Make assorted Cupcakes USING 1 RECIPE! ????
Assorted cupcakes using one Easy Cupcake Recipe
PRE-ORDER MY COOKBOOK ❤ :
Printable Recipe:
Easy Cupcakes Recipe ( base batter):
115g (1 stick) softened Butter
2 tbsp (30g) veg Oil
2 tsp Vanilla extract
3/4 cup(150g) Sugar
3 Eggs
1 1/2 cups (210g) all purpose Flour
2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
3/4 cup (180g) Milk
1 1/2 tsp Lemon Juice
1 3/4 tbsp unsweetened Cocoa Powder (12g)
1 tbsp Milk (15g)
1 tsp Cocoa
Red Food Coloring
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Frosting Recipe:
115g Softed Butter
450-500g Cold Cream Cheese
2 cups (250g) Powdered Sugar
2 tsp Vanilla
Make any cookie with this recipe:
Make any bagel flavor with this recipe:
Chapters:
00:00 intro
00:28 Make the cupcake recipe
01:22 Make the lemon cupcakes
02:00 Make vanilla and oreo cupcakes
02:40 Make the chocolate cupcakes
03:13 Make the red velvet cupcakes
03:35 Bake the cupcakes
04:30 Make the frosting
06:08 Assemble the cupcakes
Copyright © 2023 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
How to Make Gluten Free Poppy Seed Muffins
Flour Farm invites the ladies to the kitchen to demonstrate the Basic Gluten Free Muffin Recipe (lemon poppy seed version).
This recipe and Flour Farm Organic Gluten Free Flour Blend are available at
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Gluten Free Lemon Poppy Seed Cookies (sugar-free, keto cookie)
These refreshing gluten free lemon poppy seed cookies have a unique mouthfeel and are a delight to your taste buds! Leave them overnight for the flavors to really blend together.
#lemoncookies #ketocookies #healthycookies #lemonrecipes #glutenfreelemonpoppyseedcookies
Gluten Free Lemon Poppy Seed Cookies
(makes 15-16 small cookies)
INGREDIENTS
1/3 cup avocado oil or melted butter
1/3 cup Erythritol sugar
1 egg
1/2 pc lemon
1 1/2 cup almond flour
1/4 tsp baking soda
1/4 tsp salt
1/2 tbsp poppy seed
Coating
2 tbsps Erythritol sugar
1 tbsp poppy seed
DIRECTIONS - COOKIE DOUGH
Zest the lemons before squeezing the juice into a bowl.
Add the avocado oil or melted butter, Erythritol sugar, and egg. Mix until well combined.
In a separate bowl, mix together add the almond flour, baking soda, salt, and poppy seeds until well combined.
Add the wet mixture to the dry ingredients and mix well. The mixture will be soft and watery.
Refrigerate the mixture for at least 4 hours or overnight.
DIRECTIONS - COOKIE COATING
Mix the Erythritol sugar and poppy seeds together in a small bowl.
DIRECTIONS - COOKIE
Preheat the oven to 350 F.
Remove the cookie dough from the refrigerator and roll it out. By now, it should hold its shape.
Gently roll a portion of the dough (about 1 tbsp) into a round ball.
Roll the cookie ball into our sugar mixture and put each ball on the parchment paper or baking sheet.
Bake for 10-12 minutes.
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???? Track Info:
Title : Escape
Artist : Eveningland
Genre : Dance & Electronic
Mood : Calm
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Vegan Lemon Poppyseed Muffins
#chattingwithchops #veganmuffines #lemonmuffins
Welcome to Chatting with Chops
My name is Karen and I make fun and entertaining videos that might teach you something. I love to make vegan recipes, baking for two and / or low calorie bakes.
I also have a fun new travel channel called Karen Norwood Travel. Go check it out if you want to see some simple, low budget, camping and other travel adventures. We do some cooking there too.
Vegan Lemon PoppySeed Muffins
2 cups all-purpose flour
3/4 cup granulated sugar
2 tablespoons poppyseeds
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup vegan milk - I used almond, at room temperature
1 stick (113 grams) unsalted vegan butter, melted and cooled
2 ounces unsweetened apple sauce at room temperature
2 tablespoons fresh lemon juice
1 1/2 tablespoons fresh lemon zest
For the glaze:
1 cup (125 grams) powdered sugar
2 tablespoons fresh lemon juice
Directions
Preheat the oven to 400°F. Line a standard muffin tin with paper liners.
In a large bowl whisk together the flour, sugar, poppyseeds, baking powder, baking soda, and salt.
In a small bowl whisk together the vegan milk, vegan butter, applesauce, juice, and zest. Pour into the dry ingredients and stir with a rubber spatula until just combined. Do not overmix.Divide evenly among the muffin tin cups.
Bake until golden brown and a toothpick inserted in the center comes out clean and the edges are golden, about 20 minutes. Let cool until barely warm.
Serve or store in an airtight at room temperature for 3 days. Muffins can also be frozen in an airtight container for up to 3 months.
Make the glaze:
In a small bowl, combine the sugar and lemon juice with a fork until a smooth and thick glaze forms. Drizzle or dip each muffin top with the glaze. Let set before serving.
email - chattingwithchops@gmail.com instagram : chattingwithchops
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Thanks for watching.
The Gluten-Free POPPY Seed BAR - Recipe!
Music: Philip E Morris
Song title: All I Love
p.s. instead of almonds I added a mixture of nuts
#GlutenFree #PoppySeed #EnergyBar
Lemon Poppy Seed Muffins
Lemon Poppy Seed Muffins are bursting with fresh lemon flavor and made healthy by using a gluten-free flour, dairy-free coconut oil, and honey as a natural sweetener. These easy and healthy muffins can be enjoyed for breakfast, snack, or even dessert and are a perfect Spring or Easter brunch recipe!
SEE FULL RECIPE POST:
INGREDIENTS:
⅔ cup coconut oil, melted
3 eggs
⅔ cup honey
¼ cup lemon juice
½ cup milk
1 tsp. Vanilla
2 ¼ cups flour, gluten-free 1-to-1
1 tsp. Baking soda
2 Tbsp. Lemon zest
1 Tbsp. Poppy seeds
Lemon Glaze:
½ cup powdered sugar
1 Tbsp. Milk
1 tsp. Lemon zest
INSTRUCTIONS:
Preheat oven to 350 degrees.
In a medium-sized bowl whisk together coconut oil, eggs, honey, lemon juice, milk, and vanilla.
In a separate large bowl combine flour and baking soda. Whisk to combine.
Add dry ingredients to wet ingredients and stir until just combined.
Add lemon zest and poppy seeds and mix well.
Spray non-stick cooking spray into 12 cupcake liners in a muffin pan. Pour 1/3 cup batter into each liner.
Bake muffins for 24-26 minutes, or until a toothpick inserted in the center comes out clean.
While muffins are baking, whisk together powdered sugar, milk, and lemon zest until smooth. Let muffins cool to room temperature and then drizzle glaze over muffins.
Enjoy muffins immediately or store muffins in an airtight container for up to 2-3 days.
RECIPE NOTES:
Regular all-purpose flour can be used in place of the gluten-free 1-to-1 blend.
Butter or vegan butter may be used in place of coconut oil.
Maple syrup or agave nectar can be substituted for the honey.
Website: