Classic Chocolate Buttercream Cupcakes - Recipe

for the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
1 1/2 cups self-rising flour
1 tsp. baking powder
4 tbsp. cocoa powder
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 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 pans from the oven and cool for 1 hour.

for the frosting:
1 1/2 cups semi-sweet chocolate, chopped
2 tbsp. heavy cream
1/2 unsalted butter, softened
1 1/2 cups confectioners/icing sugar, sifted

2. Put the chocolate, cream and butter in a pan over low heat. Stir gently until well combined. Remove from the heat and stir in the icing sugar until the mixture is smooth. Frost cupcakes. Top with a dusting of cocoa powder or a sprinkling of chocolate shavings, if desired for garnish.

Makes approximately 18 cupcakes

Maple Pecan Muffins - Recipe

1 cup mixed-grain cereal (like baby cereal)
2 cups boiling water
1 1/2 cups all-purpose flour
1 tbsp. baking powder
4 tbsp. Fifty-50 low sugar maple syrup
pinch of salt
1 egg, lightly beaten
1/3 cup safflower oil
1/2 cup pecans, chopped

In a medium bowl, mix the cereal and water. Set aside for 20 minutes for the grains to swell. Preheat the oven to 400F. In a medium bowl, sift the flour and baking powder. In a large bowl, beat the maple syrup, salt, egg and oil with an electric mixer. Slowly add the flour and the cereal to the syrup mixture, add in the pecans  and mix well. 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 muffins from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 muffins

Sugar-Free Grain & Prune Muffins - Recipe

1 cup mixed-grain cereal (like baby cereal)
2 cups boiling water
1 1/2 cups all-purpose flour
1 tbsp. baking powder
4 tbsp. honey
pinch of salt
1 egg, lightly beaten
1/3 cup safflower oil
4 tbsp. dried prunes, chopped
In a medium bowl, mix the cereal and water. Set aside for 20 minutes for the grains to swell. Preheat the oven to 400F. In a medium bowl, sift the flour and baking powder. In a large bowl, beat the honey, salt, egg and oil with an electric mixer. Slowly add the flour and the cereal to the honey mixture, add in the chopped prunes and mix well. 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 muffins from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 muffins

Sugar-Free Grain Muffins - Recipe

1 cup mixed-grain cereal (like baby cereal)
2 cups boiling water
1 1/2 cups all-purpose flour
1 tbsp. baking powder
4 tbsp. honey
pinch of salt
1 egg, lightly beaten
1/3 cup safflower oil

In a medium bowl, mix the cereal and water. Set aside for 20 minutes for the grains to swell. Preheat the oven to 400F. In a medium bowl, sift the flour and baking powder. In a large bowl, beat the honey, salt, egg and oil with an electric mixer. Slowly add the flour and the cereal to the honey mixture and mix well. 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 muffins from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 muffins

Cilantro Pesto Cupfakes - Recipe

for the cupfakes:
3/4 cup yellow cornmeal
1 cup all-purpose flour
2 tsp. baking powder
3 tbsp. sugar
pinch of salt
2 eggs
1 cup whole/homo milk
4 tbsp. unsalted butter, melted

1. Preheat the oven to 350F. In a medium bowl, stir the dry ingredients. Beat the eggs, milk and butter in a large bowl with an electric mixer until combined. Add the flour mixture to the egg mixture and stir until just combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. *(Green baking cups look great on these cupfakes.)* Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupfakes from the pan and cool on a wire rack for an additional 25 minutes.

for the frosting:
1/2 cup basil pesto
1 1/2 cups cream cheese, softened
3 tbsp. fresh cilantro, finely chopped
pine nuts and/or small chunks of cooked chicken


2. Beat the pesto, cilantro and cream cheese with an electric mixer until smooth and creamy. Frost each cupcake and top with a small chicken chunk and/or a sprinkling of pine nuts, if desired for garnish.

Makes approximately 12 cupfakes

Chili Pesto Cupfakes - Recipe

for the cupfakes:
3/4 cup yellow cornmeal
1 cup all-purpose flour
2 tsp. baking powder
3 tbsp. sugar
pinch of salt
2 eggs
1 cup whole/homo milk
4 tbsp. unsalted butter, melted
1 tsp. chili flakes

1. Preheat the oven to 350F. In a medium bowl, stir the dry ingredients. Beat the eggs, milk and butter in a large bowl with an electric mixer until combined. Add the flour mixture to the egg mixture and stir until just combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. *(Red baking cups look great on these cupfakes.)* Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupfakes from the pan and cool on a wire rack for an additional 25 minutes.

for the frosting:
1/2 cup pesto rosso
1 1/2 cups cream cheese, softened
12 cherry/plum tomatoes

2. Beat the pesto and cream cheese with an electric mixer until smooth and creamy. Frost each cupcake and top with a tomato.

Makes approximately 12 cupfakes