Recipes

S’mores Crispy Treats

S’mores Crispy Treats

These S’mores Crispy Treats combine vegan marshmallow crème, vegan chocolate, and graham cracker chunks for a gooey, delicious twist on a campfire classic. A perfect no-bake dessert!
Couverts8
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Equipment

  • Food processor (if making graham crackers), Microwave-safe bowl, 8-inch (20 cm) square baking pan, Parchment or waxed paper

Ingredients

  • 10 ounces 284 g vegan marshmallow crème (such as Ricemellow)
  • 3 ounces 85 g nondairy semisweet chocolate, chopped
  • 4 to 5 cups 64 to 80 g puffed brown rice cereal
  • 2 cups 168 g bite-size chunks vegan graham crackers (store-bought or homemade)

Instructions

  • Line an 8-inch (20 cm) square baking pan with parchment or waxed paper.
  • In a large bowl, combine the marshmallow crème and chopped chocolate.
  • Add the puffed rice cereal and graham cracker chunks, stirring until everything is well combined.
  • Pour the mixture into the prepared pan and press it down firmly, using another piece of waxed paper between your hands and the treats to avoid sticking.
  • Refrigerate for 1 hour before slicing.
  • Slice into 8 or more pieces.
  • Serve cold and store in the fridge.

Notes & Wine Advice

Serving Tip:
For extra flavor, serve these treats with a drizzle of melted chocolate or a sprinkle of graham cracker crumbs on top.
Wine Advice:
A lightly sweet wine, like a Moscato or Riesling, would pair well with these indulgent treats.
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Course; Dessert / Snack
Cuisine; American / International / Global
Diets; Diabetic / Gluten-Free / Vegan

Chocolate Agave Frosting

Chocolate Agave Frosting

A sweet, creamy chocolate frosting made with agave nectar as a healthier alternative to refined sugar. Perfect for cakes, cupcakes, or even spread on bread for a tasty treat!
Couverts1
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Equipment

  • Mixing bowl, Electric mixer, Sifter, Measuring cups and spoons

Ingredients

  • ¼ cup 48 g vegetable shortening
  • ½ cup 168 g agave nectar
  • 2 generous teaspoons pure vanilla extract
  • 1 cup 80 g unsweetened cocoa powder
  • 1 heaping teaspoon orange zest optional

Instructions

  • Using an electric mixer, cream together the shortening, agave nectar, and vanilla until well combined.
  • Sift the cocoa powder over the mixture and add the orange zest, if using.
  • Beat together at medium-high speed for several minutes until fluffy and smooth.
  • Chill the frosting in the fridge for about one hour before using.

Notes & Wine Advice

Serving Tip:
Spread generously on cupcakes, cakes, or even toast for a sweet snack. For extra flavor, add a pinch of cinnamon or a splash of coffee to intensify the chocolate taste.
Wine Advice:
Pair with a light red wine such as Pinot Noir or a dessert wine like Tawny Port to complement the rich chocolate flavor.

Nutrition values

Calories: 90 kcal | koolhydraten: 14 g | Eiwitten: 0 g | Vet: 5 g | Suiker: 10 g
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Course; Dessert
Cuisine; International / Global
Diets; Diabetic / Gluten-Free / Lactose Free / Nut Free / Pescatarian / Vegan / Vegetarian

Sour Cream Frosting

Sour Cream Frosting

A creamy, smooth, and versatile frosting that can be flavored with various extracts to suit your preferences. Perfect for cupcakes, cakes, or any dessert needing a luscious topping.
Couverts2
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Equipment

  • ¾ cup (170 g) nondairy sour cream, store-bought or homemade (page 302)
  • ½ cup (112 g) nondairy butter
  • 1 tablespoon (15 ml) pure vanilla extract
  • 1 pound (455 g) powdered sugar

Ingredients

Instructions

  • In a large bowl, use an electric mixer to beat together the sour cream, butter, and vanilla until creamy.
  • Gradually beat in the powdered sugar, a little at a time, until the mixture becomes smooth and silky.
  • Refrigerate until ready to use.

Notes & Wine Advice

Serving Tip:
If using for piping, increase the amount of powdered sugar for a firmer consistency. Experiment with other flavors like almond or lemon extract for a unique twist!
Wine Advice:
Pair with a light dessert wine such as Moscato or a sweet late-harvest Riesling for a delightful dessert pairing.

Nutrition values

Calories: 80 kcal | koolhydraten: 14 g | Eiwitten: 0 g | Vet: 3 g | Suiker: 14 g
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Course; Dessert
Cuisine; International / Global
Diets; Gluten-Free / Lactose Free / Nut Free / Vegan / Vegetarian

Angel Food Strawberry Shortcake Cupcakes

Angel Food Strawberry Shortcake Cupcakes

These light and fluffy Angel Food Strawberry Shortcake Cupcakes are topped with creamy frosting and a sweet strawberry glaze. The perfect summer dessert with a vegan twist!
Couverts12
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Equipment

  • Muffin tin, Cupcake liners, Mixing bowls, Whisk, Toothpick, Wire rack

Ingredients

  • 1 cup 125 g all-purpose flour, sifted twice
  • 1½ cups 180 g powdered sugar, sifted, divided
  • ¼ cup plus 2 tablespoons 48 g Ener-G egg replacer
  • 1½ cups 355 ml water
  • 1 tablespoon 15 ml pure vanilla extract
  • 1½ teaspoons cream of tartar
  • ½ teaspoon salt
  • 1 recipe Strawberry Glaze page 400, divided
  • 1 pound 455 g fresh strawberries, hulled and quartered
  • 1 recipe Sour Cream Frosting page 446

Instructions

  • Preheat the oven to 375°F (190°C, or gas mark 5).
  • Line a standard muffin tin with cupcake liners.
  • In a medium mixing bowl, sift together the flour and ¾ cup (90 g) of powdered sugar.
  • In a large bowl, whisk together the Ener-G egg replacer, water, vanilla, cream of tartar, and salt.
  • Sift in the remaining ¾ cup (90 g) powdered sugar and whisk to combine.
  • Carefully fold the dry ingredients into the wet ingredients, being careful not to overmix.
  • Divide the batter equally among the prepared cupcake liners.
  • Bake for 22-24 minutes, or until a toothpick inserted into the center comes out clean.
  • The cupcakes should not brown—if they do, they’re overdone.
  • Let cool for 5 minutes before transferring to a wire rack to cool completely.
  • Once cooled, poke a hole in the center of each cupcake and fill with about 1 tablespoon (15 ml) of the strawberry glaze.
  • Combine the remaining glaze with the quartered strawberries.
  • Frost the cupcakes with a thick layer of Sour Cream Frosting.
  • Top each cupcake generously with the glazed strawberries just before serving.

Notes & Wine Advice

Serving Tip:
Serve with a mint leaf or drizzle a little extra glaze over the top for a fresh, vibrant touch.
Wine Advice:
Pair these cupcakes with a light and refreshing dessert wine like a Moscato or a sparkling rosé for the perfect combination of sweet and fruity.

Nutrition values

Calories: 200 kcal | koolhydraten: 50 g | Eiwitten: 2 g | Vet: 5 g | Suiker: 25 g
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Course; Cupcakes-Brownies / Dessert / Snack
Cuisine; International / Global
Diets; Diabetic / Gluten-Free / Lactose Free / Nut Free / Vegan / Vegetarian

Peach Melba Cupcakes

Peach Melba Cupcakes

Peach Melba Cupcakes bring together the sweet, fruity flavors of peaches and raspberries, with a touch of tangy sour cream frosting. A unique dessert with a striking purple hue that’s sure to delight!
Couverts12
Deel op Facebook Print Recipe

Equipment

  • Muffin tin, Paper liners, Saucepan, Immersion or countertop blender, Mixing bowls, Whisk, Wire rack

Ingredients

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line a standard muffin tin with paper liners.
  • In a saucepan, combine the peaches, raspberries, sugar, and water.
  • Heat over medium heat and simmer for 15 minutes, stirring occasionally.
  • Remove from heat and let cool.
  • Stir in the vanilla.
  • Purée the mixture with an immersion or countertop blender until mostly smooth, leaving it slightly chunky.
  • Reserve 1 cup (225 g) for topping.
  • Add the oil, lemon extract, and milk to the purée and stir to combine.
  • In a large bowl, whisk together the flour, cornstarch, baking soda, baking powder, salt, and black pepper.
  • Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
  • Divide the batter evenly among the cupcake liners.
  • Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool for 5 minutes before transferring to a wire rack to cool completely.
  • Once cooled, spoon an equal portion of the reserved peach and raspberry purée onto each cupcake.

Notes & Wine Advice

Serving Tip:
For an extra touch, drizzle some additional raspberry or peach purée on top before serving or garnish with a small mint leaf for freshness.
Wine Advice:
Pair with a sweet, lightly sparkling white wine, such as Moscato d’Asti, to complement the fruity notes of the cupcakes.

Nutrition values

Calories: 190 kcal | koolhydraten: 40 g | Eiwitten: 3 g | Vet: 7 g | Suiker: 25 g
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Course; Cupcakes-Brownies / Dessert / Snack
Cuisine; International / Global
Diets; Diabetic / Gluten-Free / Lactose Free / Nut Free / Pescatarian / Vegan / Vegetarian

50/50 Bar Cupcakes

50/50 Bar Cupcakes

A nostalgic treat inspired by the classic 50/50 bars! These cupcakes have a zesty orange flavor with a creamy frosting that’ll take you back to your carefree childhood days.
Couverts12
Deel op Facebook Print Recipe

Equipment

  • Muffin tin, Paper liners, Mixing bowls, Whisk, Wire rack, Toothpick

Ingredients

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line a standard muffin tin with paper liners.
  • In a large mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
  • In a separate bowl, combine the vinegar and soymilk; allow it to curdle and resemble buttermilk.
  • Stir in the orange juice, sugar, orange extract, and vanilla to the buttermilk mixture.
  • Carefully fold the wet ingredients into the dry ingredients, being cautious not to overmix.
  • Divide the batter equally among the cupcake liners.
  • Bake for 20-23 minutes, or until a toothpick inserted into the center comes out clean.
  • Let cool on a wire rack completely before frosting with Cream Cheese Frosting.

Notes & Wine Advice

Serving Tip:
For an extra nostalgic touch, drizzle some melted chocolate on top of the frosting or garnish with orange zest.
Wine Advice:
Pair with a light and crisp white wine, like a Chardonnay or Sauvignon Blanc, for a refreshing contrast to the sweetness.

Nutrition values

Calories: 210 kcal | koolhydraten: 40 g | Eiwitten: 3 g | Vet: 7 g | Suiker: 22 g
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Course; Cupcakes-Brownies / Dessert / Snack
Cuisine; International / Global
Diets; Diabetic / Gluten-Free / Lactose Free / Low Sodium / Nut Free / Vegan / Vegetarian

Apple Pie Cupcakes

Apple Pie Cupcakes

Indulge in the comforting flavors of apple pie in cupcake form! These Apple Pie Cupcakes are infused with warm spices and tender chunks of apple, making them a perfect dessert for any cozy occasion.
Couverts12
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Equipment

  • For the Apple Filling:
  • 6 ounces (170 g) peeled apple, chopped into small chunks
  • ½ cup (110 g) firmly packed brown sugar
  • 2 tablespoons (28 g) nondairy butter
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon (15 ml) lemon juice
  • For the Batter:
  • 1½ cups (188 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup (235 ml) soy or other nondairy milk
  • 2 teaspoons pure vanilla extract
  • ½ cup (100 g) granulated sugar
  • ½ cup (55 g) chopped pecans

Ingredients

For the Apple Filling:

For the Batter:

Instructions

Prepare the Apple Filling:

  • In a saucepan over medium-low heat, combine the apples, brown sugar, butter, cinnamon, cloves, nutmeg, and lemon juice.
  • Stir frequently and cook for about 10 minutes, or until the apples are soft and the mixture is fragrant.
  • Remove from heat and let the mixture cool.

Preheat the Oven:

  • Preheat your oven to 350°F (180°C, or gas mark 4).
  • Line a standard muffin tin with 12 paper liners.

Mix the Dry Ingredients:

  • In a large mixing bowl, whisk together the flour, baking soda, baking powder, and salt.

Combine Wet Ingredients:

  • Add the nondairy milk, vanilla extract, granulated sugar, and chopped pecans to the cooled apple mixture.
  • Stir until well combined.

Make the Batter:

  • Gently fold the wet ingredients into the dry ingredients.
  • Stir until just combined, being careful not to overmix.

Bake the Cupcakes:

  • Divide the batter evenly among the prepared cupcake liners, filling each about ¾ full.
  • Bake for 20 to 23 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Cool and Decorate:

  • Allow the cupcakes to cool completely on a wire rack before serving or decorating.

Serving Suggestions:

  • Classic Apple Pie Style: Add a dollop of Sour Cream Frosting and drizzle with Caramel Sauce for a rich, indulgent finish.
  • Simple and Sweet: Sprinkle with powdered sugar for a lighter option.

Notes & Wine Advice

Serving Suggestions:
  • Classic Apple Pie Style: Add a dollop of Sour Cream Frosting and drizzle with Caramel Sauce for a rich, indulgent finish.
  • Simple and Sweet: Sprinkle with powdered sugar for a lighter option

Nutrition values

Calories: 220 kcal | koolhydraten: 34 g | Eiwitten: 3 g | Vet: 8 g | Suiker: 20 g
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Course; Cupcakes-Brownies / Dessert / Party Food
Cuisine; American
Diets; Dairy-Free / Gluten-Free / Nut Free / Soy Free / Vegan / Vegetarian

Chocolate Cherry Cupcakes

Chocolate Cherry Cupcakes

Rich and indulgent Chocolate Cherry Cupcakes are studded with semisweet chocolate chips and dried cherries for a decadent treat. Perfect for any occasion or as a gift for loved ones!
Couverts18
Deel op Facebook Print Recipe

Equipment

  • Standard muffin tin
  • Paper liners
  • Large mixing bowl
  • medium mixing bowl
  • Whisk
  • Wire rack

Ingredients

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line 18 standard muffin cups with paper liners.
  • In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  • In a separate medium mixing bowl, combine the nondairy milk, yogurt, sugar, oil, and vanilla extract.
  • Fold the wet ingredients into the dry ingredients, being careful not to overmix.
  • Gently fold in the chocolate chips and dried cherries.
  • Divide the batter equally among the prepared cupcake liners.
  • Bake for 20 to 23 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool completely on a wire rack before serving.

Notes & Wine Advice

Serving Tip:
Enjoy as-is or top with Chocolate Agave Frosting for an extra decadent touch. Garnish with a dried cherry or shaved chocolate for added elegance.
Wine Advice:
Pair these cupcakes with a bold red wine like Merlot or a dessert wine like Ruby Port for a luxurious dessert experience.

Nutrition values

Calories: 220 kcal | koolhydraten: 35 g | Eiwitten: 3 g | Vet: 8 g | Suiker: 19 g
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Course; Cupcakes-Brownies / Dessert / Treats / Vegetables
Cuisine; International / Global
Diets; Vegetarian

Lemon Lime Cupcakes

Lemon Lime Cupcakes

Bright and fluffy Lemon Lime Cupcakes bring a zesty twist to your dessert table! With the perfect balance of citrus flavors, these cupcakes are a refreshing treat for any occasion.
Couverts12
Deel op Facebook Print Recipe

Equipment

  • Standard muffin tin
  • Paper liners
  • Large mixing bowl
  • medium mixing bowl
  • Whisk
  • Wire rack

Ingredients

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line a standard muffin tin with paper liners.
  • In a large mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
  • In a medium mixing bowl, combine the soymilk, lemon juice, and lime juice; it will curdle and become like buttermilk.
  • Add the sugar, lemon extract, and vanilla extract to the curdled mixture, stirring to combine.
  • Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
  • Divide the batter evenly among the prepared cupcake liners.
  • Bake for 20 to 23 minutes, or until a toothpick inserted into the center comes out clean.
  • Let cool completely on a wire rack before serving.

Notes & Wine Advice

Serving Tip:
Sprinkle the tops with lemon sugar or lime zest for extra flair. To elevate the cupcakes, frost with a lemon-flavored Sour Cream Frosting and garnish with fresh lime zest.
Wine Advice:
Pair these citrusy treats with a glass of sparkling wine or Moscato for a refreshing dessert pairing.

Nutrition values

Calories: 180 kcal | koolhydraten: 30 g | Eiwitten: 2 g | Vet: 4 g | Suiker: 15 g
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Course; Cupcakes-Brownies / Dessert / Treats / Vegetables
Cuisine; International / Global
Diets; Vegetarian

Cream-Stuffed Cookie Cupcakes

Cream-Stuffed Cookie Cupcakes

Indulge in these irresistible cream-stuffed cookie cupcakes! With a rich cookie crumb base and a decorative whole cookie on top, they’re a satisfying treat for any occasion.
Couverts12
Deel op Facebook Print Recipe

Equipment

  • Standard muffin tin
  • Paper liners
  • Immersion blender or regular blender
  • Large mixing bowl
  • Whisk
  • Wire rack

Ingredients

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line a standard muffin tin with 12 paper liners.
  • Using an immersion blender or a regular blender, blend the tofu, butter, milk, sugar, and vanilla until perfectly smooth.
  • In a large mixing bowl, whisk together the cookie crumbs, flour, cocoa powder, salt, and baking powder.
  • Gently fold the wet mixture into the dry ingredients, being careful not to overmix.
  • Divide the batter evenly among the prepared cupcake liners.
  • Place a whole cream-stuffed cookie flat on top of each cupcake.
  • Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool on a wire rack before serving.

Notes & Wine Advice

Serving Tip:
For extra indulgence, top the cupcakes with Chocolate Agave Frosting, omitting the orange zest option.
Wine Advice:
Pair with a glass of chilled dessert wine or a creamy liqueur such as Baileys Almande for a luxurious finish.
Variation:
Instead of, or in combination with, the cookie decoration, use Chocolate Agave Frosting (page 447), without the orange zest option.

Nutrition values

Calories: 180 kcal | koolhydraten: 25 g | Eiwitten: 3 g | Vet: 7 g | Suiker: 15 g
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Course; Cupcakes-Brownies / Dessert / Treats / Vegetables
Cuisine; International / Global
Diets; Vegetarian