Raspberry & Cottage Cheese Muffins - Recipe

2 1/3 cups all-purpose flour

3/4 cup confectioners/icing sugar

1 tbsp. baking powder

pinch of salt

2 lightly beaten eggs

4 tbsp. sunflower oil

1 1/4 cups low-fat milk

1/2 cup low-fat cottage cheese

2 cups fresh raspberries

Preheat the oven to 350F. In a medium bowl, mix the flour, sugar, baking powder, and salt with a spoon or whisk. In a large bowl beat the eggs, oil, milk and cottage cheese with an electric mixer on low-medium speed until smooth. Add the flour mixture to the cheese mixture and stir with a spoon or whisk until almost combined. Gently fold in the raspberries, be careful not to over mix. 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 the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes. 

Makes approximately 12 muffins

Chocolate Hazelnut & Orange Cupcakes - Recipe

For the cupcakes:
1/2 cup unsalted butter, softened
1/2 cup semi sweet chocolate chips
1/2 cup confectioners/icing sugar
4 eggs, separated into yolks only and whites only
2 tbsp. all-purpose flour
1/2 cup chopped, roasted hazelnuts
2 tbsp. finely grated orange zest

1. Preheat the oven to 325F. In a double boiler, melt the chocolate and butter. (You can also use a medium sized bowl over a pan of simmering water). Stir frequently until completely melted and well combined. In another medium bowl, beat the sugar and egg yolks with an electric mixer on medium speed until thick and creamy. Using a whisk, stir in the butter and chocolate mixture, flour, hazelnuts and orange zest (do not mix in the egg whites yet). In a small to medium bowl, beat the egg whites only with an electric mixer on medium speed until soft peaks form. Pour the beaten eggs whites into the chocolate mixture and fold in very gently with a large spoon or spatula. 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 the oven and cool for 5 minutes. Remove the cupcakes from the pan and cool on a wire rack for an additional 25 minutes.



For the frosting:
1/6 cup of butter, softened
1 tbsp. hazelnut liqueur (such as Frangelico)
1 1/2 cups confectioners/icing sugar
1-2 tbsp. whipping cream


2. Cream together the butter and hazelnut liqueur with an electric mixer until light and creamy. Beat in the confectioners sugar 1/2 cup at a time, alternating with whipping cream. Beat until well combined, light and fluffy. Frost each cupcake with a spatula or piping bag. Drizzle with chocolate and orange zest, if desired. 

Chocolate Hazelnut & Cranberry Cupcakes - Recipe

For the cupcakes:
1/2 cup unsalted butter, softened
1/2 cup semi sweet chocolate chips
1/2 cup confectioners/icing sugar
4 eggs, separated into yolks only and whites only
2 tbsp. all-purpose flour
1/2 cup chopped, roasted hazelnuts
3 tbsp. chopped dried cranberries
1. Preheat the oven to 325F. In a double boiler, melt the chocolate and butter. (You can also use a medium sized bowl over a pan of simmering water). Stir frequently until completely melted and well combined. In another medium bowl, beat the sugar and egg yolks with an electric mixer on medium speed until thick and creamy. Using a whisk, stir in the butter and chocolate mixture, flour, hazelnuts and cranberries (do not mix in the egg whites yet). In a small to medium bowl, beat the egg whites only with an electric mixer on medium speed until soft peaks form. Pour the beaten eggs whites into the chocolate mixture and fold in very gently with a large spoon or spatula. 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 the oven and cool for 5 minutes. Remove the cupcakes from the pan and cool on a wire rack for an additional 25 minutes.



For the frosting:
Nutella chocolate hazeulnut spread


2. Frost each cupcake with a dollop of Nutella. Top with a dried cranberry, if desired.


Makes approximately 12 cupcakes

Chocolate Hazelnut Cupcakes - Recipe

For the cupcakes:
1/2 cup unsalted butter, softened
1/2 cup semi sweet chocolate chips
1/2 cup confectioners/icing sugar
4 eggs, separated into yolks only and whites only
2 tbsp. all-purpose flour
1/2 cup chopped, roasted hazelnuts

1. Preheat the oven to 325F. In a double boiler, melt the chocolate and butter. (You can also use a medium sized bowl over a pan of simmering water). Stir frequently until completely melted and well combined. In another medium bowl, beat the sugar and egg yolks with an electric mixer on medium speed until thick and creamy. Using a whisk, stir in the butter and chocolate mixture, flour, and hazelnuts (do not mix in the egg whites yet). In a small to medium bowl, beat the egg whites only with an electric mixer on medium speed until soft peaks form. Pour the beaten eggs whites into the chocolate mixture and fold in very gently with a large spoon or spatula. 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 the oven and cool for 5 minutes. Remove the cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

For the frosting:
1/3 cup of butter
2 tbsp. hazelnut liqueur (such as Frangelico)
3 cups confectioners/icing sugar
2-3 tbsp. whipping cream

2. Cream the butter and liqueur with an electric mixer on medium speed until combined. Beat in the confectioners sugar 1 cup at a time, alternating with a tablespoon of whipping cream until all ingredients are incorporated and the icing is light and fluffy. Frost each cupcake with a spatula or piping bag. Drizzle with chocolate syrup and top with a Ferrero Rocher chocolate, if desired.

Makes approximately 12 cupcakes

Citrus Cream Carnation Cupcakes - Recipe

Hello my darlings! I missed you this past weekend...I have been baking up a storm, busy as bee, workin' hard for the money... but don't worry, I'll have plenty of pictures to show you and catch up this weekend...until then, enjoy some more yummy cupcakes!
Love and Sprinkles, xoxo


For the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
4 eggs
1 tsp. vanilla extract

1. Preheat the oven to 350F. Combine all cupcake ingredients in a large bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. 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 the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.


For the frosting:
1/2 cup cream cheese, softened
2 tsp. lemon zest/orange zest
3 tbsp. confectioners/icing sugar
3 doz. red, pink, or striped carnations


2. Combine cream cheese and citrus zest in a small bowl. Stir in icing sugar until well combined. Frost each cupcake with a knife or beveled spatula. Snip the heels off of each carnation and place the flower on top of each cupcake.


Makes approximately 18 cupcakes