Gourmet Chocolate Rhubarb Cupcakes - Recipe

for the rhubarb preserves:
1 cup rhubarb, chopped
1 3/4 cups sugar
1/8 tsp unsalted butter
3 tbsp liquid fruit pectin

1. Cut off the leafy parts of the rhubarb stalks, as well as the opposite tips. Then peel the rhubarb stalks and chop into small chunks. Chop the rhubarb in a food processor until it is chopped into a chunky paste. Put the fruit into a 6 or 8 quart saucepan and place on high heat. Stir the sugar in with the fruit then add the butter. Bring the mixture to a rolling boil and keep on high heat, stirring constantly. Stir in the pectin quickly and return to boil for exactly one minute stirring constantly. Remove from the heat and pour into a heavy duty container, cover and refrigerate.

for the cupcakes:
1 cup cake flour
1/2 cup cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
1 ounce bittersweet chocolate, finely chopped
1/2 cup unsalted butter, room temperature
1 cup sugar
2 large eggs
2 tsp. vanilla extract
3/4 cup buttermilk

2. Preheat the oven to 350F. Sift the cake flour, cocoa powder, baking soda, baking powder into a medium bowl. Mix in the bittersweet chocolate. In an electric mixer or large bowl, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time until well blended then beat in the vanilla extract. Add the buttermilk to the butter mixture on low speed, blend well. Add the flour mixture to the butter mixture and blend until smooth. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 10-12 minutes, rotate pan then bake for an additional 10-12 minutes. Remove pan from the oven and allow cupcakes to cool completely.

Once the preserves are cool, fill a pastry or piping bag with the preserves. Using an apple or cupcake corer, make a well in the centre of each cupcake. Squeeze the preserves into the centre of each cupcake filling the hole completely.

for the frosting:
1/2 cup unsalted butter, room temperature
1/2 cup trans fat free vegetable shortening
1 3/4 cups icing sugar
1/4 cup cocoa powder
1/4 tsp vanilla extract

3. In an electric mixer or large bowl, beat the butter and shortening on medium speed until creamy. In a separate bowl, sift the icing sugar and cocoa powder together. Add the icing sugar and cocoa powder to the butter mixture on low speed until it begins to incorporate. Add the vanilla extract and beat on medium to high speed until fully incorporate. Fit a piping bag with a large open round tip and fill the piping bag with frosting. Frost each cupcake with a large circular motion. Top with a strawberry slice, or chocolate dipped strawberry, if desired.

Makes approximately 12 cupcakes

Gluten-Free Strawberry Shortcake Cupcakes - Recipe

for the cupcakes:
3/4 cup salted butter, room temperature
1 3/4 cups sugar
2 tsp GF vanilla extract
2 large eggs, room temperature
2 egg whites
1 cup milk
1/4 cup sour cream
3 cups gluten-free flour blend
2 tsp xanthan gum
2 1/2 tsp GF baking powder
1 tsp GF baking soda
1/2 tsp salt

1. Preheat the oven to 350F. With an electric mixer, cream together the butter and sugar until fluffy then add the vanilla. Add the eggs and egg whites one at a time, mixing to incorporate after each addition. Add the milk and sour cream and mix until combined. In a separate bowl, combine the flour, xanthan gum, baking powder, baking soda and salt and mix with a whisk to sift out any lumps. Add the dry ingredients all at once to the sugar mixture and mix on low-medium speed to incorporate. Spoon about 1/4 cup batter into each well of a muffin tin lined with baking cups. Bake for 24 minutes, rotating half way through bake time. Remove pan from the oven and cool cupcakes completely. While cupcakes are cooling hull strawberries and make whipped cream.

for the whipped cream:
2 cup heavy cream
2 tbsp. icing sugar
2 tsp GF vanilla extract
*(for a twist, try swapping vanilla extract for fresh squeezed lime juice)*

2. Chill a metal mixing bowl and beaters in the freezer for 5 minutes. Pour the cream into the cold bowl and whisk until it starts to thicken. Add the icing sugar and flavoring until soft peaks form. Be careful not to over mix.

3. Hull and slice 1 quart of strawberries. Remove paper lines from each cupcake and slice cupcakes in half horizontally. Spread a small amount of whipped cream on the cut side of the bottom half and layer on a few strawberry slices. Spread a small amount of whipped cream on the cut side of the top half and reassemble the cupcake like a sandwich. Top each cupcake with additional whipped cream and garnish with strawberry slices.

Makes approximately 24 cupcakes

Antioxidant Crumble Muffins - Recipe

For the filling:
2 1/2 cups antioxidant fruit mix
3 tbsp. confectioners/icing sugar
2 tbsp. water
1/4 tsp. lemon zest

1. Combine all the filling ingredients in a small saucepan. Gently bring to a simmer, and cook for 5 minutes, until the berries give some of their juices. Remove from heat and set aside.

For the topping:
2 tbsp. unsalted butter, melted
4 tbsp. all-purpose flour
3 tbsp. light brown sugar
4 tbsp. rolled oats
1 tsp. lemon zest

2. In a small bowl, stir all the crumble ingredients until well blended and set aside.

For the muffins:
3 cups self-rising flour
3/4 cup packed brown sugar
1 tsp. baking powder
1/2 cup salted butter, melted
1 1/4 cups milk
1 egg

3. Preheat the oven to 400F. Combine the dry ingredients in a large bowl. In a medium bowl, beat the butter, milk, and egg. Add the egg mixture to the dry ingredients and stir until just combined. Spoon 2-3 tablespoons of batter into the bottom of each well of a muffin tin lined with baking cups. Spoon a layer of filling on top of the batter in each well. Add the remaining batter on top of the fruit filling. Sprinkle some of the crumble mixture on top of each muffin before baking. Bake for 18-22 minutes. Remove pans from the oven and cool for 10 minutes. Serve warm.

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

Strawberry, Rhubarb & Custard 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 cup cooked rhubarb, chopped into small pieces

1. Preheat the oven to 400F. Combine all cupcake ingredients (except for the rhubarb), in a medium 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 20 minutes. Remove pans from the oven and cool for 5 minutes. Remove the cupcakes from the pan and cool on a wire rack for an additional 25 minutes. Using a melon baller, apple corer, or cupcake corer, make a small well in the center of each cupcake. Fill each hole with a heaping teaspoon of rhubarb.


For the topping:
2 1/2 cups custard (or vanilla pudding)
18 strawberries, hulled


2. Scoop two tablespoons of custard on top of the rhubarb filling and up over the edges of the hole and over the top of each cupcake. Finish with a strawberry. 


Makes approximately 18 cupcakes

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

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

Gluten-Free Strawberries and Cream 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. 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 topping:
1 cup heavy cream
4 tbsp. gluten-free icing sugar, sifted
1 tsp. vanilla extract
4 cups small strawberries, sliced
4 tbsp. strawberry jell-o
1 tbsp. water

2. Beat the cream, icing sugar and vanilla 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

White Chocolate & Strawberry 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. strawberry extract
1/2 cup white chocolate chips

1. Preheat the oven to 350F. Combine the butter, sugar, flour, baking powder, eggs, and strawberry extract in a medium bowl. Beat with an electric mixer on low-medium speed until light and creamy (2-3 minutes). Stir in the chocolate chips. 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. 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 confectioners/icing sugar, sifted
1 tsp. vanilla extract
3 tbsp. unsalted butter, softened
3 tbsp. chopped fresh strawberries

2. Beat the cream cheese, icing sugar, vanilla, and butter until smooth and creamy. Stir in the chopped strawberries. Spread frosting on top of the cupcakes. OR leave the strawberries out of the frosting mixture and spoon a small scoop of chopped strawberries on top of each cupcake.

Makes approximately 18 cupcakes

Strawberry Rhubarb Muffins - Recipe

For the filling:
1 1/4 cups chopped fresh rhubarb
4 tbsp. confectioners/icing sugar
2 tbsp. water
1 tsp. grated lemon zest

1. Combine all the filling ingredients in a saucepan over gentle heat. Bring slowly to a simmer and cook for 5 minutes until the rhubarb is soft. Remove from heat and set aside.

For the muffins:
1/2 cup confectioners/icing sugar

1 tbsp. grated lime zest

2 1/2 cups all-purpose flour

1 tbsp. baking powder

2 lightly beaten eggs

1 cup milk

1/2 cup unsalted butter, melted

1 tsp. vanilla extract

2 cups quartered fresh strawberries

2. Preheat the oven to 400F. In a medium bowl, stir the sugar, lemon zest, flour and baking  powder with a spoon. In a large bowl, beat the eggs, milk, butter and vanilla with an electric mixer for about 1 minute. Add the dry ingredients into the wet ingredients. Stir in the strawberries until just combined.  Spoon about 1/8 cup of batter into each well of a muffin tin lined with baking cups. Spoon a tablespoon of topping into the center of each muffin cup. Top with another 1/8 cup of batter. Bake for 18-22 minutes. Remove 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

* Now strawberry and rhubarb aren't just for pie, they come together here to make these delicious muffins!*

Strawberry Muffins - Recipe

1/2 cup confectioners/icing sugar
1 tbsp. grated lime zest
2 1/2 cups all-purpose flour
1 tbsp. baking powder
2 lightly beaten eggs
1 cup milk
1/2 cup unsalted butter, melted
1 tsp. lime juice
2 cup fresh or thawed frozen strawberries (quartered)

Preheat the oven to 400F. In a medium bowl, stir the sugar, lime zest, flour and baking powder with a spoon or whisk. In a large bowl, beat the eggs, milk, butter and lime juice with an electric mixer on low-medium speed for about 1 minute. Add the dry ingredients and strawberries, stir gently until the strawberries are 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 pans from the oven and cool for 30 minutes.



Makes approximately 12 muffins

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!

Flour-less Chocolate & Strawberry Cupcakes - Recipe

For the cupcakes:
1 1/2 cups bitter or semi sweet chocolate chips
1 cup unsalted butter
4 eggs
4 egg yolks (you can get just yolks in a little milk like carton in the egg and dairy section at the grocery store)
1/2 cup confectioners/icing sugar
2 tbsp. cocoa powder
2 tbsp. ground almonds
1 tsp. vanilla extract
1/2 cup finely chopped fresh strawberries

1. Preheat the oven to 375F. Put the chocolate chips and butter in a double boiler, or a medium bowl over a pan of simmering water, and stir frequently until completely melted and well combined. Set aside to cool. In a large bowl, beat the eggs and sugar with an electric mixer on medium speed until pale and thick. Gently fold in the melted chocolate as well as the cocoa powder, almonds and vanilla until well combined and batter is one even colour. Gently fold in 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 from oven and cool for 30 minutes.

For the icing:
2 tbsp. cocoa powder
4 tbsp. confectioners/icing sugar
1 1/2 cups heavy cream or whipping cream
1 tsp. strawberry extract
12  strawberries (if desired)

2. Sift the cocoa and icing sugar together into a medium bowl. Add the cream, and strawberry extract (you can find strawberry extract in a tiny little bottle at most Bulk Barn stores by Lorann oils). Beat on low-medium speed with an electric mixer until soft, the cream should hold its shape (similar to whipped cream or mousse). Spoon icing over each cupcake, top with a sliced strawberry if desired for garnish. 

Makes approximately 12 cupcakes