodle cookies:
3/4 cup sugar
1/2 cup salted butter, softened
1 large egg
1 1/4 cups gluten-free all purpose flour
1 1/2 tsp. xanthan gum
1 tsp. cream of tartar
1/2 tsp. gluten-free baking soda
pinch of salt
2 tsp. ground cinnamon
2 tbsp. sugar

3. Preheat the oven to 400F. With an electric mixer, cream together 3/4 cup sugar and butter until light and fluffy. Stir in the egg, mixing to incorporate. Stir in the flour, xanthan gum, cream of tartar, baking soda, and salt. In a small bowl, mix the remaining 2 tbsp. of sugar and the cinnamon. Roll the dough out flat and cut out small hearts using a cookie cutter. (If the dough is too soft, roll up in waxed paper and refrigerate for 10 minutes). Sprinkle cinnamon sugar on top of each heart. Place heart cutouts on an ungreased cookie sheet 1 inch apart. Bake for 5-7 minutes until slightly brown at the edges. Remove pan from the oven and cool for 2 minutes. Remove cookies from the pan and cool completely on a wire rack.
*If desired, dip cookies in soft royal icing mix and set on wire rack to harden. (Mix royal icing as directed on package, divide into bowls and tint with gel food coloring if desired). Top each cupcake with a heart cookie and sprinkle with matching colored sugars.

Makes approximately 24 cupcakes and 48 mini cookies

Vegan Low-Fat Vanilla Cupcakes with Fresh Berries

for the cupcakes:
1/2 cup vanilla soy (or greek or goat) yogurt
2/3 cup vanilla soy or almond milk
1/4 cup applesauce
3 tbsp. canola oil
3/4 cup granulated sugar
1 1/2 tsp. vanilla extract
1 1/4 cup all-purpose flour
2 tbsp. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

1. Preheat the oven to 350F. In a large bowl, whisk together yogurt, milk, applesauce, oil, sugar and vanilla. Sift in flour, cornstarch, baking powder, baking soda, and salt and mix well. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 22-24 minutes, rotating pan half way through bake time. Remove pan from the oven and cool completely.

For the topping:
1 cup icing sugar, sifted
1-3 tsp. vanilla soy or almond milk
1/2 cup seedless, smooth spreadable fruit or jam
1 cup fresh fruit/berries, washed and dried (chopped if necessary)

2. Mix icing sugar with milk in a small bowl with a whisk. Mixture should resemble a thin paste. Spread 2 teaspoons of jam onto each cupcake. Spoon a small amount of icing sugar drizzle over top of jam and arrange some fruit on top. Drizzle again with additional icing sugar mix if desired.

Makes approximately 12 cupcakes

Vegan Chocolate Ganache Cupcakes - Recipe

for the cupcakes:
1 cup soy/almond milk
1 tsp. apple cider vinegar
3/4 cup canola oil
1 tsp. vanilla extract
1/2 tsp almond/chocolate/ or vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

1. Preheat the oven to 350F. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil and vanilla extract (and other extract) to the soy milk mixture and beat till foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Add in two batches to wet ingredients and beat until no large lumps remain. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool completely on a wire rack.

for the ganache:
1/4 cup soy/almond milk
4 oz. semi-sweet chocolate, chopped
2 tbsp pure maple syrup

2. Bring the milk to a gentle boil in a small saucepan. Immediately remove from heat and add the chocolate and maple syrup. Use a rubber heatproof spatula to mix the chocolate until it is fully melted and smooth. Set aside at room temperature until ready to use. Turn cupcakes upside down and dip top side into ganache. You can re-dip after the ganache has set if you want a thicker topping. If you would like to add sprinkles, make sure to do so before the ganache has set, so they will stick.

Makes approximately 12 cupcakes

Gluten-Free Black and White Cupcakes - Recipe

for the cupcakes:
1 cup salted butter, softened
1 cup water
1/2 cup unsweetened cocoa powder
2 cups sugar
1 cup sour cream
1 tsp. GF pure vanilla extract
2 1/2 cups GF all-purpose flour (see bottom of the page for recipe)
2 tsp. xanthan gum
1 1/2 tsp. GF baking powder
1 1/2 tsp. GF baking soda
1/2 tsp. salt

1. Preheat the oven to 350F. Heat butter, water and cocoa over medium heat in a saucepan until the butter is melted. Put the sugar in a mixing bowl, all the butter mixture and beat at low speed for about 5 minuets, until the mixture is cool. Add the eggs, one at a time, mixing to incorporate after each addition. Add the sour cream and vanilla. Mix to incorporate, scraping down the sides of the bowl if needed. In a separate bowl, combine the flour, xanthan gum, baking powder, baking soda and salt and mix with a whisk to 'sift' the ingredients and break up any lumps. Add the dry ingredients to the wet ingredients in the large mixing bowl and beat for 10-15 seconds on medium speed to incorporate. Scrape down the sides of the bowl and beat for an additional 5-10 seconds at high speed until the batter is well mixed and smooth. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 10-12 minutes. Rotate the pan in the oven and bake for an additional 10-12 minutes. Remove pan from the oven and cool for 10 minutes. Remove cupcakes from the pan and cool completely on a wire rack.

for the frosting:
1 cup salted butter, softened
4 cups icing sugar
1/4 cup heavy cream
1 tsp. GF pure vanilla extract

2. Cream together all ingredients in a large bowl or electric stand mixer. Beat until light and fluffy. If the frosting is too thick, add additional cream, one teaspoon at a time, until desired consistency is reached. Frost each cupcake with a piping bag fitted with a large open star tip. Sprinkle the top of each cupcake with chocolate sprinkles or mini chocolate chips, if desired.

Makes approximately 24 cupcakes

Gourmet 24 Karat Cupcakes - Recipe

for the cupcakes:
1 cup all-purpose flour
1/8 tsp. nutmeg
1/8 tsp. ginger
3/4 tsp cinnamon
2 tsp. baking soda
1 cup sugar
2 eggs
1/4 cup melted butter
1/4 cup canned crushed pineapple, drained
1 cup carrots, peeled and diced or shredded

1. Preheat the oven to 325F. Sift the flour, nutmeg, ginger, cinnamon, and baking soda into a medium bowl. In an stand mixer or large bowl, beat the sugar, eggs and butter together until well blended. Add the pineapple and carrots, and mix well. Add the flour mixture to the egg mixture and beat on low speed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 8-10 minutes, rotate the pan and bake for an additional 8-10 minutes. Remove pan from the oven and allow cupcakes to cool completely.

for the frosting:
1 cup + 1 tbsp. cream cheese, room temperature
6 tbsp. unsalted butter, room temperature
4 cups icing sugar
2 1/4 tsp. vanilla extract

2. In a stand mixer or large bowl, beat the cream cheese and butter on medium speed until creamy. In a separate bowl, sift the icing sugar. Add the icing sugar to the butter mixture on low speed until it begins to incorporate. Add the vanilla extract, and beat at medium to high speed until fully incorporated. Frost each cupcake with a piping bag fitted with a large round tip, such as a wilton 1A. Sprinkle the top of each cupcake with edible gold glitter or sprinkles, if desired.

Makes approximately 12 cupcakes

Vegan Vanilla Cupcakes - Recipe

for the cupcakes:
1 cup soy/almond milk
1 tsp. apple cider vinegar
1 1/4 cups all-purpose flour
2 tbsp cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup non-hydrogenated margarine, room temperature
3/4 cup granulated sugar
2 tsp. vanilla extract
1/4 tsp almond extract, caramel extract or additional vanilla extract

1. Preheat the oven to 350F. Whisk the milk and vinegar in a measuring cup and set aside for a few minutes to curdle. Sift the flour, cornstarch, baking powder, baking soda and salt into a large bowl and mix. In a separate large bowl, cream the margarine and sugar with an electric mixer on medium speed for 2 minutes. Beat in the vanilla and other extract (if you're using one) then alternate between beating in milk mixture and flour mixture until all ingredients are incorporated. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and allow cupcakes to cool completely.

for the frosting:
1/2 cup non-hydrogenated shortening
1/2 cup non-hydrogenated margarine
3 1/2 cups icing sugar
1 1/2 tsp. vanilla extract
1/4 cup soy/almond milk

1. Beat the shortening and margarine together until well combined and fluffy. Add the sugar 1/2 cup at a time until all is incorporated. Add the vanilla and milk and beat for about 5-7 minutes until fluffy. This takes about 10 minutes total, and your arm will get tired; either try switching arms back and forth, or use a stand mixer if you have one. Frost each cupcake with a piping bag fitted with a large open star tip. Sprinkle with coloured sugars if desired.

Makes approximately 12 cupcakes

Gluten-Free Apple Spice Cupcakes - Recipe

for the cupcakes:
1 box gluten-free yellow cake mix
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2/3 cup water
1/2 cup butter, room temperature
2 tsp. gluten-free vanilla
3 eggs
1 cup apple, peeled and chopped

1. Preheat the oven to 350F. Place all ingredients, except for apple, in a large bowl or stand mixer and beat on low speed for 30 seconds. Continue to beat on medium speed for about 2 minutes. Gently fold in the apple until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool completely.

for the frosting:
1/2 cup unsalted butter, room temperature
6 oz. gluten free cream cheese, room temperature
3 1/2 tbsp. pure maple syrup
2 cups icing sugar

2. In a medium bowl, beat together butter, cream cheese, and maple syrup until smooth and creamy. Add icing sugar half a cup at a time and continue beating until all sugar is incorporated. Frost each cupcake with a piping bag fitted with a large open star tip, such as a Wilton 1M. Sprinkle chopped candied walnuts on top, if desired.

Makes approximately 18 cupcakes

Gourmet Dark Chocolate Cupcakes - Recipe

for the cupcakes:
1 cup cake flour
1/2 cup cocoa powder
1/2 tsp. baking soda
1/4 tsp. baking powder
1 ounce bittersweet chocolate, finely chopped
1/2 cup unsalted butter, room temperature
1 cup sugar
2 large eggs
2 tsp. vanilla extract
3/4 cup buttermilk

1. Preheat the oven to 350F. Sift the cake flour, cocoa powder, baking soda, and baking powder into a medium bowl. Mix in the bittersweet chocolate. In an electric mixer, or a large bowl, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time until well blended, and then beat in the vanilla extract. Add the buttermilk to the butter mixture on low speed and blend well. Then add the flour mixture and beat until smooth. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes, rotating half way through bake time. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool completely on a wire rack.

for the frosting:
1/2 cup unsalted butter, room temperature
1/2 cup vegetable shortening
1 3/4 cups icing sugar
1/4 cup cocoa powder
1/4 tsp. vanilla extract
additional dark chocolate shavings for garnish

2. In an electric mixer, or large bowl, beat the butter and vegetable shortening on medium speed until creamy. In a separate bowl, sift the icing sugar and cocoa powder together. Add the icing sugar and cocoa powder to the butter mixture on low speed until it begins to incorporate. Add the vanilla extract, and beat at medium to high speed until fully incorporated. Frost each cupcake with a piping bag fitted with a large open star tip. Sprinkle some additional dark chocolate shavings on each cupcake for garnish, if desired.

Makes approximately 12 cupcakes

Vegan Raspberry Tiramisu Cupcakes - Recipe

for the cupcakes:
1 1/2 cups gluten-free all purpose flour
1 cup sugar
1 tsp. baking soda
1/2 tsp salt
3/4 cup soy, almond or rice milk
1/2 cup canola oil
2 tsp. pure vanilla extract
2 tbsp. white or apple cider vinegar

1. Preheat the oven to 350F. Mix all ingredients in a large bowl and beat for 2 minutes with an electric mixer. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and allow cupcakes to cool completely.

for the espresso soak:
1/3 cup amaretto
1 tbsp. instant espresso powder

2. In a small bowl, whisk together amaretto and espresso powder until well combined and set aside.

for the raspberry sauce:
1 cup raspberries
1/2 agave or sugar
1 tsp. vanilla extract
1 tsp. lemon juice
1/8 tsp. cinnamon
pinch of salt

3. In small saucepan, cook raspberries and agave over medium heat until raspberries wilt down. Let simmer on low for 5 minutes until the mixture becomes a pourable consistency. Remove from heat and mix in vanilla, lemon juice, cinnamon, and salt. Taste and adjust sweetness by adding more agave if necessary. Let cool in refrigerator.


Using an apple corer or a cupcake corer, make a whole in the centre of each cupcake. In the hole, layer 1 tsp. espresso soak, 1 tbsp. or raspberry sauce and a sprinkling of mini dark chocolate chips until the hole is full and level to the top of the cupcake. 


for the frosting:
2 tbsp. instant espresso powder
2 tbsp. amaretto
2 tbsp. water
1 tsp. pure vanilla extract
1 cup vegetable shortening
3 cups powdered sugar


4. Combine espresso powder, amaretto, water, and vanilla in small bowl and mix or swirl bowl until espresso powder has dissolved (about 1 minute). Using a handheld or stand mixer, beat the shortening until smooth. With the mixer running on low, add powdered sugar and beat to incorporate. Add 1 tablespoon of espresso liquid at a time, as needed, until it reaches desired frosting consistency and tiramisu flavor. Beat on high for 2 more minutes until light and fluffy. Frost each cupcake with a beveled spatula or piping bag fitted with a large open star tip, such as a wilton tip 1M. Garnish each cupcake with a sprinkling of cocoa powder, a raspberry, a mint leaf and a chocolate curl, if desired. 


Makes approximately 12 cupcakes