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Easy, simple, summery strawberry cupcake recipe to help you zip through your strawberry picking/farmer’s market haul! What’s great about this recipe is that it can be made from strawberry puree, so if you can puree some peak season strawberries right now, you can recreate the summery feeling whenever you feel like it!
Continue reading “Strawberry cupcakes with strawberry cream cheese frosting”
This post is a PSA for the glorious combination of blackberries and coconut. Try these out, and you too will wonder why we don’t see these two ingredients together more often! Strawberries and raspberries, sure – but why not blackberries! It’s baffling.
Here I’ve adapted a simple, dairy-free coconut muffin recipe into one that has pops of plump blackberries, that are almost jammy when baked. These are totally delicious and satisfying unadorned, but I couldn’t resist making a gorgeous lavender colored blackberry buttercream to show them a little extra love!
The cupcakes come together in no time, with no beaters or special equipment! I added some coconut flour in addition to the coconut oil, coconut milk and shredded coconut (okay – these are VERY coconut-y), that I think lends a nice bite to these treats!
Continue reading “Blackberry coconut cupcakes with blackberry buttercream”
An ultra-luxe pound cake recipe adapted to cupcake format, with a lemon flavor so bright and cheerful, it will make all the zesting and juicing well worth the effort! The citrus plays beautifully with the buttery poundcake here. As a poundcake purist I can safely say that if you are going to mess with a classic, you better do it right!
We start by zesting and juicing a whole lot of lemons for this cake. 8 lemons sounds like a lot, but you are doing the work for the batter, the syrup (to soak the cupcakes and make them extra moist and lemony) and the sharp, tart glaze that will wake you up!
Put on some nice music and get right to it!
Continue reading “Lemon cupcakes with lemon icing”