Cardamom & Coffee Cupcakes - Recipe

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

1. Preheat the oven to 350F. Combine all the cupcake ingredients in a medium bowl and beat with an electric mixer until smooth and pale, about 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 pan from the oven and cool for 30 minutes.

for the frosting:
2 cups confectioners/icing sugar sifted
1/2 cup unsalted butter, softened
1/4 cup sour cream
2 tbsp. instant coffee granules
1 tsp. hot coffee
1 tbsp. kahlua
36 cardamom pods (if desired)

2. Add coffee granules to hot coffee, and stir to dissolve. Stir in Kahlua; set aside to cool. Once coffee/kahlua mixture is cool: beat the icing sugar, butter, sour cream, coffee and kahlua mixture with an electric mixer until smooth. Frost each cupcake with a beveled spatula or piping bag. Top each cupcake with 2 cardamom pods, if desired for decoration. Alternatively, top each cupcake with a sprinkling of chocolate shavings or cookie crumbs. 

Cardamom & Orange Cupcakes - Recipe

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

1. Preheat the oven to 350F. Combine all the cupcake ingredients in a medium bowl and beat with an electric mixer until smooth and pale, about 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 pan from the oven and cool for 30 minutes.

for the frosting:
2 cups confectioners/icing sugar sifted
1/2 cup unsalted butter, softened
1/4 cup sour cream
1 1/2 tbsp. grated orange zest
1 tsp. orange extract
36 cardamom pods (if desired)

2. Beat the icing sugar, butter, sour cream, orange zest and orange extract with an electric mixer until smooth. Frost each cupcake with a beveled spatula or piping bag. Top each cupcake with 2 cardamom pods, if desired for decoration. Alternatively, top each cupcake with a sprinkling of orange zest.

Beet, Chocolate & Orange Muffins - Recipe

1 1/2 lb. fresh trimmed beets (about 2 large beets)
3 1/2 cups self-rising flour
2 tbsp. dutch process cocoa powder
1 cup confectioners/icing sugar
1 tsp. baking powder
2 eggs
1/2 cup vegetable oil
1 tsp. orange extract1 1/2 cups buttermilk

Steam the beats for 50 minutes, until tender. Drain and rinse under cold water. When cool enough to handle, gently peel away the skin with your fingertips. You may need to wear latex gloves to avoid staining your hands purple. Place the peeled beets in a food processor and blend until smooth. Set aside.

Preheat the oven to 350F. In a medium bowl, combine the flour, sugar and baking powder. In a large bowl, beat the eggs, oil, orange extract and buttermilk. Stir in the beets until well combined. Add the flour mixture, stirring until just 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 pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool for 25 minutes.

Makes approximately 12 muffins

Beet & Chocolate Muffins - Recipe

1 1/2 lb. fresh trimmed beets (about 2 large beets)
3 1/2 cups self-rising flour
2 tbsp. dutch process cocoa powder
1 cup confectioners/icing sugar
1 tsp. baking powder
2 eggs
1/2 cup vegetable oil
1 1/2 cups buttermilk

Steam the beats for 50 minutes, until tender. Drain and rinse under cold water. When cool enough to handle, gently peel away the skin with your fingertips. You may need to wear latex gloves to avoid staining your hands purple. Place the peeled beets in a food processor and blend until smooth. Set aside.

Preheat the oven to 350F. In a medium bowl, combine the flour, sugar and baking powder. In a large bowl, beat the eggs, oil and buttermilk. Stir in the beets until well combined. Add the flour mixture, stirring until just 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 pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool for 25 minutes.

Makes approximately 12 muffins