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