Honey & Lavender Cupcakes - Recipe

Just in time for Valentine's Day...a little honey for your Honey!

For the cupcakes:
1/4 cup unsalted butter, softened
*(substitute for Earth Balance vegan margarine for baking)
1/4 cup granulated sugar
3/4 cup liquid honey (if you can find lavender honey it will enhance the wonderful flavor in these cupcakes even more)
2 eggs
1/2 cup milk
*(substitute for Almond Breeze or Silk milk)
2 tsp. vanilla extract
1 heaping cup gluten free flour
pinch guar gum
1 tbsp. baking powder
1 tsp. salt

1. Preheat the oven to 350F. Beat the butter with an electric mixer on low-medium speed until whipped and fluffy looking. Add in sugar, vanilla extract and honey and beat until well combined. Gently beat in flour, guar gum, baking powder and salt  and milk on low speed until well combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from oven and cool for 30 minutes.

For the icing:
1 cup cream cheese, softened
*(Substitute for Tofutti plain tofu/soy cream cheese)
1 1/2 cups confectioners/icing sugar
1/3 cup honey
blue/green liquid food colour drops (if desired)
2 tbsp. dried lavender flowers
3-4 tbsp. slivered almonds (if desired)

2. Beat the cream cheese and confectioners' sugar in a medium bowl with an electric mixer on medium speed until light and creamy. Beat in the honey and a few drops of food colour (if desired). Gently fold in 1 tbsp. of dried lavender flowers. Frost each cupcake using a beveled spatula or knife. Sprinkle each cupcake with the remaining lavender flowers (and slivered almonds, if desired).

Makes approximately 12 cupcakes

Flour-less Chocolate & Strawberry Cupcakes - Recipe

For the cupcakes:
1 1/2 cups bitter or semi sweet chocolate chips
1 cup unsalted butter
4 eggs
4 egg yolks (you can get just yolks in a little milk like carton in the egg and dairy section at the grocery store)
1/2 cup confectioners/icing sugar
2 tbsp. cocoa powder
2 tbsp. ground almonds
1 tsp. vanilla extract
1/2 cup finely chopped fresh strawberries

1. Preheat the oven to 375F. Put the chocolate chips and butter in a double boiler, or a medium bowl over a pan of simmering water, and stir frequently until completely melted and well combined. Set aside to cool. In a large bowl, beat the eggs and sugar with an electric mixer on medium speed until pale and thick. Gently fold in the melted chocolate as well as the cocoa powder, almonds and vanilla until well combined and batter is one even colour. Gently fold in chopped strawberries 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 from oven and cool for 30 minutes.

For the icing:
2 tbsp. cocoa powder
4 tbsp. confectioners/icing sugar
1 1/2 cups heavy cream or whipping cream
1 tsp. strawberry extract
12  strawberries (if desired)

2. Sift the cocoa and icing sugar together into a medium bowl. Add the cream, and strawberry extract (you can find strawberry extract in a tiny little bottle at most Bulk Barn stores by Lorann oils). Beat on low-medium speed with an electric mixer until soft, the cream should hold its shape (similar to whipped cream or mousse). Spoon icing over each cupcake, top with a sliced strawberry if desired for garnish. 

Makes approximately 12 cupcakes

Flour-less Chocolate Mint Cupcakes - Recipe

For the cupcakes:
1 1/2 cups bitter or semi sweet chocolate chips
1 cup unsalted butter
4 eggs
4 egg yolks (you can get just yolks in a little milk like carton in the egg and dairy section at the grocery store)
1/2 cup confectioners/icing sugar
2 tbsp. cocoa powder
2 tbsp. ground almonds
1 tsp. vanilla extract
chocolate peppermint candies (if desired)
1. Preheat the oven to 375F. Put the chocolate chips and butter in a double boiler, or a medium bowl over a pan of simmering water, and stir frequently until completely melted and well combined. Set aside to cool. In a large bowl, beat the eggs and sugar with an electric mixer on medium speed until pale and thick. Gently fold in the melted chocolate as well as the cocoa powder, almonds and vanilla until well combined and batter is one even colour. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. For an extra treat, push your favorite chocolate mint candy (such as an After Eight) into the center of each cupcake before baking. Bake for 18-22 minutes. Remove from oven and cool for 30 minutes.

For the icing:
2 tbsp. cocoa powder
4 tbsp. confectioners/icing sugar
1 1/2 cups heavy cream or whipping cream
1 tsp. mint extract
12 mint leaves (if desired)
2. Sift the cocoa and icing sugar together into a medium bowl. Add the cream, and mint extract. Beat on low-medium speed with an electric mixer until soft, the cream should hold its shape (similar to whipped cream or mousse). Spoon icing over each cupcake, top with a mint leaf if desired for garnish. 

Makes approximately 12 cupcakes

Flour-less Chocolate Cupcakes - Recipe

For the cupcakes:
1 1/2 cups bitter or semi sweet chocolate chips
1 cup unsalted butter
4 eggs
4 egg yolks (you can get just yolks in a little milk like carton in the egg and dairy section at the grocery store)
1/2 cup confectioners/icing sugar
2 tbsp. cocoa powder
2 tbsp. ground almonds
1 tsp. vanilla extract

1. Preheat the oven to 375F. Put the chocolate chips and butter in a double boiler, or a medium bowl over a pan of simmering water, and stir frequently until completely melted and well combined. Set aside to cool. In a large bowl, beat the eggs and sugar with an electric mixer on medium speed until pale and thick. Gently fold in the melted chocolate as well as the cocoa powder, almonds and vanilla until well combined and batter is one even colour. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from oven and cool for 30 minutes.

For the icing:
2 tbsp. cocoa powder
4 tbsp. confectioners/icing sugar
1 1/2 cups heavy cream or whipping cream
1 tsp. vanilla extract
1/2 tsp orange extract

2. Sift the cocoa and icing sugar together into a medium bowl. Add the cream, vanilla and orange extract. Beat on low-medium speed with an electric mixer until soft, the cream should hold its shape (similar to whipped cream or mousse). Spoon icing over each cupcake.

Makes approximately 12 cupcakes

Mini Pistachio Bundt Cakes - Recipe

For the cupcakes:
1/2 cup margarine, softened
*(substitute for Earth Balance vegan margarine for baking)
1 cup icing/confectioners sugar
2 lightly beaten eggs
1 tsp. vanilla extract
2 cups all-purpose flour
1 tbsp. baking powder
3/4 cup fat-free milk
*(substitute for almond or soy milk)
3 tbsp. chopped pistachio nuts

1. Preheat the oven to 350F. Grease 6 wells of a mini bundt pan, or line 6 wells of a muffin tin with baking cups. In a large bowl, beat the margarine and sugar with an electric mixer on medium speed until thick and pale. Slowly add the eggs and vanilla, beating well. Mix the flour and baking powder in a medium bowl. Add 1/3 of the flour mixture at a time and alternate with adding 1/4 cup of milk at each interval. Fold in the chopped pistachio nuts with a large spoon or spatula until evenly dispersed. Spoon batter into each well until about 3/4 full. Bake for 35 minutes. Remove pans from the oven and cool for 10 minutes. After 10 minutes, remove the bundts from the pan to cool on a wire rack (it is imperative to remove the bundts from the pan after only 10 minutes, otherwise they will stick to the inside of the pan rather than sliding out in one piece). Dust with confectioners/icing sugar before serving.

Makes approximately 6 mini bundts or 6 cupcakes

Peanut Butter & Jam Cupcakes -No Bake Recipe

For the cupcakes:
2 1/2 cups milk chocolate
2 tbsp. unsalted butter
2 tbsp. heavy cream
1 cup smooth peanut butter
6 tbsp. strawberry jam

1. Place the chocolate, butter, and cream in a double boiler or in a medium bowl over a pan of simmering water, and stir until smooth. Remove from the heat and set aside. With damp hands, shape the peanut butter  into 6 small flat circles (a little less than 3 tablespoons each). Push the peanut butter into the bottom of 6 wells of a muffin tin lined with baking cups. Pour the melted chocolate over the peanut butter, and refrigerate for at least 2 hours. Top with 1 tablespoon of strawberry jam before serving.

Makes approximately 6 cupcakes

*Feel like having a delicious twist on an old classic sandwich? Why not try PB&J from the Cupcake Classics line. A peanut butter cupcake topped with peanut butter icing and a dollop of strawberry jam. Order a dozen today for only $18!*

Play with Piaget

So last week I talked about some very common food intolerances that affect the health and wellness of one's body. Today, I'm going to talk about some foods that affect your brain...or more specifically children's brains. (I feel like I'm some zombie in an old horror movie saying BRAAAIIINNNS so much)!

For those of you who don't know, Piaget was a developmental psychologist who studied the cognitive development of children, which is why I have titled today's topic in his name-sake (although I'm not actually going to talk about his theories or his specific research). 

But first, a little insight on me, and why I'm talking about -YET ANOTHER- health issue on a caking blog. As much as I am a baker and have studied cake decoration I have a whole other side to my life. I have a psychology degree with a specialization in educational psychology. I have also worked in a learning center for about 4 years. What does this mean? I have spent lots of time learning about and working with children with learning disabilities and difficulties. Ok, enough about me, back to the reason for today's post. 

What is Autism?

Autism Spectrum Disorder (ASD) is a complex neurobiological condition that can affect the normal function of the gastrointestinal, immune, hepatic, endocrine and nervous systems. It impacts normal brain development leaving most individuals with communication problems, difficulty with typical social interactions and a tendency to repeat specific patterns of behaviour. There is also a markedly restricted repertoire of activity and interests. Individuals on the autism spectrum tend to have varying degrees and combinations of symptoms and therefore treatment needs to be specific to the individual.

How can the symptoms of autism be managed?                A gluten-free/casein-free diet is also known as the GFCF diet. It is one of several alternative treatments for children with autism. When following this strict elimination diet, all foods containing gluten and casein are removed from the child's daily food intake. Some parents of children with autism believe their children are allergic or sensitive to the components found in these foods. Some seek allergy testing for confirmation. Yet even when no allergy is confirmed, many parents of autistic children still choose to offer the GFCF diet. Among the benefits they report are changes in speech and behavior.

How does the GFCF diet work?

The gluten-free/casein-free diet is based on the theory that children with autism may have an allergy or high sensitivity to certain foods. In particular, the theory targets foods that contain gluten and casein. Children with autism, according to the theory, process peptides and proteins in foods containing gluten and casein differently than other people do. Hypothetically, this difference in processing may exacerbate autistic symptoms. Some believe that the brain treats these proteins like false opiate-type chemicals. The reaction to these chemicals, they say, leads a child to act in a certain way.

Based on this theory, diets free of gluten and casein are given to children with autism. The intent is to reduce symptoms and improve social and cognitive behaviors and speech. 

I know that eliminating both gluten and casein from anyone's diet can seem a daunting task...but don't the benefits seem worth it for children with ASD?! So, for the amazing families out there who are living with autism, I applaud you...you DEFINITELY deserve a piece of cake! You don't have to deprive yourself or your child of the simple smile brought with a cupcake, or the joy of a birthday cake ever again, (as they say) I've got your back! 

On another note...as I've been baking, and adding new flavors to the menu all the time, many people have been asking me "Why don't you make red velvet cake?" and so begins my second rant on how cake ingredients can affect cognitive development (WHO KNEW, RIGHT?!).

Red 40 Dye and Hyperactivity

Red 40 dye is an ingredient that is used to add artificial color to foods, beverages, and some cold medications. While red 40 dye is approved by the FDA, many parents of children with ADHD have had to limit or remove the dye from their children's diets due to its effects on behavior. Red 40 dye has been linked to ADHD and has been shown to be a trigger for hyperactive behavior in children who consume it regularly, and exacerbate the negative traits that are associated with ADHD. Common symptoms that children who are sensitive to red 40 dye experience include severe temper tantrums, fidgeting, aggression, inability to focus, and nervousness. The dye has also been linked to physical symptoms such as stomachaches and headaches. Parents of ADHD children who are becoming increasingly hyperactive after ingesting red 40 dye may see a significant improvement in behavior after the dye is removed from their diet.

For those who don't bake, or weren't sure; red velvet cake is chocolate cake that has been dyed red. As we all know, chocolate cake is naturally dark, so as you might have figured, it takes A TON of red dye to change the cake batter from its natural brown to a bright red colour.  So, to finally answer the question "Why don't I make red velvet cake?"... it's a personal choice. I just don't see the benefits of adding something that has such negative effects on children's behavior, that does nothing for the flavor of the cake, it just makes it "pretty". Well, I'm sorry. For those who love red velvet, you'll just have to settle on brown velvet (haha) from me. Why not try my triple chocolate cake instead? No, it doesn't look like a Canadian flag when you bite into it...but you might just make a new favorite...and save your kids from having a hyperactive fit!  

Alright, jumping off my soap box now! Just remember, eating healthy and doing something good for your body doesn't have to be bland or boring, it's my goal to make it fun and delicious! 

Until next time,

Happy baking, caking and tasting!

Love and sprinkles xoxo


>>Do you have a child with ASD or ADHD? Have you made changes to their diet to lessen their symptoms? Tell me about your successes and failures in the comments section.<<