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Coffee and Coconut Cupcakes

Coffee and Coconut Cupcakes

These cupcakes are coconut-themed, that’s for sure! We’ve used this tropical fruit as coconut sugar, coconut flour, flakes, oil, and coconut milk. A lot of coconut stuff, but that’s not all. Coffee grounds and almond flour also have their say in this.

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Ingredients Needed for Coffee and Coconut Cupcakes

½ cup coffee grounds
⅓ cup coconut sugar
⅓ cup coconut flour
⅓ cup almond flour
⅓ cup coconut flakes
3 tablespoons cornstarch
1 teaspoon baking powder
⅓ cup coconut oil
½ cup coconut milk
1 teaspoon vanilla extract
5 stiff egg whites

How to Make Coffee and Coconut Cupcakes

  1. Add the coffee grounds, coconut sugar, coconut flour, a dash of salt, the almond flour, coconut flakes, cornstarch, and baking powder to a bowl.
  2. Whisk shortly.
  3. Keep adding the coconut oil, coconut milk, and vanilla extract. Mix until even.
  4. Add the stiff egg whites and mix some more.
  5. Transfer the mixture to cupcake forms.
  6. Add these to a baking dish and bake for 25 minutes at 360ºF/180ºC.
M&M and Oreo Cupcakes

M&M and Oreo Cupcakes

These vanilla-flavored cupcakes have a lot of calories and carbohydrates, right? But what would you expect from such a deliciously sweet treat? Their Oreo and M&M buttery load is decadence in small packages.

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Ingredients Needed for M&M and Oreo Cupcakes

1 egg
⅓ cup melted butter
1 teaspoon vanilla extract
2 tablespoons of brown sugar
½ cup flour
½ teaspoon baking soda
4 oreos, crumbled
2 tablespoons of m&m

How to Make M&M and Oreo Cupcakes

  1. Add the egg to a bowl and whisk it. Whisk in the melted butter and vanilla extract. Gradually add the brown sugar and whisk some more. Set aside.
  2. Add the flour and baking soda to a bowl. Season with salt and mix.
  3. Add the egg mixture and mix until you have a dough. Mix in 2 crumbled Oreo cookies.
  4. Split the dough into 2 equal pieces. Shape them into spheres and add them to two small ramekins. Press them gently.
  5. Garnish each one with the remaining Oreos and with M&Ms. Bake for 20 minutes at 350⁰F/175⁰C.
Walnut and Chocolate Milk Cupcakes

Walnut and Chocolate Milk Cupcakes

You can make these cupcakes in no time and eat them just as quickly. Of the 200 minutes, you need to put them together, the most of it is refrigeration time, 180 minutes to be more exact. Time well spent, if you like finger-licking milky and chocolatey bites. Cupcakes that combine the Crunchy and Creamy in a delicious way.

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Ingredients Needed for Walnut and Chocolate Milk Cupcakes

1 cup condensed milk
½ cup cocoa powder
2 teaspoons of butter
orange zest
1 tablespoon heavy cream
1 teaspoon olive oil
⅓ cup walnuts, crushed

How to Make Walnut and Chocolate Milk Cupcakes

  1. Add the condensed milk to a cooking pot over low heat. Also, gradually add the cocoa powder while continuously whisking. Whisk until smooth.
  2. Add the butter and heavy cream, season with orange zest, and whisk more until even.
  3. Transfer the mixture to a 7 x 5 x 1 inches (18 x 12 x 2.5cm) baking dish and refrigerate for 2 hours.
  4. Remove from fridge. Grease your hands with the olive oil to avoid sticking and transfer the chocolate mixture to cupcake baking paper cups. We needed 9 of them.
  5. Top with crumbled walnuts and refrigerate for 1 hour.
Devil's Cupcakes

Devil’s Cupcakes

Embrace your dark side this Halloween by making these terrifying cupcakes! We’re kidding, they’re totally harmless. Making them is quite easy and they’re going to be a hit for your Halloween party. And who knows, you might make them for other occasions also.

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Ingredients Needed for Devil’s Cupcakes

7 ounces of muffin mix
3 eggs
½ cup vegetable oil
2 tablespoons of milk
5 ounces of whipped cream
1 teaspoon food colouring
4 ounces of black marzipan

How to Make Devil’s Cupcakes

  1. Add the eggs, muffin mix, and vegetable oil in a large bowl. Mix them until you obtain a smooth, silky dough.
  2. Grab a 12-slot muffin tray (or 2 six-slot) and fill its empty slots with the muffin wraps.
  3. Add the muffin mixture inside the muffin tray.
  4. Slide the tray into the oven for the next 25 minutes at 360 degrees F/180 degrees C.
  5. Mix the whipped cream and red food coloring in a large bowl.
  6. Cut the black marzipan into small bits and shape them into horns. Make 2 horns for each cupcake.
ladyfinger cupcakes with whipped cream

Ladyfinger Cupcakes With Whipped Cream

These are definitely not basic cupcakes, but the extra time investment is worth it. And the results will make you want to lick your fingers. Assemble the baked cupcakes by sticking the ladyfingers on them with some Nutella. Then fill them with whipped cream for a sweet but airy final touch.

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Ingredients Needed for Ladyfinger Cupcakes With Whipped Cream

2 egg whites
4 tablespoons of powdered sugar
green food colouring
1 ¾ pounds of ladyfingers (4 packs of 12)
1 cup nutella
1 cup whipped cream
cocoa powder for garnishing

How to Make Ladyfinger Cupcakes With Whipped Cream

  1. Preheat the oven to 240⁰F/120⁰C.
  2. Add the egg whites to your stand mixer and whip them until smooth. As you do that, add the powdered sugar, too.
  3. Draw a few lines of food coloring on the inside of a piping bag using a fine brush. Fill the piping bag with the sweet beaten egg whites.
  4. Fill a 6 cupcake form with this cream. Bake in the oven for 50 minutes. Turn off and open the oven, to let the meringue cupcakes cool slowly, then transfer them to a wire rack to cool completely.
  5. For each ladyfinger, cut off 1/3 of it and discard it. You’ll keep the 2/3 pieces.
  6. Add some Nutella on the cut-off end of the interior side of each ladyfinger. Stick them vertically on the sides of the cupcakes. Use 8 of them for each cupcake.
  7. Fill the empty space between the ladyfingers with whipped cream, then sprinkle some cocoa powder on top.
aromatic sweet potato cupcakes

Aromatic Sweet Potato Cupcakes

These cupcakes can be best described as sweet, aromatic, and velvety. Their fluffy texture comes from the flour mixture, the milk, and sweet potato puree. Pump up the flavor of these guys by mixing the flour with clove, ginger, and cinnamon and the milk with vanilla.

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Ingredients Needed for Aromatic Sweet Potato Cupcakes

½ cup flour
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon clove powder
¼ teaspoon ginger powder
⅓ cup sugar
¼ cup brown sugar
¼ cup vegetable oil
1 teaspoon vanilla extract
½ cup milk
½ cup sweet potato puree

How to Make Aromatic Sweet Potato Cupcakes

  1. Preheat the oven to 400⁰F/200⁰C.
  2. Add the flour, cinnamon, baking powder, clove powder, salt, and ginger powder and mix using a whisker. Set aside.
  3. Add the sugar, brown sugar, vegetable oil, vanilla extract, and milk to another bowl. Whisk.
  4. Pour the wet mixture over the flour mixture gradually while whisking. Add the sweet potato puree and whisk further until smooth.
  5. Transfer the final mixture to a piping bag then fill with it cupcake cups. We’ve got 6 of them.
  6. Bake for 18-20 minutes.
Cauliflower and Quinoa Cupcakes

Cauliflower and Quinoa Cupcakes

Here is yet another example of healthy and vegetarian food you’ll love to try. The smoothness of the cauliflower, quinoa, and other cooked vegetables pairs very well with the slight crunchiness resulted from baking. Serve them along with green salad and lemon wedges.

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Ingredients Needed for Cauliflower and Quinoa Cupcakes

1 teaspoon pink himalayan salt
8 ounces of cauliflower
½ tablespoon vegetable oil
1 onion, chopped
½ yellow bell pepper, diced
½ red bell pepper, diced
1 cup quinoa
¼ cup grated parmesan
2 ounces of baby spinach, chopped
½ teaspoon pink himalayan salt
2 eggs, whisked
olive oil
salad mix
4 lemons wedges
6 cherry tomatoes, halved

How to Make Cauliflower and Quinoa Cupcakes

  1. Bring a medium cooking pot halfway-filled with water to a boil over medium heat, salt it and add the cauliflower florets. Cook them until fork tender or for 15-20 minutes. Add them to a blender and blend. Set aside.
  2. Heat the vegetable oil in a skillet over low heat, add the onion and cook it until tender. Add the yellow and red bell pepper, season with salt and pepper, cook and stir for 2 minutes.
  3. Cooking the quinoa:
    Rinse it under cold water using a strainer, transfer to a smaller-medium cooking pot filled halfway with boiling water. Cook for 15-20 minutes, then strain it.
  4. Transfer the cooked veggies to a bowl, add the blended cauliflower, cooked quinoa, parmesan, and baby spinach. Season with salt and pepper and add the whisked eggs. Mix everything using a spatula.
  5. Spray olive oil into each cup of the 6 cup cupcake tin. Fill them with the veggie mixture and bake for 25 minutes at 370⁰F/185⁰C.
  6. Serve the cupcakes on a bed of green salad with cherry tomatoes and lemon wedges.

Coconut Cupcakes

Indulge in your coconut fantasies with these delicious coconut cupcakes. But you don’t have to be a coconut aficionado to be a fan of them. They’re so tasty and delicious they’ll be gone in no time, so be sure to make plenty of them if you’re planning a party!

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Ingredients Needed for Coconut Cupcakes

½ cup coconut oil
½ cup sugar
3 eggs
1 ½ cups of gluten free flour
1 teaspoon vanilla extract
1 ¾ cups of coconut milk

For the sugar glaze:

½ cup powdered sugar
¼ cup milk
1 cup shredded coconut, for topping

How to Make Coconut Cupcakes

  1. Preheat the oven to 360°F/180°C.
  2. First, add the coconut oil and sugar in a large bowl.
    Start mixing them for around 5 minutes, until light and creamy. Slowly add the eggs, one at a time.
    Mix until fully combined.
  3. Keep your mixer on, and slowly add the flour and vanilla extract while continuously mixing. Keep your mixer on, and continue the process while slowly pouring the coconut milk. The dough should be enough for approximately 12 cupcakes.
  4. Place muffin wraps inside the empty muffin tins. Pour the mixture filling the muffin tray.
    Slide the tray into the oven for the next 20 minutes.
  5. For the sugar glaze, whisk the powdered sugar and milk in a large bowl.
    Spread 1 teaspoon of glaze over each cupcake.
  6. Top them with shredded coconut!

Apple Cupcakes

When you want to spoil yourself with a sweet, but healthy dessert, make these apple cupcakes! Don’t skimp on the cinnamon!

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Ingredients Needed for Apple Cupcakes

4 apples
2 tablespoons of cinnamon
½ cup sugar
½ cup raisin
3 tablespoons of crushed walnut
1 puff pastry sheet

How to Make Apple Cupcakes

  1. Preheat the oven to 350 degrees F/180 degrees C.
  2. Peel the apples and shred them. Add the cinnamon, the sugar, the raisins, and the walnuts.
  3. Combine all the ingredients.
  4. Cut the puff pastry sheet into 12 squares.
  5. Grease a muffin pan and put the puff pastry squares into each form.
  6. Add the apple mixture.
  7. Bake it for 20 minutes.
  8. After you bake the apple cupcakes, cut the edges of the puff pastry with scissors.
  9. If you want, top it with store-bought colored frosting.

Zucchini Cupcakes

Grate some zucchini for some surprisingly delicious cupcakes you can eat as snacks, breakfast, lunch, and even dinner. They’re moist, sweet, and will brighten up your day, for sure!

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Ingredients Needed for Zucchini Cupcakes

2 cups of cake mix
2 eggs
3 tablespoons of oil
½ cup milk
1 zucchini, shredded

How to Make Zucchini Cupcakes

  1. Preheat the oven to 350 degrees F/175 degrees C.
  2. Add the cake mix, eggs, oil, milk, and shredded zucchini in a large bowl.
  3. Use a mixer to make the batter.
  4. Prepare a 6-cup muffin pan and a 4-cup muffin pan. Sprinkle flour over them.
  5. Pour the batter into the pans.
  6. Cook in the oven for 20 minutes.
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