Category: Cupcakes & Muffins

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Cake Pops

This is very easy and simple recipe to make cake pops. You can even use leftover cake or cupcake and frosting to make it. I am making these especially for coming Valentine’s Day but you can change the flavor, shape or colors and “go bananas” with the possibilities. Cake pops are an amazing treat for any occasion birthday parties, anniversary parties or just special weekend dessert needs. Try it.

Ingredients:

  • 3 cups red velvet cake or any other cake
  • 4-6 tbsp cream cheese frosting or any other frosting
  • 12 oz Red colored candy melts
  • 12 oz White colored candy melts
  • Cake pop sticks
cake pops

Directions:

1. In a big glass bowl, add cake and mash it to make crumb like mixture.

2. Add frosting to the mixture 1 tbsp at a time to adjust the consistency so that the dough holds together but is not too soft.

3. Take a baking tray, line it with parchment paper and spread the dough on the tray.

4.Keep the dough ¾ inch thick at least so the cake pop stick can hold the cake together later.

5.With the help of a cookie cutter cut dough in the desired shape. Make balls of the remaining dough. Try to make edges of the cake dough clean so there are no crumbs.

6. Arrange all the cake dough on the tray and put it in the refrigerator for 20 mins. Don not refrigerate any longer otherwise it will thicken the melted chocolate too fast later.

7. Meanwhile, melt the red and white candy melts in a microwave at 30 second intervals and put them in a glass separately, where it is easy to dip the cake pops.

8. Take the tray out of the  refrigerator.

9. Take one cake pop stick and dip in the melted candy, put it inside the cake dough deep enough to hold everything together and then dip the cake pop in the melted candy and wait till the excess candy is dripped off.

10. If the melted candy thickens, put it in the microwave for 15-30 seconds to melt it again.

11. Arrange them on the tray and put in the refrigerator for 10  mins.

12. Put small amounts of remaining red and white candy melt in separate plastic bags and cut their tips a little. Then, decorate the cake pops.

13. Enjoy.

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Sugar-free flourless Lemon and Coconut cupcake

These are very flavorful and easy to make cupcakes. This is a very good option to bake for holidays and not feel guilty. Since, it’s a holiday bake I have given it a colorful look but if you don’t want sugar filled frosting, you can totally skip that. Now get to it already.

Ingredients:

  • 1 cup oat flour
  • 1 cup almond flour
  • ½ tsp baking soda
  • ½  tsp salt
  • 1/3 cup maple syrup
  • 3 tbsp olive oil
  • 1 egg
  • 2 tbsp milk
  • 1 tsp lemon extract
  • 2 tbsp sprinkles
  • ¼ cup coconut shredding

Buttercream Frosting:

  • ½ cup Unsalted Butter at room temperature
  • 1 ¾ cup Confectioner’s sugar or icing sugar
  • 3-4 drops Green food color
  • Heavy whipping cream
  • Vanilla Extract

Tips:

  1. Use all the ingredients to make cupcake at room temperature.
  2. Try to fill the cupcake tray just halfway giving room the cupcake to rise and put frosting.
  3. While making frosting try to fluff the butter as much possible without breaking it.

Directions:

Sugar-free flourless Lemon and Coconut Cupcake
  1.  Preheat the oven to 350 degree F.
  2. Take a big bowl, add  all the wet ingredients including egg, maple syrup, olive oil, milk, lemon extract and mix well.
  3. Add the  almond and oat flour, baking soda, coconut shreddings and salt into the mixture.
  4.  Prepare a baking tray by lining it with cupcake liner.
  5. Fill the cupcake tray with batter and top it with sprinkles.
  6.  Bake for 15 minutes until the middle is cooked.
  7. Meanwhile, get the frosting ready by whisking the butter to make it fluffy. Then, add confectioner’s sugar or icing sugar little by little and whisk until you get stiff peaks of frosting. In the end, add vanilla extract, heavy cream , green food color and salt and mix well.
  8.  Add frosting to a icing bag with a icing tip.
  9. Take cupcakes out of the oven, let them cool completely, frost it and then enjoy.
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Oatmeal Banana Muffins

These are amazing sugar-free and tasty treats for your kids that you can give them as evening snacks. These are easy to make and a very healthy option to have as a dessert.

Ingredients:

  • ½ cup olive oil
  • ¼ cup honey
  • 2 eggs
  • 1 tsp vanilla extract
  • 3 ripe bananas to be mashed
  • ½ cup whole wheat flour
  • 1 and ¼ cup oat flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon powder
  • ¼ tsp salt
  • 1 cup semi-sweet chocolate chips
Oatmeal Banana Muffins

Tips:

  1. For best results and easy maneuvering of the ingredients use eggs at room temperature.
  2. Duration of baking may change with different ovens, so let the cupcakes bake for 15 minutes straight and from then on check every 1 minute so that cupcakes don’t burn.
  3. If you don’t have oat flour, you can always make some at home by grinding some oats in the mixer but measure the flour in cups after grinding.

Directions:

1. Preheat the oven to 400 degree F.

2. Line the cupcake tray with the cupcake liner or spray it with cooking spray.

3. In a big glass bowl, add oat flour and whole wheat flour and mix well.

4. Add baking soda, baking powder, salt and cinnamon powder and mix well.

5. Add room temperature eggs, olive oil and honey in the mixture.

6. Gently fold in the chocolate chips to the mixture.

7. In another bowl, mash ripe bananas with a fork.

8. Add mashed bananas and vanilla extract to flour mixture and mix well.

9. Pour the batter in the tray and put some chocolate chips on top.

10. Bake until a toothpick inserted into the center comes out clean around 20-22 mins.

11. Let the cupcakes cool completely in the tray before serving.

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Vanilla Small Cupcakes

These are the cutest little treats that I made for my daughter’s 11 month birthday (yep! we are doing that). They are beautiful, easy to make and scrumptious.

Ingredients:

  • ½ cup unsalted butter
  • ¾ cup sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • 2/3 cup cold milk

Tips:

  1. For best results and easy maneuvering of the ingredients use butter and eggs at room temperature.
  2. Duration of baking may change with different ovens, so let the cupcakes cook for 6 minutes straight and from then on check every 1 minute so that cupcakes don’t burn.

Directions:

1. Preheat the oven to 350 degree F.

2. Line the cupcake tray with the cupcake liner or spray it with cooking spray.

3. Cream butter and sugar in a big glass bowl.

4. Add eggs one at a time, beating after each addition. Stir in vanilla.

5.Sift flour, baking powder and salt into the bowl and mix it with the butter mixture until it is smooth.

6.Gently fold in the cold milk until it’s a homogenous mixture.

7.Pour the batter in the tray.

8.Bake until a toothpick inserted into the center comes out clean, around 7-8 mins.

9.Let the cupcakes cool in the tray, then serve it with some flavored buttercream.

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Mini Cheese Cupcakes

Mini cheesecakes are one of the easiest recipes and sophisticated looking desserts that I have ever come across. If you don’t want to make an elaborate dessert which would end up in leftovers or will take up too much of your time, this is the best looking and better tasting option to go with. So here it is.

Mini Cheesecakes

Ingredients:

  • 15 Biscoff cookies
  • ¼ cup butter
  • 8 oz cream cheese
  • 1/3  cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tbsp all-purpose flour
  • ½ cup sour cream
  • 1 tbsp lemon juice

Tips:

  1. Use butter, cream cheese, sour cream and egg at room temperature.
  2. I have used Biscoff biscuits so that I don’t have to use sugar with the cookies and butter mixture but you can use any other cookies and add a little sugar to it.
  3. Duration of baking may change with different ovens, so keep an eye after 10-11mins.

Directions:

1. Preheat the oven to 320 degree F.

2. Crush the biscuits to a powder.

3. Add the melted and slightly cooled butter with the    powdered biscuits and mix well.

4. Prepare the cupcake tray by lining it with the baking cups.

5. Put the biscuit mixture in each individual baking cup and push it down to make the bottom layer plain and even. Keep it in the refrigerator for 15 minutes.

6. In a big glass bowl whisk the cream cheese until its creamy.

7. Add sugar, a little at a time, to the cream cheese and mix.

8. Add egg and then add vanilla extract with lemon juice to the mixture.

9. Sift the flour in the mixture, mix it well and then add sour cream but don’t overmix.

10. Put equal amount of mixture in each cup and make sure there is some space at the top.

11. Slightly tap the tray on a firm ground to get rid of any air bubbles.

12. Put it in the oven for 14-15 minutes, until they wiggle when shaken gently and the center is set.

13. Get it out, let it cool and refrigerate before serving.