Almond Cupcakes - Recipe

for the cupcakes:
1 box gluten free white cake mix
1 cup ground almonds (almond flour)
1 cup icing sugar
pinch of salt
1 cup sour cream (standard or dairy free alternatives)
1 cup vanilla flavored almond milk
3 eggs
2 tsp. vanilla extract
1 tsp. almond extract

1. Preheat the oven to 350F. Using a hand or stand mixer, place all wet ingredient in a large bowl and mix on low speed for 15 seconds. Add all dry ingredients and beat on medium speed for 1-2 minutes, or until well blended. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes, rotating half way through bake time. Remove pans from the oven and cool completely.

for the frosting:
1 box Wilton whipped icing mix

2. Following directions on the box, add ice cold water to powder and beat using a hand or stand mixer. Frost each cupcake with a beveled spatula or piping bag fitted with a large open star tip (such as the wilton 1M). Finish each cupcake with a whole almond, or almond slices.
Baking these cupcakes in gold foil liners and sprinkling the top with gold sprinkles adds some glitz!

Makes approximately 24 cupcakes

Fennel & Almond Cupcakes - Recipe

for the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
4 eggs
1 tsp. finely crushed fennel seeds
4 tbsp. blanched almonds, chopped
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 5 minutes. Remove muffins from the pan and cool on a wire rack for 25 minutes.

for the frosting:
1 cup cream cheese, softened
1 1/2 cups icing sugar, sifted
1 tbsp. licorice-flavored liqueur
1 tsp. vanilla extract
additional slivered almonds, if desired
2. Combine the cream cheese and icing sugar in a medium bowl and beat with an electric mixer until soft and creamy. Add the liqueur and vanilla, stir well. Frost each cupcake with a beveled spatula or knife. Sprinkle or arrange some slivered almonds on top of each cupcake.

Makes approximately 18 cupcakes

Wild Rice Peach & Raspberry Muffins - Recipe

1/3 cup wild rice, soaked in cold water for about 2 hours
2 eggs
1 1/4 cups milk
1/2 cup unsalted butter, melted
1 1/2 cups all-purpose flour
1/2 cup wheat bran
1/3 cup packed brown sugar
1/2 tsp. all-spice
1 tbsp. baking powder
3 tbsp. raspberries, gently mashed
3 tbsp. chopped almonds
4 tbsp. chopped dried peaches

Drain the wild rice. Place rice in a medium saucepan, cover with 2 cups cold water and bring to a boil. Simmer for 50 minutes, until the rice is tender. Drain the rice and rinse it under cold water. Set aside to cool. Preheat the oven to 375F. In a medium bowl, beat the rice, eggs, milk and butter with an electric mixer until combined. In a large bowl, combine the flour, bran, sugar, baking powder and all spice. Add the cooled rice mixture and stir until just combined. Fold in the raspberries, peaches and almonds 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 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

Cherry & Almond Cupcakes - Recipe

for the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
4 eggs
1 tsp. almond extract
3 tbsp. candied cherries, chopped
3 tbsp blanched almonds, chopped

1. Preheat the oven to 350F. Combine all 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:
1/2 cup unsalted butter, softened
2 cups icing sugar, sifted
1 tsp. vanilla extract
additional candied cherries, if desired


2. Beat the butter and icing sugar in a medium bowl until soft and creamy. Add the vanilla extract and beat again. Frost each cupcake with a beveled spatula, knife, or piping bag. Top with a candied cherry, if desired for garnish. 


Makes approximately 18 cupcakes

Chocolate, Cherry & Almond Cupcakes - Recipe

For the cupcakes:
1 1/2 cups self-rising flour
4 tbsp. cocoa powder
1 tsp. baking powder
1 cup confectioners/icing sugar
1 cup unsalted butter, softened
4 eggs
1/2 cup maraschino cherries, chopped
2 tsp. almond extract

1. Preheat the oven to 325F. In a medium bowl, sift together the flour, cocoa and baking powder. Set aside. Cream the sugar and butter in a large bowl until smooth. Add the eggs one at a time, beating well with each addition. Add the flour mixture and the chopped cherries, stir 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 pans from the oven and cool for 5 minutes. Pour or brush a little of the almond extract on top of each cupcake and continue to cool on a wire rack.

For the topping:
3/4 cup heavy cream
3 tbsp. confectioners/icing sugar, sifted
12 maraschino cherries, whole
3 tbsp. slivered almonds
2. White the cream and confectioners sugar together until slightly stiff. Garnish the cupcakes with a dollop of cream. Place and cherry in the center of each cupcake and sprinkle some chocolate around the cherry. Sprinkle each cupcake with some slivered almonds around the cherry. 

Makes approximately 18 cupcakes

Soy Milk & Cranberry Muffins - Recipe

1 1/4 cups whole wheat flour
1 tbsp. baking powder
1 cup dried cranberries
1 tsp fresh rosemary, chopped
1/2 cup blanched almonds, chopped
1/2 cup pecans, chopped
1 tsp. orange extract
1/2 cup olive oil
1/2 cup soy milk
1/2 cup honey

Preheat the oven to 400F. In a medium bowl, mix the flour, baking powder, cranberries, rosemary, almonds and pecans. In a large bowl, beat the orange extract, oil, soy milk and honey until combined. Slowly fold the dry ingredients into the soy mixture 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 on a wire rack for an additional 25 minutes.

Makes approximately 12 muffins

Soy Milk & Blueberry Muffins - Recipe

1 1/4 cups whole wheat flour
1 tbsp. baking powder
1 cup dried blueberries
1 tsp fresh rosemary, chopped
1/2 cup blanched almonds, chopped
1/2 cup pecans, chopped
1 tsp. lemon extract
1/2 cup olive oil
1/2 cup soy milk
1/2 cup honey

Preheat the oven to 400F. In a medium bowl, mix the flour, baking powder, blueberries, rosemary, almonds and pecans. In a large bowl, beat the lemon extract, oil, soy milk and honey until combined. Slowly fold the dry ingredients into the soy mixture 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 on a wire rack for an additional 25 minutes.

Makes approximately 12 muffins

Strawberry & Walnut Friands - Recipe

1 3/4 cups unsalted butter, softened
1 cup ground almonds
6 egg whites
2/3 cup all-purpose flour
3/4 cup fresh strawberries, chopped1/4 cup walnuts, chopped
1/2 cup confectioners/icing sugar

Preheat the oven to 350F. Grease 12 wells of 1 or 2 friand pans with butter or shortening. Mix all of the ingredients in a large bowl. Pour the batter into the pans. Bake for 25 minutes, until golden and firm. Remove pans from the oven and cool for 5 minutes. Turn the friands out of the pan onto a wire rack and cool for an additional 45-55 minutes. Serve dusted with icing sugar, fruits, whipped cream, or ice cream.

Makes approximately 12 Friands

Pecan & Chocolate Chip Friands - Recipe

1 3/4 cups unsalted butter, softened
1 cup ground almonds
6 egg whites
2/3 cup all-purpose flour
1/4 cup chocolate chips
1/4 cup pecans, chopped1/2 cup confectioners/icing sugar

Preheat the oven to 350F. Grease 12 wells of 1 or 2 friand pans with butter or shortening. Mix all of the ingredients in a large bowl. Pour the batter into the pans. Bake for 25 minutes, until golden and firm. Remove pans from the oven and cool for 5 minutes. Turn the friands out of the pan onto a wire rack and cool for an additional 45-55 minutes. Serve dusted with icing sugar, fruits, whipped cream, or ice cream.

Makes approximately 12 Friands



*These delicious treats are reminiscent of one of my favorite cookies. Chesapeake cookies are like chocolate chip cookies, except they have pecans in them. Sounds simple, but the combination of chocolate chips (or chunks) and chopped pecans is just sensational!*

Almond & Raspberry Friands - Recipe

1 3/4 cups unsalted butter, softened
1 cup ground almonds
6 egg whites
2/3 cup all-purpose flour
1/2 cup fresh raspberries
1/2 cup confectioners/icing sugar

Preheat the oven to 350F. Grease 12 wells of 1 or 2 friand pans with butter or shortening. Mix all of the ingredients in a large bowl, reserving half of the raspberries, until just combined. Pour the batter into the pans and scatter the remaining raspberries on top. Bake for 25 minutes, until golden and firm. Remove pans from the oven and cool for 5 minutes. Turn the friands out of the pan onto a wire rack and cool for an additional 45-55 minutes. Serve dusted with icing sugar, fruits, whipped cream, or ice cream.

Makes approximately 12 Friands

*These treats naturally contain a small amount of flour. Try substituting for the flour mix at the bottom of the page to make gluten-free friands.*

Grapefruit & Orange Syrup Cupcakes - Recipe

for the cupcakes:
2 medium, seedless, sweet oranges - peeled and roughly chopped (save the rind for later)
1/2 cup unsalted butter
1 cup confectioners/icing sugar
2 eggs
1/2 cup semolina
1/2 cup almond meal
1/2 cup self-rising flour
2 tbsp. grapefruit juice (save the zest for later)

1. Preheat the oven to 325F. In a saucepan, cover the oranges with water. Simmer until tender, about 15 minutes. Remove from heat, and set aside to cool. Drain the oranges and puree in a food processor with the grapefruit juice. In a bowl, beat the butter and sugar with an electric mixer until light. Slowly beat in the eggs. Stir in the rest of the ingredients, along with the orange/lemon puree, until well combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 35 minutes. Remove pan from the oven and cool for 30 minutes.

for the syrup:
1 peeled orange rind (from the orange used in the cupcake recipe)
1/2 cup confectioners/icing sugar
1 cup water
grapefruit zest (about 1/2 medium grapefruit's worth)

2. Thinly slice the orange rind, removing the pith. Cut the orange rind into thin strips. In a pan, bring the sugar and water to a simmer, stirring to dissolve the sugar. Add the orange strips and grapefruit zest and boil uncovered for about 5 minutes (or until tender). Spoon the syrup onto each cupcake, allow to soak through.

Makes approximately 12 cupcakes

Blood Orange Syrup Cupcakes - Recipe

for the cupcakes:
2 medium blood oranges - peeled and roughly chopped (save the rind for later)
1/2 cup unsalted butter
1 cup confectioners/icing sugar
2 eggs
1/2 cup semolina
1/2 cup almond meal
1/2 cup self-rising flour

1. Preheat the oven to 325F. In a saucepan, cover the oranges with water. Simmer until tender, about 15 minutes. Remove from heat, and set aside to cool. Drain the oranges and puree in a food processor. In a bowl, beat the butter and sugar with an electric mixer until light. Slowly beat in the eggs. Stir in the rest of the ingredients, along with the orange puree, until well combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 35 minutes. Remove pan from the oven and cool for 30 minutes.

for the syrup:
1 peeled orange rind (from the orange used in the cupcake recipe)
1/2 cup confectioners/icing sugar
1 cup water

2. Thinly slice the orange rind, removing the pith. Cut the orange rind into thin strips. In a pan, bring the sugar and water to a simmer, stirring to dissolve the sugar. Add the orange strips and boil uncovered for about 5 minutes (or until tender). Spoon the syrup onto each cupcake, allow to soak through.

Makes approximately 12 cupcakes

Orange & Lemon Syrup Cupcakes - Recipe

for the cupcakes:
2 medium, seedless, sweet oranges - peeled and roughly chopped (save the rind for later)
1/2 cup unsalted butter
1 cup confectioners/icing sugar
2 eggs
1/2 cup semolina
1/2 cup almond meal
1/2 cup self-rising flour
2 tbsp. lemon juice (save the zest for later)

1. Preheat the oven to 325F. In a saucepan, cover the oranges with water. Simmer until tender, about 15 minutes. Remove from heat, and set aside to cool. Drain the oranges and puree in a food processor with the lemon juice. In a bowl, beat the butter and sugar with an electric mixer until light. Slowly beat in the eggs. Stir in the rest of the ingredients, along with the orange/lemon puree, until well combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 35 minutes. Remove pan from the oven and cool for 30 minutes.

for the syrup:
1 peeled orange rind (from the orange used in the cupcake recipe)
1/2 cup confectioners/icing sugar
1 cup water
lemon zest (about 1 medium lemon's worth)

2. Thinly slice the orange rind, removing the pith. Cut the orange rind into thin strips. In a pan, bring the sugar and water to a simmer, stirring to dissolve the sugar. Add the orange strips and lemon zest and boil uncovered for about 5 minutes (or until tender). Spoon the syrup onto each cupcake, allow to soak through.

Makes approximately 12 cupcakes

Spanish Orange Syrup Cupcakes - Recipe

for the cupcakes:
2 medium, seedless, sweet oranges - peeled and roughly chopped (save the rind for later)
1/2 cup unsalted butter
1 cup confectioners/icing sugar
2 eggs
1/2 cup semolina
1/2 cup almond meal
1/2 cup self-rising flour

1. Preheat the oven to 325F. In a saucepan, cover the oranges with water. Simmer until tender, about 15 minutes. Remove from heat, and set aside to cool. Drain the oranges and puree in a food processor. In a bowl, beat the butter and sugar with an electric mixer until light. Slowly beat in the eggs. Stir in the rest of the ingredients, along with the orange puree, until well combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 35 minutes. Remove pan from the oven and cool for 30 minutes.

for the syrup:
1 peeled orange rind (from the orange used in the cupcake recipe)
1/2 cup confectioners/icing sugar
1 cup water

2. Thinly slice the orange rind, removing the pith. Cut the orange rind into thin strips. In a pan, bring the sugar and water to a simmer, stirring to dissolve the sugar. Add the orange strips and boil uncovered for about 5 minutes (or until tender). Spoon the syrup onto each cupcake, allow to soak through.

Makes approximately 12 cupcakes

Blueberry & Coffee Muffins - Recipe

2 tbsp. boiling water
2 tbsp. instant coffee granules
1 tbsp. milk
1/2 cup unsalted butter, melted
3 tbsp. almonds, chopped
3 1/2 cups self-rising flour
1 1/3 cups confectioners/icing sugar
1 tsp. baking soda
2 eggs, lightly beaten
1 1/2 cups buttermilk
1 cup fresh blueberries

Preheat the oven to 400F. In a cup or small bowl, pour 2 tbsp of boiling water over the instant coffee. Stir in the milk (not the buttermilk) , and set aside to cool. In a medium bowl, mix the almonds, flour, sugar,, and baking soda with a spoon or whisk. In a large bowl, beat the eggs and buttermilk with an electric mixer until well combined (about 2-3 minutes). Stir in the cooled coffee. Add the flour mixture into the buttermilk mixture stirring with a spoon or whisk until nearly combined. Gently fold in the blueberries with a large spoon or spatula 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 pan from the oven. Cool muffins for 10 minutes, then remove from the pan. *These muffins are best served warm.*

Makes approximately 12 muffins

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.

White Chocolate & Almond Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tsp. vanilla extract
1/4 cup white chocolate chips
1/4 cup chopped, blanched almonds

1. Preheat the oven to 350F. Combine all the cupcake ingredients (except for the chocolate chips and almonds) in a large bowl, and beat with an electric mixer on medium speed for 2 minutes. Stir in the chocolate chips and almonds with a 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 cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

For the frosting:
1 cup white chocolate chips
5 tbsp. milk
1 1/2 cups confectioners sugar, sifted
3 tbsp. chopped, toasted, almonds

2. Melt the chocolate and milk in a double boiler, stirring frequently. Remove from the heat and beat in the confectioners sugar until smooth. Frost each cupcake and sprinkle with the chopped nuts.

Makes approximately 18 cupcakes

Cherry Florentine Cupcakes - Recipe

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

1. Preheat the oven to 350F. Combine all the cupcake ingredients (except for the chopped cherries) in a large bowl and beat with an electric mixer for 2-3 minutes on low to medium speed. Stir in the cherries with a large spoon or spatula 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 pan from the oven and cool for 5 minutes. (Leave the oven on for step 2). Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

For the cookie topping:
1 1/4 cups ready made frosting (chocolate or vanilla)
3 tbsp. slivered almonds
3 tbsp. corn flakes
1/2 cup roughly chopped candied cherries
3 tbsp. golden raisins
5 tbsp. condensed milk
2 oz. semi sweet chocolate, melted
2 oz. white chocolate, melted

2. Combine all ingredients (except for frosting and chocolates) in a small bowl and mix until well combined. Spoon small teaspoons of the mixture onto silicone-lined cookie sheets. Bake for 5 minutes, or until golden. Remove sheet from the oven and cool for 1 minute. Remove florentines from the sheet and crumble. Frost each cupcake with a tablespoon of icing. Scatter the crumbled florentine over each cupcake and drizzle with each chocolate.

Makes approximately 18 cupcakes


>>>Want to make the ultimate florentine cupcakes? 
Try adding:
 1/4 cup chocolate chips, 
2 tbsp. of chopped candied cherries
and 2 tbsp. chopped almonds 
to the creamed batter
bake and cool as normal and proceed to step two; DELICIOUS!!!<<<