Gluten-Free Chocolate Cupcakes

Gluten-Free Chocolate Cupcakes

Gluten-Free Chocolate Cupcakes

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Both my boys have food allergies and really love these cupcakes!  Because it’s easy and budget-friendly, I grind whole oats in my blender, just pulsing until they’re flour.  This recipe is Diabetic Friendly!

           Desiree Glanzer                                                                                Carpenter, South Dakota

 

Gluten-Free Chocolate Cupcakes Recipe

Gluten-Free Chocolate Cupcakes

2 cups gluten-free oat flour

1 cup sugar

¼ cup baking cocoa

1 tsp. baking soda

½ tsp. salt

1 cup water

1/3 cup canola oil

1 tsp. cider vinegar

½ tsp. vanilla

2 tsp. confectioners’ sugar

 

In a large bowl, combine flour, sugar, cocoa, baking soda and salt.  In another bowl, combine the water, oil, vinegar and vanilla.  Stir into dry ingredients just until moistened.

Fill paper-lined muffin cups three-fourths full.  Bake at 350 F. for 20-25 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pan to a wire rack to cool completely.  Dust with confectioners’ sugar.           1 dozen

 

(Recipe for Gluten-Free Chocolate Cupcakes was on www.tasteofhome.com, 2014)

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Raspberry-Lemon Muffins

Raspberry-Lemon Muffins

Raspberry-Lemon Muffins

 

These Raspberry-Lemon Muffins would be a good addition to your Sunday brunch.  I’m sure your family and friends would LOVE them.

Raspberry-Lemon Muffins Recipe

Raspberry-Lemon Muffins

2 cups flour

1 cup sugar

3 tsp. baking powder

½ tsp. salt

1 cup half-and-half

½ cup oil

1 tsp. lemon extract

2 eggs

1 cup fresh or frozen raspberries without syrup (DO NOT THAW)

Topping:   ½ cup sugar

½ tsp. cinnamon

1/3 flour

¼ cup cold butter

 

Heat oven to 400 F.  Line 12 muffin cups with paper baking cups.  Lightly spoon flour into measuring cup.  In large bowl, combine flour, sugar, baking powder and salt; mix well.

In a small bowl, combine half-and-half, oil, lemon extract and eggs; blend well.  Add to dry ingredients; stir just until dry ingredients are moistened.  Carefully fold in raspberries.  Divide batter evenly into the paper-lined muffin cups

Topping:  In small bowl mix all ingredients until crumbly.  Sprinkle over batter.

Bake on 400 F. for 18 – 23.

(Recipe for Raspberry-Lemon Muffins was a recipe I put together, 2014)

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Ginger Pear Muffins

 

Ginger Pear Muffins

Ginger Pear Muffins

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

This wonderful recipe has been in my files for years.  The chunks of fresh pear make each bite moist and delicious.  This recipe is Diabetic.

          Lorraine Caland                                                                               Thunder Bay, Ontario

 

Ginger Pear Muffins Recipe

Ginger Pear Muffins

¾ cup packed brown sugar

1/3 cup canola oil

1 egg

1 cup buttermilk

2 ½ cups flour

1 tsp. baking soda

1 tsp. ground ginger

½ tsp. salt

½ tsp. ground cinnamon

2 cups chopped peeled fresh pears

Topping:   1/3 cup packed brown sugar

¼ ground ginger

2 tsp. butter, melted

In a small bowl, beat the brown sugar, oil and egg until well blended.  Beat in buttermilk.  In a small bowl, combine the flour, baking soda, ginger, salt and cinnamon; gradually beat into buttermilk mixture until blended.  Stir in pears.  Fill paper-lined muffin cups two-thirds full.

For topping, combine sugar and ginger.  Stir in butter until crumbly.  Sprinkle over batter.

Bake at 350 F. for 18-22 minutes or until a toothpick inserted near the center comes out clean.  Cool for 5 minutes before removing from pans to wire racks.  Serve warm.            1 ½ dozen

 

(Recipe for Ginger Pear Muffins was on www.tasteofhome.com, 2014)

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Spice Cake Cupcakes

 

Spice Cake Cupcakes

Spice Cake Cupcakes

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

These moist, spicy cupcakes with creamy caramel frosting are a delicious treat.  The recipe has been in my family for years.  When I was growing up, it seemed these cupcakes were always in the freezer, just waiting to be snitched one at a time!

          Carla Hodenfield                                                                             Ray, North Dakota

 

Spice Cupcakes Recipe

Spice Cupcakes

2 cups water

1 cup raisins

½ cup shortening

1 cup sugar

1 egg

1 ¾ cups King Arthur Unbleached All-Purpose Flour

¾ tsp. baking powder

½ tsp. salt

½ tsp. each ground allspice, cinnamon, nutmeg

¼ tsp. baking soda

¼ tsp. ground cloves

¼ cup chopped walnuts

Frosting:   1 cup packed brown sugar

1/3 cup half-and-half cream

¼ tsp. salt

3 Tbsp. butter

1 tsp. vanilla

1 ¼ cups confectioners’ sugar

Coarsely chopped walnuts

 

In a large saucepan, bring water and raisins to a boil.  Reduce heat; simmer for 10 minutes.  Remove from heat and cool to room temperature (Do NOT Drain).

Meanwhile, in a large bowl, cream shortening and sugar until light and fluffy.  Beat in egg.  Stir in raisins.  Combine dry ingredients; add to creamed mixture until well blended.  Stir in walnut.

Fill paper-lined muffin cups three-fourths full.  Bake at 350 F. for 20-25 minutes or until a toothpick comes out clean.  Cool for 10 minutes; remove from pan to wire rack.

For frosting, in a large saucepan, combine brown sugar, cream and salt.  Bring to a boil over medium-low heat; cook and stir until smooth.  Stir in butter and vanilla.  Remove from the heat; cool slightly.  Stir in confectioners’ sugar until smooth.  Frost cupcakes top with nuts.          14 cupcakes

 

(Recipe for Spice Cupcakes was on www.tasteofhome.com, 2013)

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Pumpkin Chip Muffins

 

I started cooking and baking at a young age, just like my sisters and brothers.  Our mother was a very good teacher, and she told us all that we would learn our way around the kitchen.

         

Pumpkin Chip Muffins

Pumpkin Chip Muffins

       Cindy Middleton                                                              Champion, Alberta

 

Pumpkin Chip Muffins Recipe

Pumpkin Chip Muffins

4 Eggland’s Best Eggs

2 cups sugar

1 can (15 oz.)solid-pack pumpkin

1 ½ cups canola oil

3 cups flour

2 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

1 tsp. salt

2 cups (12 oz.) semi-sweet chocolate chips

 

In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth.  Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to pumpkin mixture and mix well.  Fold in chocolate chips.  Fill greased or paper lined muffin cups three-fourths full.

Bake at 400 F. for 15-18 minutes or until a toothpick inserted near the center comes out clean.  Cool in pan 10 minutes before removing to a wire rack.         2 dozen muffins

 

(Recipe for Pumpkin Chip Muffins came from Taste of Home (tasteofhome.com)

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Nut-Topped Strawberry Rhubarb Muffins

Nut-Topped Strawberry Rhubarb Muffins

Nut-Topped Strawberry Rhubarb Muffins

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

A sweet, crispy topping highlights these tender muffins that are filled with two favorite spring foods, rhubarb and strawberries.  They’re perfect for a bunch or a grab-and-go-breakfast.

                Audrey Stallsmith                                                                           Hadley, Pennsylvania

 

Nut-Topped Strawberry Rhubarb Muffins Recipe

Nut-Topped Strawberry Rhubarb Muffins

2 ¾ cups flour

1 1/3 cups brown sugar

2 ½ tsp. baking powder

½ tsp. baking soda

½ tsp. cinnamon

¼ tsp. salt

1 egg

1 cup buttermilk

½ cup canola oil

2 tsp. vanilla

1 cup fresh chopped strawberries

¾ cup diced fresh or frozen rhubarb

Topping:   ½ cup chopped pecans

1/3 cup packed brown sugar

½ tsp. cinnamon

1 Tbsp. cold butter

In a large bowl, combine the first six (6) ingredients.  In another bowl, whisk the egg, buttermilk, oil and vanilla.  Stir into dry ingredients just until moistened.  Fold in strawberries and rhubarb.  Fill greased or paper lined muffin cups two-thirds full.

In a small, combine the pecans, brown sugar and cinnamon.  Cut in butter until mixture resembles coarse crumbs.  Sprinkle over batter.

Bake at 400 F. for 20-25 minutes or until a toothpick inserted near the center comes out clean.  Cool for 5 minutes before removing from pans to wire racks.  Serve warm.        1 ½ dozen

(Recipe for Nut-Topped Strawberry Rhubarb Muffins was in tasteofhome.com)

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Easy Mini Cheesecake

Easy Mini Cheesecakes

Easy Mini Cheesecakes

Blueberry, oranges, kiwi, pineapple and strawberry are the flavors that bring Spring back to life.  Make these Easy Mini Cheesecakes by using vanilla wafer cookies topped with cheesecake in a muffin tin.

Easy Mini Cheesecake Recipe

Easy Mini Cheesecakes

2 pkg. (8 oz. each) cream cheese, softened

2/3 cup sugar

2 eggs

2 tsp. pure vanilla extract

½ tsp. pure almond extract

12 vanilla wafers

Beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy.  Add eggs and extracts; beat well.  Place a wafer in bottom of 12 paper lined muffin cups. Spoon batter into each cup, filling each 2/3 full.

Bake in preheated 325 F. oven 22 to 24 minutes or until edges are lightly browned.  Cool in pan on wire rack.

Refrigerate 4 hours or overnight.  Top with desired toppings such as fresh fruit, lemon curd, melted chocolate and confectioners’ sugar.          12 servings

(Recipe for Easy Mini Cheesecakes I found in a magazine.)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Rhubarb-Orange Muffins

Rhubarb-Orange Muffins

Rhubarb-Orange Muffins

These scrumptious muffins are perfect for breakfast in bed or a Mother’s Day brunch.   Sour cream gives them an extra-tender crumb.  Add ½ teaspoon grated fresh ginger or lemon peel for a flavor twist.  Mother’s Day is on Sunday May 12th.

Rhubarb-Orange Muffins Recipe

Rhubarb Orange Muffins

1 ¾ cups flour

2/3 cup sugar

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

1 (8 oz.) container sour cream, room temperature

3 Tbsp. orange juice

2 tsp. grated orange peel

2 eggs, lightly beaten, room temperature

5 Tbsp. unsalted butter, melted, cooled

1 cup diced fresh rhubarb (1/2 inch)

2 Tbsp. sparkling sugar

Heat oven to 400 F.  Line 12 muffin cups with paper liners or spray with cooking spray.  Whisk flour, sugar, baking powder & soda and salt in large bowl.

Whisk sour cream, orange juice and orange peel in medium bowl until blended.  Whisk in eggs until well-combined.   Whisk in butter.

Make well in center of flour mixture.  Pour in sour cream mixture; fold into flour mixture.  When about halfway combined, add rhubarb; fold just until no traces of flour remain.  Spoon into muffin cups; sprinkle with sparkling sugar.

Bake 18 to 20 minutes or until tops springs back when gently pressed and toothpick inserted in center comes out clean.  Remove from pan; cool completely.

(Recipe for Rhubarb-Orange Muffins was in Cooking Club magazine, April/May 2011)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Filled Cupcakes Recipe by Mary Beth Schofield/The Greco Family “Cook”Book

Filled Cupcakes

In 1998 my husband, Mike and myself had gone to the First Greco Family Picnic (they have it every 5 years).  Over the next few months, Diane Randesi (one of the children of the Greco clan) had put together a cookbook that everyone who attended the picnic (about 100 people or more) contributed recipe to the cookbook.

Filled Cupcakes Recipe by Mary Beth Schofield/The Greco Family “Cook”Book

Filled Cupcakes

3 cups flour

2 cups sugar

½ cup cocoa

2 tsp. baking soda

2/3 cup vegetable oil

2 cups water

2 Tbsp. white vinegar

2 tsp. vanilla

1 tsp. salt

Filling:   1 large package cream cheese

1 egg

1/3 cup sugar

1 (6 oz.) package Chocolate chips

Combine and mix all ingredients.  Fill cupcake tins 2/3 full.

Filling:  Make mixture of cream cheese, egg, sugar, and chocolate chips.  Drop 1 teaspoonful of this mixture into each filled cupcake tin.

Bake 350 F. for 25 minutes.  

 

(Recipe for the Filled Cupcakes Recipe was in the Greco Family “Cook”Book. Mary Beth Schofield, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Filled Cupcakes, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Thanksgiving Turkey Cupcakes Recipe

Thanksgiving Turkey Cupcakes

Recipes provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

Turn an ordinary cupcake into a Thanksgiving extravaganza with this easy-to-find “secret” ingredient:  caramel!!                                                                                              

Thanksgiving Turkey Cupcakes Recipe

Thanksgiving Turkey Cupcakes

1 can (16 oz.) caramel frosting or frosting of your choice

make cupcakes of your choice (chocolate or vanilla)

Caramels

Dots candies, candy-coated sunflower kernels and Sixlets candies

 

Make your cupcakes then frost them.  For each turkey, unwrap three caramels; place on a small piece of waxed paper.  Microwave on high for 5 -7 seconds or until softened.  Break off desired amount for the body; roll into an egg shape.  Roll two smaller pieces into wings and two pieces into legs.  Press onto body to attach.

For the leaves; roll out Dots candies to 1/8 inch thickness; cut leaf shapes.  Place a turkey on top of each cupcake; arrange leaves, sunflower kernels and Sixlets around the turkeys.

(Recipe for the Thanksgiving Turkey Cupcakes recipe was in the Taste of Home Cupcakes For Every Season, display until April 5, 2011)

 

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Thanksgiving Turkey Cupcakes, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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