These raspberry cupcakes strike the perfect balance between sweet and tangy, soft and indulgent. With juicy raspberries folded into the batter alongside chunks of white chocolate, each bite delivers a ...

Each month I do a “Beer in the Kitchen” column that highlights something delicious you can make using your favorite brew. This month I thought I’d try something different, and try a liquor recipe ...

WE DID IT! WE MADE IT THROUGH JANUARY! How is everyone feeling? I’m so glad you’re here! I don’t know about you but last month really kicked my ass. I could not possibly be more excited that it’s over ...

Preheat oven to 360º. Line a muffin tray with 12 pieces of muffin cups. Mix flour, sugar, cocoa powder and baking powder. Stir in sunflower oil and vegetable milk with the whisk. Divide the resulting ...

I know that cupcake frosting is typically made with vegan margarine and confectioner’s sugar, which equals mad calories and a sky-high fat percentage. I was interested in trying other ingredients to ...

1. Preheat the oven to 350 degrees. Place 12 liners in a cupcake pan. 2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. 3. In the large mixing bowl of a stand mixer ...

These delicious raw cupcakes will brighten your afternoon and are just what the nutritionist ordered — refined white sugar is nowhere to be seen, they have a fibre content that rivals a bran muffin ...

The Washington red raspberry industry partnered with Rubicon Bakers' Research and Development team to feature a Washington red raspberry puree in both the filling and icing – the perfect complement to ...