Honey & Fig 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 tbsp. vanilla extract
1 cup finely chopped, dried figs

1. Preheat the oven to 350F. Combine all the cupcake ingredients in a large 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 cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

for the frosting:
1 cup cream cheese, softened
1 1/2 cups icing sugar, sifted
1 tsp. vanilla extract
1/3 cup honey1 tbsp. grated lemon zest
chopped fresh figs for garnish

2. Beat the cream cheese, icing sugar, vanilla and lemon zest with an electric mixer until soft and creamy. Gently beat in the honey on a low speed until well combined. Frost each cupcake with a beveled spatula or piping bag. Top each cupcake with a slice of fig.

Makes approximately 18 cupcakes

Honey Ice Cream Cone 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
24 mini flat bottomed ice cream cones

1. Preheat the oven to 350F. Combine all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale (about 2-3 minutes). Place 24 mini ice cream cones in a mini muffin pan. Spoon batter into the cones and fill about 2/3 to 3/4 full. Bake for 18-22 minutes. Remove pan from the oven and cool for 30 minutes.

for the frosting:
1 1/2 cup icing sugar, sifted
1/4 cup butter, softened
1/2 cup heavy cream
1 tsp. vanilla extract
1/3 cup honey
2 tbsp. multi colored non-pareils sprinkles

2. Beat the icing sugar and butter with an electric mixer and a medium bowl. Add the cream, vanilla and honey and beat again until smooth. Using a piping bag fitted with a large open star tip, pipe a large soft serve style swirl on top of each cupcake. Sprinkle the top of each cupcake with some non-pareils.

Makes approximately 24 mini cupcakes

Peach Granola Muffins - Recipe

1 cup dried peaches, finely chopped
1 1/4 cups dried granola
2 1/4 cups self-rising flour
1 tsp. baking powder
1/2 cup orange juice
1/2 cup apple juice
3 tbsp. vegetable oil
3/4 cup honey
1 egg, lightly beaten

Preheat the oven to 350F. Mix the peaches, granola, flour, and baking powder in a medium bowl with a spoon. Set aside. Beat the orange juice, apple juice, oil, honey and egg in a large bowl with an electric mixer. 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. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and continue to cool completely on a wire rack.

Makes approximately 12 muffins

Morning Granola Muffins - Recipe

1 cup dried apricots, finely chopped
1 1/4 cups dried granola
2 1/4 cups self-rising flour
1 tsp. baking powder
1/2 cup orange juice
1/2 cup apple juice
3 tbsp. vegetable oil
3/4 cup honey
1 egg, lightly beaten

Preheat the oven to 350F. Mix the apricots, granola, flour, and baking powder in a medium bowl with a spoon. Set aside. Beat the orange juice, apple juice, oil, honey and egg in a large bowl with an electric mixer. 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. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and continue to cool completely on a wire rack.

Makes approximately 12 muffins

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

Gluten-Free Strawberries & Honey Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup gluten-free icing sugar
4 eggs
1 tsp. vanilla extract
4 tbsp. potato flour
1 3/4 cups white rice flour
1 tsp. baking soda
1 tsp. cream of tartar
2 tsp. guar gum OR xanthan gum
1 cup strawberries, chopped


1. Preheat the oven to 350F. Combine all the cupcake ingredients (except for the strawberries) in a medium bowl and beat with an electric mixer until smooth, about 2-3 minutes. Gently fold in the chopped strawberries 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 pans from the oven and cool for 30 minutes.

For the topping:
1 cup heavy cream
2 tbsp. gluten-free icing sugar
2 tbsp. honey1 tsp. vanilla extract
18 small strawberries, whole
2-3 drops red food coloring, if desired

2. Beat the cream, icing sugar, honey and vanilla (and red food color drops, if desired) in a small bowl until smooth and creamy. Spoon onto the cupcakes and top with a whole strawberry. Brush each strawberry with additional honey using a pastry brush. Chill until ready to serve. Store covered in the fridge.

Makes approximately 18 cupcakes

Banana & Honey Muffins - Recipe

1 3/4 cups mashed bananas (about 4 whole bananas)
3/4 cup packed light brown sugar
1/4 cup honey
4 tbsp. vegan margarine, melted
2 cups self-rising flour
*(substitute almond flour to make this recipe gluten free)
1 tsp. baking powder
pinch salt
3/4 cup roughly chopped walnuts
18 banana chips (if desired)

Preheat the oven to 350F. In a large bowl, combine bananas, sugar, honey and margarine. Beat with an electric mixer on low-medium speed until well combined. Slowly add the flour, baking powder, and salt, and beat gently on low speed until well combined. Fold in the chopped walnuts with a large spatula or spoon 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 oven and cool for 30 minutes. Top with a banana chip, if desired.

Make approximately 18 muffins

Honey & Lavender Cupcakes - Recipe

Just in time for Valentine's Day...a little honey for your Honey!

For the cupcakes:
1/4 cup unsalted butter, softened
*(substitute for Earth Balance vegan margarine for baking)
1/4 cup granulated sugar
3/4 cup liquid honey (if you can find lavender honey it will enhance the wonderful flavor in these cupcakes even more)
2 eggs
1/2 cup milk
*(substitute for Almond Breeze or Silk milk)
2 tsp. vanilla extract
1 heaping cup gluten free flour
pinch guar gum
1 tbsp. baking powder
1 tsp. salt

1. Preheat the oven to 350F. Beat the butter with an electric mixer on low-medium speed until whipped and fluffy looking. Add in sugar, vanilla extract and honey and beat until well combined. Gently beat in flour, guar gum, baking powder and salt  and milk on low speed 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 from oven and cool for 30 minutes.

For the icing:
1 cup cream cheese, softened
*(Substitute for Tofutti plain tofu/soy cream cheese)
1 1/2 cups confectioners/icing sugar
1/3 cup honey
blue/green liquid food colour drops (if desired)
2 tbsp. dried lavender flowers
3-4 tbsp. slivered almonds (if desired)

2. Beat the cream cheese and confectioners' sugar in a medium bowl with an electric mixer on medium speed until light and creamy. Beat in the honey and a few drops of food colour (if desired). Gently fold in 1 tbsp. of dried lavender flowers. Frost each cupcake using a beveled spatula or knife. Sprinkle each cupcake with the remaining lavender flowers (and slivered almonds, if desired).

Makes approximately 12 cupcakes