Citrus, Blueberry & Yogurt Muffins - Recipe

2 cups all-purpose flour
3/4 cup confectioners/icing sugar
1 tbsp. lemon zest
1 tbsp. orange zest
1 tbsp. lime zest
1 tbsp. baking powder
pinch of salt
1 cup fat-free plain yogurt
1/2 cup sunflower oil
1 egg, lightly beaten
1/3 cup dried blueberries
Preheat the oven to 400F. In a medium bowl, combine the flour, sugar, lemon zest, orange zest, lime zest, baking powder and salt. In a large bowl, beat the yogurt, oil and egg until well blended. Add the flour mixture and dried blueberries, stirring until just combined. Do not over-mix. 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 15 minutes. Remove muffins from the pan and drizzle the tops with yogurt. Serve slightly warm.

Makes approximately 12 muffins

Citrus, Poppy Seed & Yogurt Muffins - Recipe

2 cups all-purpose flour
3/4 cup confectioners/icing sugar
1 tbsp. lemon zest
1 tbsp. orange zest
1 tbsp. lime zest
1 tbsp. baking powder
pinch of salt
1 cup fat-free plain yogurt
1/2 cup sunflower oil
1 egg, lightly beaten
3 tbsp. poppy seeds
Preheat the oven to 400F. In a medium bowl, combine the flour, sugar, lemon zest, orange zest, lime zest, baking powder and salt. In a large bowl, beat the yogurt, oil and egg until well blended. Add the flour mixture, and the poppy seeds stirring until just combined. Do not over-mix. 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 15 minutes. Remove muffins from the pan and drizzle the tops with yogurt. Serve slightly warm.

Makes approximately 12 muffins

Citrus Yogurt Muffins - Recipe

2 cups all-purpose flour
3/4 cup confectioners/icing sugar
1 tbsp. lemon zest
1 tbsp. orange zest
1 tbsp. lime zest
1 tbsp. baking powder
pinch of salt
1 cup fat-free plain yogurt
1/2 cup sunflower oil
1 egg, lightly beaten

Preheat the oven to 400F. In a medium bowl, combine the flour, sugar, lemon zest, orange zest, lime zest, baking powder and salt. In a large bowl, beat the yogurt, oil and egg until well blended. Add the flour mixture, stirring until just combined. Do not over-mix. 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 15 minutes. Remove muffins from the pan and drizzle the tops with yogurt. Serve slightly warm.

Makes approximately 12 muffins

Guacamole Muffins - Recipe

2 medium avocados, peeled and roughly chopped
1 tsp. lime juice
2 1/2 cups all-purpose flour
pinch of salt
1 tbsp. baking powder
2 eggs, lightly beaten
1 cup milk
4 tbsp. extra virgin olive oil
4 tbsp. butter, melted
1 1/2 tbsp lime zest
1 tsp. freshly ground black pepper
1 tbsp. chili, seeded and finely chopped
2 tbsp. tomatoes, finely chopped

Preheat the oven to 400F. Place the avocado in a bowl with the lime juice. Crush lightly with a fork. In a medium bowl, mix the flour, salt, and baking powder. Beat the remaining ingredients in a large bowl. Add the flour mixture stirring until nearly combined. Fold in the avocado. Do not over-mix. 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.

Makes approximately 12 muffins

Gluten-Free Strawberries and Lime Filled Cupcakes - Recipe

Here are the cupcakes ...
before adding the strawberries,
just so you can see how yummy
that secret filling looks
on the inside!

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

For the filling:
1/2 cup lime curd (or key lime curd)

This is the cupcake corer,
you can find it online at my fave
Goldaskitchen.com or at your local
Williams Sonoma for about $5!

2. With an apple corer, or better yet a cupcake corer, create a hole in the center of the cupcake. (You can compost the centers, or sneak them as a snack for the chef). Fill each cupcake with a heaping teaspoon of lime curd. 




For the topping:
1 cup heavy cream
4 tbsp. gluten-free icing sugar, sifted
1 tsp. lime (or key lime) juice
4 cups small strawberries, sliced
4 tbsp. strawberry jell-o
1 tbsp. water

3. Beat the cream, icing sugar and lime juice in a small bowl until soft peaks form. Spoon onto the cupcakes and arrange strawberry slices on top. In a small sauce pan, heat the jell-o and water until melted. Brush the mixture on top of the strawberries. Chill until ready to serve. Store covered in the fridge.

Makes approximately 18 cupcakes

Kiwi Lime 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. lime juice
1 tsp. lime zest
1. Preheat the oven to 350F. Combine all ingredients in a large bowl and beat with an electric mixer on low-med 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 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:
3 cups confectioners/icing sugar, sifted
1 cup butter, softened
2-3 drops green food coloring, if desired18 kiwi slices

2. Combine the icing sugar and butter in a large bowl (add in a few drop of food color if you would like your icing to be green), and beat with an electric mixer until smooth. Frost each cupcake with a knife or beveled spatula and top with a slice of kiwi, thin or thick slices, is up to your taste. 

Mini Lime, Mango & Coconut Cupcakes - Recipe

3 tbsp. almond meal
1/2 cup flaked coconut
1 1/2 cups confectioners/icing sugar, sifted
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 cup unsalted butter, melted
5 eggs (whites only)
1/2  cup fresh, or frozen mango thawed, finely chopped
2 tbsp. shredded coconut
1 tbsp. finely grated lime zest
Preheat the oven to 375F. In a large bowl, combine the almond meal, flaked coconut, icing sugar, flour and baking powder. Stir in the butter, followed by the egg whites. Gently fold in the mango and lime zest. Spoon a heaping tablespoon of batter into each well of a mini muffin tin lined with baking cups. Drop some shredded coconut on top of each cupcake. Bake for 12-15 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.

Makes approximately 24 mini cupcakes

Coconut Egg Nest Cupcakes - Recipe

For the cupcakes:
1 box angel food cake mix
1 1/4 cups cold water

1. Preheat oven to 350F. In a large bowl, beat cake mix and water for 2 minutes on low-medium speed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 20-25 minutes. Remove from oven and cool for 30 minutes.

For the frosting:
14 oz. can sweetened condensed milk
1/3 cup lime juice
1 tsp. grated lime peel
12 oz. cool whip
1 cup baked flaked coconut
72 blue chocolate eggs

2. In a medium bowl, beat, or whisk together condensed milk, lime juice, lime peel and cool whip. Frost each cupcake around the edges in a large O shape, leaving a well in the center. Cover the frosting with the baked coconut to get the nest effect. Fill the centre with candy eggs. To create the hungry birds in this photo, place 3 medium sized blue chocolate eggs in the center of the cupcake. Using edible food coloring markers, dot on two eyes. With a yellow or orange tube of pre-colored decorator icing, pipe two pull up dots for a beak on each bird.

Makes approximately 24 cupcakes

Strawberry Lime Ricotta Cheesecake Cupcakes - Recipe

1 cup graham cracker crumbs
3 tbsp. margarine, melted
2 tbsp. honey
2 1/2 cups part-skim ricotta cheese
4 eggs
1 1/2 cups confectioners/icing sugar
1 tbsp. freshly grated lime zest
1 cup chopped fresh strawberries
additional strawberries, if desired

Preheat the oven to 325F. In a food processor, combine the graham crumbs, margarine and honey. Spoon 1 tablespoon of the mixture into each well of a muffin tin lined with baking cups. Press the mixture firmly into the bottom. Chill in the fridge for 20-30 minutes (or until set). In a large bowl, beat the ricotta with an electric mixer on low-medium speed until soft. Beat in the eggs and icing sugar until well combined. Gently fold in the lime zest and chopped strawberries with a large spoon or spatula until evenly dispersed. Spoon about 1/4-1/3 of a cup of cheese mixture over the graham crusts. Bake for 25 minutes. Remove from oven and cool for 5 minutes. Remove the cupcakes from the pan and cool on a wire rack for an additional 25 minutes. Chill in the fridge until ready to serve. Top with additional sliced strawberries before serving, if desired.

Makes approximately 12 mini cheesecakes

Strawberry Lime Cupcakes - Recipe

For the cupcakes:
1/2 cup margarine, softened (Earth Balance vegan margarine for baking is great for lactose free diets)
1 cup confectioners/icing sugar
2 eggs, lightly beaten
1 tsp. vanilla extract
1/2 cup fat-free milk (Almond Breeze or Silk milk are great lactose free alternatives)
2 cups self-rising flour
1 tsp. baking powder
1 cup fresh, chopped strawberries
1 tbsp. grated lime zest

1. Preheat the oven to 350F. Combine the margarine and sugar in a large bowl, and beat with an electric mixer on med-high speed until soft and creamy. Add the eggs slowly, and mix well. Beat in the vanilla and milk. Sift the flour and baking powder and stir with a whisk until the batter is just combined. Fold in the chopped strawberries using a large spoon or spatula. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups *(bright red solid, red with polkadots or red gingham look amazing with these cupcakes)*. Bake for 18-22 minutes. Remove from oven and cool for 30 minutes.

For the lactose free glaze:
1/2 cup confectioners/icing sugar
2 tbsp. grated lime zest
3 tbsp. lime juice
2 tbsp. boiling water
additional chopped strawberries if desired

2(a). Mix all ingredients in a small saucepan. Bring to a gentle simmer over medium heat, stirring frequently to dissolve the sugar. Simmer uncovered for 5 minutes. Remove from the heat, cool slightly and spoon over the cupcakes. Top with additional chopped strawberries (if desired).

For the whipped cream frosting:
1 cup whipping cream (not whipped cream)
1/4 cup confectioners/icing sugar
1 tsp. lime juice
additional chopped strawberries, if desired

2(b). In a small-medium bowl beat cream with an electric mixer on high speed until soft peaks are just starting to form. Add in icing sugar and lime juice. Continue to beat until stiff peaks form. Spoon on to cupcakes just before serving. Top with additional chopped strawberries, if desired. Store frosting covered in the fridge until ready to use.

Makes approximately 18 cupcakes

Try using the whipped cream recipe next time you're in the mood to dip strawberries in whipped cream. It's a delicious snack, and adds a fun twist to regular whipped cream. I love having this as a fun and easy dessert or treat in the summer time!

Blueberry Lime Cupcakes - Recipe

For the cupcakes:
1/2 cup vegan margarine (Earth Balance), softened
1 cup icing/confectioners sugar
2 eggs, lightly beaten
1 tsp. vanilla extract
1/2 cup fat-free milk
*(substitute for almond or soy milk)*
2 cups self-rising flour
1 tsp. baking powder
1 cup fresh blueberries
1 tbsp. grated lime zest

1. Preheat the oven to 350F. Combine the margarine and sugar in a large bowl and beat with an electric mixer on medium-high speed until smooth and creamy. Add the eggs slowly and beat on medium speed. Beat in the vanilla and milk until well combined. Sift in the flour and baking powder and stir with a whisk (do not beat) until the batter is just combined. Gently fold in the blueberries and lime zest with a large 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 oven and cool for 30 minutes.

For the glaze:
1/2 cup confectioners/icing sugar
2 tbsp. grated lime zest
3 tbsp. lime juice
2 tbsp. boiling water

2. Mix the sugar, lime zest, lime juice and boiling water in a small saucepan. Bring to a low simmer over medium heat, stirring frequently to dissolve the sugar. Continue to simmer uncovered for 5 minutes. Remove from the heat, cool slightly, and spoon over the cooled cupcakes.

Makes approximately 18 cupcakes

Key Lime 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 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 oven and cool while completing the next step. (Do not turn off the oven, you will need it again for the meringue). 

For the filling:

1/3 cup key lime juice

14 oz. can condensed milk

2. Combine the juice and condensed milk in a small bowl and stir with a whisk until well combined. Make a small hole in the center of each cupcake using an apple corer or fit a piping bag with a bismark tip. Fill the center of each cupcake with the juice and milk mixture. 

For the meringue:

3 egg whites

1/4 tsp. cream of tartar

1/3 cup granulated sugar

3. Beat the eggs and cream of tartar with an electric mixer on medium-high speed until soft peaks form. Add a third of the sugar and beat for 1 minute. Repeat this step until all of the sugar has been added. Increase the oven temperature to 450F. Spoon or pipe the meringue on top of the cupcakes. Bake for 5 minutes or until golden. 

Makes approximately 18 cupcakes