Category Archives: Muffins and cupcakes

Deep Chocolate Chickpea Cupcakes

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These Deep Chocolate Chickpea Cupcakes are completely vegan – no dairy or eggs . They have nothing to lose though in flavor or texture. In addition they’re packed with protein provided by the chickpea flour, almond meal and almond milk. And they’re so easy to make, just combine and beat together the dry and wet ingredients. I whipped them up before breakfast and in 20 minutes they were out of the oven. And they’re healthy enough for breakfast too. Continue reading →

Ice Cream Scones

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Ice- cream cones for breakfast? No, not exactly, it’s actually ice-cream scones! That is scones made from melted ice-cream (especially chocolate if you have any left over lurking in a corner of your freezer and you don’t know what to do with it). Make these scones using the same recipe of “Controversial Cream Scones” in this blog substituting about half the quantity of cream with melted ice-cream. The rest is easy as pie as you’ll see in the directions! Continue reading →

Whole Wheat Popovers

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I’ve never made a perfect popover until I tried “The Joy of Cooking” version. Popovers can be tricky and all the conditions to make them must be exact: the consistency of the batter has to be not thicker than whipping cream, the temperature of the ingredients should be at room temperature and the oven very hot with all the heat coming from the bottom. I also floured the buttered tins to ease the removal of the popovers. The classic popover is made from white flour but I prefer the taste and health benefits from this whole wheat version. You can also add chopped herbs like parsley and thyme or spices of your choice for extra flavor. The English version of the popover (and probably its origin) is the Yorkshire Pudding, which isn’t a pudding as Americans would imagine but a similar recipe using hot beef roast drippings in the bottom of the tin. Continue reading →

Nutty Chocolate Beet Cupcakes

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You can’t beat these nutty chocolate beet cupcakes in healthiness with any other chocolate dessert that I can think of. You’re practically having your vegetable and dessert at the same time! And the rich chocolate flavor doesn’t reveal the “mystery” ingredient at all – the beets actually seem to enhance it making the cupcake moister without hardly any fat at all – only a couple of tablespoons of coconut oil and a minimum of natural coconut sugar. And the omega 3 rich nuts make a perfect topping. Continue reading →

Aquafaba Popovers

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These aquafaba popovers actually didn’t turn out as regular popovers in that they came out flat and didn’t rise up to my expectations. I’m posting them here anyway until I find the a.f. recipe that works – if there ever is one! Even though they didn’t puff up they were still delicious – delicately crunchy on the outside and soft on the inside. Great with maple syrup – the texture and taste almost like a miniature waffle. Continue reading →

Pistachio Vegan Cupcakes

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I made these wonderful little pistachio vegan cupcakes thanks to a vegan pastry course I took at the “Kilometro Bio” vegan restaurant in Monza. Here we learned all sorts of tips on how to substitute egg whites with aquafaba, how to make vegan butter for pastry crusts (crostata) and a wealth of other information on vegan baking. These cupcakes with their rich pistachio flavor also have an interesting souffle like texture which really makes them melt in your mouth. Using these white silicone teacups also made it much easier to bake and serve them. Continue reading →