Thank you to the U.S. Highbush Blueberry Council for sponsoring this post.
My kids think that pancakes are one of the best foods ever created. In many ways, I agree with them since I often rely on them for a quick breakfast-for-dinner meal solution. Add in some frozen blueberries and bake them in a mini-muffin pan, and now you have deliciousness in every bite!
Special occasions call for incredible cupcakes like these red velvet cupcakes. What I love about this recipe is that they are fancy enough to serve at an event or party and no more difficult than any other cupcake recipe.
In just a couple of weeks, I’ll be celebrating my 13th Wedding Anniversary by hosting a party for family and friends at the historic Columns Hotel in New Orleans, the same place we got married.
You’d think that figuring out what to serve for dessert would be easy, quite the opposite! This time around, I wanted something different and fun, and that’s when my daughter suggested we serve cupcakes to our guests.
After a few weeks of testing different recipes, we all agreed that red velvet cupcakes were the winners. We decided to make these ourselves, in batches, with our favorite flour from Bob’s Red Mill, our partners for today’s recipe.
In the past, I’ve shared our favorite birthday cupcakes that can be made with regular flour or Bob’s Red Mill 1-to-1 gluten-Free Baking Flour. We’ll be making a few batches of the recipe that are gluten-free to accommodate some of our guests with gluten allergies at the party. Whether you make this recipe with their regular four or the 1-to-1 gluten-free baking flour, the measurements will be the same.
So back to these incredible cupcakes. The red velvet flavor has a special meaning in our celebration. When we got married, we chose the top layer of our cake to be red velvet. On our first anniversary, my husband and I took it out of the freezer and sat cross-legged on our living room floor where we proceeded to share that top layer and reminisced over our first year together.
As you can imagine this recipe has really come full circle. The cupcake and frosting recipes come from my auntie Colleen, who shared it with me years ago. I’ve made it a few times before for special occasions as a cake, and it’s always devoured by our guests.
If you plan on making these cupcakes for a special occasion and want to make them ahead of time, you can bake and freeze the finished cupcake for up to 2 weeks and frost them the day before the event (as I plan on doing. Bob’s Red Mill’s flour yields perfectly moist cupcakes in this recipe, whether you bake them fresh or ahead of time. Now, the only thing left to do is figure out how to create a beautiful serving table big enough to accommodate 180 cupcakes!
Given that I’ll be making 15 or more dozen cupcakes, I had to figure out a way to simplify the process. Sifting is key to give these cupcakes that light and fluffy texture we all love. Skipping the sifting and making it all in a single bowl yielded denser cupcakes, which are still really good but some rose more as they were baking than others.
Whether you are celebrating an anniversary like me, or a birthday, or you just want to bake delicious cupcakes for your family and friends, I hope you enjoy this incredible recipe that has been in my family for a few years and that we absolutely love.
2 large eggs, room temperatureEggs Large White$1.29 thru 10/22
1/2 teaspoon red gel-paste food color
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar
Cream Cheese Frosting
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
To finish, use a small offset spatula to spread cupcakes with frosting.
8 ounces (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
4 cups confectioners’ sugar, sifted
3/4 teaspoon pure vanilla extract
Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth.
—- From time to time, I work with awesome companies to develop recipes for this website. Today’s post was brought to you by Bob’s Red Mill. All opinions are 100% my own. Thank you for supporting the brands that encourage my creativity.
Today’s lunchbox cookie recipe is for days where you can’t decide whether to add a granola bar or a cookie in the lunchbox; except this recipe is much healthier than anything you’ll find pre-packaged in any grocery isle.
The two recipes that are sure to win over my children for breakfast are pancakes and muffins. But when it comes to muffins, “the ones with crumbly topping on top are the best!” as my daughter likes to say.
And today’s pear crumble muffins are no different. Moist in the inside, with a fluffy and airy texture, topped with a crisp crumble are winners every time!
My grandmother used to use canned pears in her pear crumble muffin recipe, which is why I’m excited to have partnered with Libby’s to make these quick and delicious muffins that make a terrific special breakfast for all ages.
As a child living in Spain, I spent most afternoons and weekends at my grandmother’s house. Over the years, I learned to appreciate the love and kindness that went into every meal she cooked. But baking, though, those were special treats reserved for the weekend.
As an inquisitive child, I would ask a lot of questions that I’m sure my grandmother found to be repetitive and possibly annoying. You know, the type of questions that would start with “why” and end with “but why?”
To her credit, she never grew tired of explaining why things had to be done in a certain way in the kitchen. It’s because of her answers that I am now able to create easy shortcuts in many recipes or know why it’s good to use canned fruit in many of her baked goods recipes.
She’d say that canned fruit has a consistent texture that always cooks evenly. And, even with small baked goods like muffins, the result would be fruit with a softer texture that is pleasant with every bite. This isn’t always the case with fresh fruit, as it often takes longer than the baking time for it to soften up. Plus, the canned pears in this recipe are high in moisture, so they help the muffins have a softer and fluffier texture.
As I share many of her recipes in this blog and my cookbooks; one of the questions that I’m often asked is if she left me a recipe book of sorts. Sadly, no. My aunt Amparo is a chef, and thankfully she has written down many of my grandmother’s recipes as cooked them along with her over the years.
And this recipe is one of them. Check out how easy these muffins are to make:
What I love about this particular recipe is that the crumbly topping gives it a fanciness of sorts, but in truth, it’s simple to make. And, to make them ultra convenient, the batter can be made the night before, the pan can be lined and filled, and baked in the morning.
Because really, who has time to measure flour early in the morning barely caffeinated? Not this girl. My husband jokes that I don’t get breakfast started until the first cup of coffee kicks in, so there is always that!
The crumbly topping of this muffin not only looks fantastic but will leave you wanting more. And with Libby’s making a large variety of canned fruits, you can use just about any substitute for the pears making this recipe very flexible.
1 15 oz. can of Libby’s® Pear Halves in Pear Juice, drained, about 1½ cups chopped
Preheat oven to 375F and line 12 muffin cups with paper liners or generously grease and flour each cavity.
Prepare the crumble toppings by combining with a fork the dry crumble ingredients in a medium bowl. Then, pour the melted butter into the mixture and with the fork or by using your hands, combine mixture into a crumbly topping. Set aside.
In a medium bowl, combine flour, baking powder, cinnamon, and salt. Set aside.
In a large bowl or the bowl of your food processor, combine melted butter (or coconut oil), brown sugar, granulated sugar, milk, eggs, and vanilla.
Gradually add in flour mixture into the wet mixture until just combine, careful to not over mix. Gently fold in chopped pears.
Divide batter into the prepared muffin tins, filling them about 3/4 full. Top with crumble topping (you might have a little extra) and bake, for 22-25 minutes until the crumble tops are golden and a toothpick inserted in the middle comes out clean.
Remove from oven and allow muffins to cool prior to serving.
Make these whole-wheat by using whole-wheat baking flour (white whole-wheat). If you use regular whole-wheat flour, use only 50% whole-wheat and 50% all-purpose flour to avoid dense muffins. You can make these gluten-free by using a 1:1 gluten-free flour mixture. Depending on the brand, you might need 2-3 tablespoons less flour as gluten-free flour absorbs more liquid.
—- From time to time, I work with awesome companies to develop recipes for this website. Today’s post was brought to you by Libby’s. All opinions are 100% my own. Thank you for supporting the brands that encourage my creativity.
In the past, I’ve tried to add more fiber to my family’s diet in what I thought would be tasty baked goods. Most recipes, however, incorporate wheat-bran and grains and tend to yield dry, not-so-tasty muffins. If you’ve been searching for a tasty way to add more fiber to your diet without adding more grains, you are going to love today’s sweet, moist, and delicious high fiber paleo breakfast muffins recipe.
If you love pumpkin scones, you are in for a treat today!
I combined my 3 favorite versions for pumpkin scones into a single post (see all 3 recipes below). Pictured are the gluten free scones, although the ones in the original recipe come out looking the same. The paleo/grain free version is just as delicious (or more).
Root vegetables are perhaps the most ignored veggies when it comes to cooking. The idea that they are difficult to cook or take a long time is a myth, and I hope today’s recipe encourages you to make them more often. Continue reading