Amaretto Wedding Cupcakes - Recipe

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 the 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 30 minutes.

For the frosting:
18 tbsp. Amaretto liqueur 1/2 cup confectioners/icing sugar
2 tbsp. lemon juice
90 candy-coated (Jordan) almonds

2. Sift the icing sugar into a medium bowl. Add the lemon juice gradually, while beating with an electric mixer, until frosting holds its shape. Drizzle a tablespoon of Amaretto over each cupcake before frosting. Frost each cupcake with a beveled spatula or knife. Top each cupcake with 5 Jordan almonds arranged like flower petals.

Makes approximately 18 cupcakes.

Wedding Cupcakes - Recipe

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 the 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 30 minutes.

For the frosting:
1/2 cup confectioners/icing sugar
2 tbsp. lemon juice
54 candy-coated (Jordan) almonds
18 frosted roses

2. Sift the icing sugar into a medium bowl. Add the lemon juice gradually, while beating with an electric mixer, until frosting holds its shape. Frost each cupcake with a beveled spatula or knife. Top each cupcake with 3 Jordan almonds. Spoon a very small dollop of frosting in the middle of the almonds to hold the roses. Place one frosted rose on top of each grouping of almonds.

Makes approximately 18 cupcakes.

>>Jordan almonds come in many colours, you can mix up a few colours on each cupcake, or give your centerpiece or presentation a unique look by grouping one colour on each, and ensuring everyone at the table has a different colour.

Dairy-free Blueberry & Pomegranate Muffins - Recipe

For the muffins:
1 cup fresh, or frozen (thawed) blueberries
1 1/2 cups unsweetened pomegranate applesauce
2 cups all-purpose flour
1/2 cup packed brown sugar
1 tbsp. baking powder
4 tbsp. vegetable oil
2 lightly beaten eggs

Preheat the oven to 350F. In a medium bowl, mix the flour, sugar, and baking powder. In a large bowl, beat the eggs and oil. Add the applesauce to the eggs and oil and mix well. Stir in the flour mixture until well combined. Gently fold in the blueberries 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 the oven and cool for 30 minutes. 

Makes approximately 12 muffins


>These muffins are very tasty and jam packed full of antioxidants, a great start to any day!<

Dairy-free Peach & Mango Muffins - Recipe

For the muffins:
1 cup mixed fruits
>such as peach, mango and strawberry; peach fruit salad<
1 1/2 cups unsweetened peach medley applesauce
2 cups all-purpose flour
1/2 cup packed brown sugar
1 tbsp. baking powder
4 tbsp. vegetable oil
2 lightly beaten eggs

Preheat the oven to 350F. In a small bowl, lightly crush the cup of mixed fruit with a fork. In a medium bowl, mix the flour, sugar, and baking powder. In a large bowl, beat the eggs and oil. Add the applesauce to the eggs and oil and mix well. Stir in the flour mixture until well combined. Gently fold in the crushed fruit 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 the oven and cool for 30 minutes. 

Makes approximately 12 muffins

Dairy-free Apple & Berry Muffins - Recipe

For the cupcakes:
1 cup mixed fresh berries
>such as blueberries, strawberries, cranberries, blackberries, raspberries<
1 1/2 cups unsweetened applesauce2 cups all-purpose flour
1/2 cup packed brown sugar
1 tbsp. baking powder
4 tbsp. vegetable oil
2 lightly beaten eggs

1. Preheat the oven to 350F. In a small bowl, lightly crush the cup of berries with a fork. In a medium bowl, mix the flour, sugar, and baking powder. In a large bowl, beat the eggs and oil. Add the applesauce to the eggs and oil and mix well. Stir in the flour mixture until well combined. Gently fold in the crushed berries until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Drop a dollop of your favorite jam on top of each muffin before baking Bake for 18-22 minutes. Remove from the oven and cool for 30 minutes. 

Makes approximately 12 muffins

Dairy-free Berry Cupcakes - Recipe

For the cupcakes:
2 1/2 cups mixed fresh berries
>such as blueberries, strawberries, cranberries, blackberries, raspberries<
2 cups all-purpose flour
1/2 cup packed brown sugar
1 tbsp. baking powder
4 tbsp. vegetable oil
2 lightly beaten eggs

1. Preheat the oven to 350F. In a food processor, puree 1 1/2 cups of the berries until smooth. In a small bowl, lightly crush the reserved cup of berries with a fork. In a medium bowl, mix the flour, sugar, and baking powder. In a large bowl, beat the eggs and oil. Add the pureed berries to the eggs and oil and mix well. Stir in the flour mixture until well combined. Gently fold in the crushed berries 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 the oven and cool for 30 minutes. Top with a tablespoon of mixed berry jam before serving.

Makes approximately 12 cupcakes

*Most grocery stores carry frozen packages of mixed fruits, try a field berry mix for a delicious blend of fruits. Just remember to defrost 2 1/2 cups before starting to make these cupcakes*

Weekend Update

Hello my darlings!
Short and sweet post this week.

Just wanted to let you know I'm going on a trip... a trip to a baking and cake decorating wonderland... I can't say too much more yet, but you will definitely want to stop by next weekend and see all the fab pics and great stuff I'm sure to bring back. I am so excited about this trip, I have been thinking about it for over a year... and this year the timing just worked out perfectly...so I'm off, won't tell you where or when just yet... but I'll leave you with this little hint...

On a side note, discovered a fab kitchen store recently. It's called Golda's Kitchen. Their retail store is located in Mississauga, Ontario... but, they'll ship all over the place. This store has all kinds of great kitchen tools, from mixing bowls, to spatulas, to serving ware and an amazing selection of baking products, like candy writer pens, shimmer dust, plunger cutters and coloured cake boxes. They also hold classes, teaching the Wilton method, PME professional courses, and one day courses just for fun! Love it, the staff was so cheery and helpful, the apple green walls, and the beautiful array of products all work together to make an exceptional shopping experience!!! Love it (again)! Stop by their website, or, if you're in the area, make the trip to the store, it's well worth it!
http://www.goldaskitchen.com/index.ihtml

Make sure you come by this week for some super delicious (and summer fresh) dairy-free muffins and cupcakes!

See you next weekend!

Love and sprinkles, xoxo