1-1/2 cup whole wheat pastry flour ( or any flour on hand should work, except gluten free flour)
1 tsp baking powder
1/2 tsp baking soda
1/2 cup unrefined sugar + 2 tablespoons, you can use 3/4 cup if you like
1 cup ricotta cheese, (I used low fat)
2 organic large eggs
1/4 cup low fat milk
Juice of two limes or lemons
1 -1/2 cup fresh organic blueberries, washed and dried very well, (I used the salad spinner to dry them)
9″ springform pan, coated with baking spray DIRECTIONS:
Preheat oven to 350 F degrees. In a stand up mixer with wire whisk attachment, mix eggs, sugar, milk, lime juice and cheese. Add flour, baking soda and baking power.
Pour batter into prepared pan and sprinkle berries over batter.
Bake for 55-60 minutes. Cool in pan on a wire rack for at least 30 minutes before removing from the baking pan to cool completely on a wire rack.
Optional: Dust cake with confectioners sugar. Enjoy!
1/4 cup unsweetened Applesauce (if you don’t have applesauce then double the oil and add another 1/4 Cup of sugar)
1/4 Cup Avocado Oil
1/2 tsp vanilla extract
1-3/4 cups of Fresh Cranberries
GLAZE:
1 Cup Powdered Sugar
1 Tbsp Milk or Half & Half
1/4-1/2 tsp extract of choice (I used coconut)
DIRECTIONS:
Preheat oven to 350F degrees. Spray an 8 or 10 Cup bundt pan with cooking or preferably baking spray. Set aside.
In a medium bowl. Whisk together Flour, baking powder and salt. Set aside.
In a stand mixer with whisk attachment. Whisk together oil, applesauce and sugar until combined well , about 3 minutes. Add eggs one at a time and mix in until incorporated.
Add the orange juice and zest. Add the sour cream or yogurt.
When incorporated add the flour mixture slowly on medium low speed scraping down the sides with a spatula. When this is all mixed together stir in the cranberries.
Bake for 50 minutes until a tester comes out clean. Let pan set for 15 minutes after you take the cake out of the oven. Turn over cake unto a wire rack to cool.
Mix up your glaze ingredients and pour on top of cake after it’s completely cooled.
Store cake covered in the refrigerator for up to a week.
2-1/2 cups cake flour, sifted, or 2-1/4 cups all-purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup plain yogurt, lowfat or fat free
1- 1/4 cup sugar (I use organic evaporated cane)
1/2 cup avocado oil
1/2 cup egg whites or 3 egg whites
1/2 cup lowfat buttermilk
2 tsp vanilla extract
1/3 cup unsweetened cocoa powder
DIRECTIONS:
Preheat oven to 350°F.
Using cooking spray, grease 2-8″ round cake pans, set aside. Set aside 1/2 cup of the cake flour. In a large bowl, combine the 1-3/4 cups flour, baking powder, baking soda, and salt.
2. In another large bowl, whisk together yogurt, sugar, oil, egg whites, buttermilk, and vanilla. Add yogurt mixture to flour mixture; beat with a wire whisk just until combined. In a medium bowl, combine cocoa powder and the 2 tablespoons espresso powder. Add half of the yogurt mixture (about 2 cups) to the cocoa mixture, stirring until smooth; set aside. Add the reserved 1/2 cup flour to the remaining yogurt mixture, whisking just until combined.
3. Spoon half of the white batter evenly into the prepared pans. Carefully spoon half of the chocolate batter atop the white batter in pan in an even layer. Repeat layers with remaining batter. Using a knife or a toothpick and make swirls for the marble effect.
4. Bake for 25 to 28 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove cake from pan. Place cake on a wire rack and cool completely before frosting.
You may frost with any favorite frosting or use my go-to Chocolate Frosting.
1 egg, beaten for egg wash (optional)…gives a nice sheen to the braid.
DIRECTIONS:
Place the dough on lightly floured surfaced and roll out dough to about 1/2″ thick. Spread the hazelnut butter in the center of the dough in a long rectangle (look at the image posted). Add the chocolate chips on top.
Make cuts along the edges of the dough. (Again, See graphic on post for more detail.) Make as many cuts along the sides as you want, just make sure to have the same amount on each side.
After cutting 6-8 strips of dough on the sides, you are ready to braid.
Fold the top and the bottom ends over the chocolate first, then cross the side strips over each other to make the braid.
Brush the braid with an egg wash you can make with one beaten egg and a splash of cool water.
Bake the pastry according to the package directions.
Remove the braid before it gets golden brown. I had to bake mine for about 30 min. Top with almonds and then place back into oven until golden brown.
Let it cool for about 10 minutes, then dust with powdered sugar (optional).
I made these using this recipe….Apple Roses . They came out delicious and everyone scarfed them down so fast there were no leftovers…can’t wait to make these again!
1 cup mashed banana (roughly 2 medium ripe bananas)
1 tablespoon white distilled vinegar
1 teaspoon vanilla extract
1 -1/2 cups semisweet chocolate chip DIRECTIONS:
Preheat oven to 350F. Lightly grease an 8×8 square pan.
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
In another large bowl, whisk together the soymilk, oil, banana, vinegar, and vanilla. Pour over the dry ingredients and mix everything until combined, being careful not to overwork the batter. Stir in 3/4 cup chocolate chips.
Spread the batter into the pan and top with the remaining 3/4 cup chocolate chips. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean (it may have some chocolate on it). Cool completely before cutting and serving.
2 cups yogurt (non-fat, full-fat, Greek – they all work)
1-1/2 cups sugar, I use organic evaporated cane sugar
3 eggs, room temperature
4 Tbsp fresh lemon juice
3 Tbsp fresh lemon zest
1/4 cup unsweetened applesauce
1/4 cup avocado oil
1 tsp vanilla extract
1 Tbsp poppy seeds
DIRECTIONS:
Preheat oven to 350ºF. Spray 10” bundt pan with non-stick spray or baking spray.
Using a stand mixer, beat yogurt, sugar, eggs, lemon juice, lemon zest and vanilla. Once fully combined, add applesauce and oil and beat until thoroughly combined.
In a separate large bowl, whisk flours, baking powder and salt.
With mixer on low, add dry ingredients in 2-3 additions, stopping to scrap down sides until well combined. Stir in poppy seeds.
Pour batter in prepared pan and bake 50-55 minutes, or until tester comes out clean. Remove from oven and let stand 10 minutes in the pan.
Place a wire cooling rack over a rimmed cookie sheet. After cake has cooled 10 minutes, invert cake on to the wire rack. Allow cake to cool completely before glazing.
Hi Everybody! I’ve been trying to post the recipe of these fluffy cupcakes for a while now and just haven’t found the time to do so. Finally, with my daughter home from preschool today, I decided to do it now. The irony! Usually, I wait to post recipes when she’s in school or asleep lol. Anyways, as you all probably know, I have had my fair share of cupcakes from different frostings, crumb texture, flavors, etc….However, I came across a recipe that I was bound to try after tweeking it a bit. I’m a sucker with anything blueberry. Like my recipe, Blueberry Coffee Cake, has the most delicious streusel crust not to mention the sweet & tart bursts of yumminess from the blueberries just make you yearn for seconds! This cupcake recipe gave me and the family the same effect! My sister, Diana, has a very picky palate and described these cupcakes as a tease in a wrapper. Her reaction after having one was “Only 3 delicate bites and it was gone! Why!? I want MORE! These cupcakes remind me of angel food cake with blueberries in it”. So I knew this recipe is a winner. They’re great for hosting a dessert party. Real crowd pleaser….that is if you like blueberries, but I mean, who doesn’t like blueberries!? Unless, of course it’s an allergy issue then I totally understand! In that case you may substitute blueberries for other berries in the recipe. Try it today and let me know how they turn out. Enjoy!
Yields about 18 cupcakes
INGREDIENTS:
Blueberry cupcakes:
1/4 cup (1/2 stick or 57 grams) unsalted butter, room temperature
1/2 cup evaporated cane sugar
2 large eggs
1/3 cup sour cream or nonfat yogurt
1/4 cup unsweetened applesauce
1 tablespoon vanilla extract
1 3/4 cups (175 grams) cake flour
1 -1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cups milk (I use 1% Milkfat)
1 -1/2 cups (340 grams) fresh blueberries, washed and dried
Frosting:
8 oz. container Mascarpone Cheese, room temperature
1/4 cup Heavy Whipping Cream
1 tsp Lemon Extract
1/2 tsp Vanilla Extract
1 Tbsp Lemon Juice
3 Cups Confectioner’s Sugar
DIRECTIONS:
Preheat oven to 350 degrees F (180 degrees C). Line a cupcake pan with baking cups.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the sour cream or yogurt, applesauce, and vanilla extract. Gradually add in the cake flour, baking powder, baking soda, and salt. Mix in the milk, stirring until batter is uniform and smooth. Stir in the blueberries.
Fill baking cups about 2/3 full (or a little less) and bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven, transfer cupcakes to a cooling rack, and allow to cool to room temperature before frosting.
For Frosting:
Add mascarpone into a stand up mixer with whisk attachment. Whisk mascarpone on medium speed for about a minute. Add powdered sugar a cup at a time until creamy. Add lemon extract and vanilla extract. Set aside. In another mixing bowl. Beat the heavy cream first on medium low for a few seconds then increase speed to medium high until you get a nice whipped cream. Fold in the cream into the mascarpone mixture. Using a frosting piping bag with a star tip attachment pipe on the frosting to the cupcakes and decorate with any sprinkles and a blueberry on top….Happy Indulging!
Original recipe has been adapted from Pastry Affair.
*Note: If you do not have buttermilk, you can add 1 Tbsp of White Vinegar or Lemon Juice to a measuring cup and fill it up to 1 Cup with Milk. Stir and let it stand for 10 min until it thickens to mimic buttermilk. Now you may use 1/2 cup for this recipe and store the other half for another recipe.
DIRECTIONS:
Heat the oven to 350°F.
Grease an 8 x 8 square baking pan. Set aside.
In a large bowl, beat butter and sugar until light and fluffy. Beat in an egg, then lemon zest and vanilla. In a separate bowl, whisk together flour, baking powder, and salt. Mix the dry ingredients into the wet ingredients in three additions, alternating with a third of the buttermilk at a time, until all of the ingredients are incorporated into the batter. Gently fold in the blueberries. Pour batter into the prepared pan and spread into an even layer. To make the topping, whisk flour, sugar and cinnamon and then cut the butter in using a pastry blender or 2 knives cutting in opposite directions until the bitter resembles course meal. Sprinkle the top of the batter with streusel topping.
Bake for 45-55 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool at least 10 minutes before cutting it into squares.
**If you’re using frozen blueberries, be very careful because they tend to bleed during mixing and baking (purple swirls can be pretty, but purple cake batter is a little unappealing). Let the frozen blueberries thaw thoroughly, drain the liquid, and instead of folding them in, here’s what you should do: spread a thin layer of batter on the bottom of the prepared pan, sprinkle a handful of blueberries over the batter, cover with another thin layer of batter, and repeat until all of the blueberries are embedded in the batter.
STORING: I stored these in an airtight container in the fridge, but streusel topping loses its crunchiness with moisture, so these are definitely best eaten the day of. You can also leave them on the countertop, loosely covered with plastic wrap, for a maximum of two days.
Original recipe was adapted from The Tasty Bite Blog.
This is the most moist, chocolatey banana cake recipe I have ever made! I assure you it’s the easiest as well…..not to mention it doesn’t require any fat! Yes- I said NO FAT, which means no butter or oil.
Recipe Yields: 9 or 12 servings depending on how you want to cut the cake.
Note: for 9 servings, it’s 280 calories per square (with white chocolate drizzle); 260 calories without drizzle.
For 12 servings, it’s 210 calories with white chocolate drizzle; 195 calories without the drizzle.
INGREDIENTS:
3 medium ripe Bananas, mashed
1/3 cup brown sugar
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1 large egg
1 cup white whole wheat flour (may use all purpose as well)
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp sea salt
1 cup dark or semi-sweet chocolate chips
2 Tbsp Mini Dark or semi sweet chocolate chips-optional
1/4 cup white chocolate chips, melted for drizzle (optional)
DIRECTIONS:
Heat oven to 350F. Have an 8×8 baking pan greased with cooking spray.
In a stand mixer with a paddle attachment, mix mashed bananas with brown sugar until the sugar is dissolved. Add egg, vanilla and applesauce and continue mixing on medium speed. In a separate bowl, mix flour, cocoa powder, baking soda and salt. Add to the wet ingredients and mix on low until just incorporated. Scraping the walls of the bowl in between. Fold in chocolate chips. Pour into prepared baking pan and spread evenly into all corners. Sprinkle the mini chocolate chips on top and bake for 25-35 min. Check the center with a toothpick to determine whether it’s completely baked through. Let cool for about 30 min before drizzling.
INGREDIENTS:
