One Minute Vanilla Cake – Shortcake Style

I like to package the dry ingredients in Ziploc bags so they are ready to just add the wet ingredients into for a quick dessert.  Great cooking project for children and they also make cute gifts.

 
One Minute Vanilla Cake - Shortcake Style
Serves 1
A quick project for a not too sweet dessert. Perfect project for children. It's easy and quick.
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Ingredients
  1. 4 Tbsp of White Spelt Flour or flour of your choice
  2. 1/8 tsp salt
  3. 2 tsp sugar
  4. 1 packet of stevia (or 1 more Tbsp of sugar)
  5. ¼ tsp baking powder
  6. 1 Tbsp of Canola Oil
  7. 3 Tbsp Milk of Choice (I like either unsweetened almond milk or coconut milk)
  8. ¼ tsp pure vanilla extract
  9. Strawberries
  10. Pomegranates
  11. Whipped Cream
Instructions
  1. Prepare medium size ramekin or coffee cup by spraying with PAM.
  2. Mix dry ingredients together.
  3. Add wet ingredients. Mix well.
  4. Pour batter into prepared cup.
  5. Microwave on high for approximately 45 seconds. Eat warm or let cool. The cooler the cake the easier it will come out of baking dish.
  6. Split cake when cook and layer with fresh sliced strawberries, whipped cream. Garnish top with pomegranates or sliced strawberries
Deliciously Inspired http://www.deliciouslyinspired.com/
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Peanut Butter and Chocolate Swirl Cupcakes

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This cupcake delivers big on taste even without the frosting; and it’s so pretty the way the two batters bake up leaving a swirly look.

 I love my husband because after 35 years of marriage he continues to surprise me.  Who knew that a few years ago he would show an affection for….wait for it….yes – the sock monkey.  So you can imagine how I giggled (Reminder to Self:  Don’t giggle out loud in a store – people will begin to wonder) when I discovered sugar monkey cake decorations.

PB & Choc Swirl Cupcakes-Complete

Peanut Butter and Chocolate Swirl Cupcakes
Serves 18
Peanut Butter and Chocolate Batters equals swirly goodness with a dollop of buttercream frosting.
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Prep Time
15 min
Total Time
1 hr
Prep Time
15 min
Total Time
1 hr
Ingredients
  1. 1/4 cup butter
  2. 2 eggs
  3. 1-1/2 cup flour (I used White Spelt)
  4. 1-1/2 tsp baking powder
  5. 1/4 tsp salt
  6. 1/4 cup creamy peanut butter
  7. 1/2 cup brown sugar
  8. 1/3 cup regular sugar
  9. 3/4 tsp vanilla
  10. 1/2 cup milk (I use unsweetened almond milk)
  11. 1/3 cup of semi sweet chocolate chips, melted
Frosting
  1. 1/3 cup of butter, softened
  2. 2 - 2-1/2 cups of powdered sugar
  3. 1 tsp vanilla
  4. 1-2 Tbsp of milk (I use unsweetened almond milk)
  5. Candy Sprinkles and Cake Toppers, as desired
Instructions
  1. Let eggs and butter sit out on the counter for 20 minutes.
  2. Preheat oven to 375 degrees.
  3. Line muffin tins with 18 liners
  4. Melt chocolate in microwave on high for 30 seconds. Stir. Heat for 30 seconds for more. Set aside.
  5. Combine flour, baking powder and salt in medium mixing bowl.
  6. In large mixing bowl beat butter until creamy smooth on medium speed. Add in peanut butter and beat until incorporated, scraping sides when needed.
  7. Gradually add sugars a little at at a time, scraping sides. Beat 2 minutes on medium until fluffy.
  8. Add eggs one at a time.
  9. Add vanilla.
  10. Alternate the flour mixture with the milk.
  11. Take 1/2 of the batter mixture and place in a bowl. Set aside.
  12. Add the melted chocolate to remaining batter and mix well. Place the chocolate batter into a bowl.
  13. Now it's time to fill the muffin liners. Each liner should be 2/3 full.
  14. Take a large spoonful of the peanut butter batter and place in the liner. It should fill 1/3 of the pale liner.
  15. Take a large spoonful of the chocolate batter and place on top of the peanut butter batter. The batter in the liner should now be 2/3 full.
  16. Using a skewer or toothpick, swirl batter.
  17. I like to give my pan a light tap against the counter to settle the batter before they go into the oven.
  18. Bake 15-18 minutes until toothpick comes out clean.
  19. Cool completely on cooling rack.
Frosting
  1. Cream butter in bowl.
  2. Add vanilla and mix.
  3. Slowly add flour.
  4. Add milk as needed.
  5. Mix until smooth and creamy.
  6. Frost cooled cupcakes and decorate.
Notes
  1. These cupcakes would be very good with either a peanut butter or chocolate frosting.
  2. For peanut butter frosting - add 1-2 Tbsp of creamy peanut butter. You may need to add a bit more sugar to reach the desired consistency.
  3. For chocolate frosting - add 1-2 Tbsp of cocoa powder. You may need to increase the milk to reach the desired consistency.
Deliciously Inspired http://www.deliciouslyinspired.com/
Pull the ingredients together..

PB & Choc Swirl Cupcakes - Prep

 Make the 2 Batters (Peanut Butter and Chocolate)..

PB & Choc Swirl Cupcakes - Batter in Bowls

 Time to fill the cupcake liners…

PB & Choc Swirl Cupcakes - Batter in Pan

 Out of the oven to cool before decorating…

PB & Choc Swirl Cupcakes-Baked

 My husband enjoying a cupcake – He only let me take a picture of his hand because he tells me he is in the witness protection program and can’t be photographed (Funny Guy!)

PB & Choc Swirl Cupcakes - Jeff 

What is your favorite dessert?  

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Vanilla Cupcakes

This is my go to cupcake recipe.  I like it because depending on the ingredients it can be vegan and it is a good choice for anyone that needs to watch their egg intake.

Vanilla Cupcakes

Vanilla Cupcake
Serves 24
A versatile cupcake recipe.
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. 1 Tbsp apple cider vinegar
  2. 1 ½ cup almond milk, unsweetened or (your choice of milk)
  3. 2 cups white spelt flour, (or your choice of flour)
  4. 1 cup white sugar
  5. 2 tsp baking powder
  6. ½ tsp baking soda
  7. ½ tsp salt
  8. ½ cup coconut oil, melted and cooled
  9. 1 ¼ tsp of pure vanilla extract
  10. Vanilla Frosting
  11. 1/3 cup Earth Balance or Butter, softened
  12. 4 cups Powdered Sugar
  13. 2-3 Tbsp Almond Breeze or Milk
  14. 1 tsp Pure Vanilla
Instructions
  1. CAKE
  2. Preheat oven to 350 degrees. Line two-12-cup muffin pans with muffin cups.
  3. Combine the 1 1/2 cup almond milk and vinegar into a 2-cup measuring cup and whisk together. Let sit 5 minutes until curdled (little bubbles will appear on top).
  4. In large bowl whisk together the flour, sugar, baking powder, baking soda and salt.
  5. In a separate bowl whisk together the almond milk mixture, oil and vanilla.
  6. Pour the wet ingredients into the dry mixture and mix well.
  7. Spoon the batter a little more than halfway into prepared cups. (Do not overfill) Lightly bang pan against counter to even out batter.
  8. Bake in the preheated oven until a toothpick inserted in the middle comes back clean, approximately 15-20 minutes.
  9. Cool in pan on a cooling rack.
  10. Make frosting below.
  11. When cool – Top with frosting and sprinkles.
  12. FROSTING
  13. 1/3 cup Earth Balance or Butter, softened
  14. 4 cups Powdered Sugar
  15. 2-3 Tbsp Almond Breeze or Milk
  16. 1 tsp Pure Vanilla
Notes
  1. Add a little cocoa into either the cake mix or frosting and you have chocolate 🙂
Deliciously Inspired http://www.deliciouslyinspired.com/
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