Pumpkin Cupcake


In this post, like the title says, I will give you the recipe of a pumpkin cupcake, that it’s very special because it’s a healthy cupcake so you don’t to worry for the calories that the cupcake has or how many fat has it, you only have to enjoy the cupcake.

Like this cupcake is made of pumpkin, the most appropriate time of the year to make it, is in Thanksgiving Day or if you want you can do it in any day of November.

Now, here is the recipe.


  • 1/2 cup butter
  • 1 3/4 cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/3 cup brown sugar
  • 1 egg
  • 1/2 cup pumpkin
  • 1 large banana, mashed (about 2/3 cup)
  • 1 teaspoon vanilla
  • 1/4 cup milk
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg


  1. Preheat oven to 350.
  2. In a stand mixer cream butter and sugar until fluffy. Add egg and vanilla and blend. Add pumpkin and banana. Stir in flour, baking soda and powder, and spices. Add milk and mix until batter is smooth. Fill baking cups 3/4 full. Bake mini cupcakes for 11-13 minutes and regular cupcakes for 20-25.

And if you want you can also put a really delicious frosting on the top of the cupcake. Only if you want.

Pumpkin Spice Cream Cheese Frosting

  • 1/4 cup butter, softened
  • 8 ounces cream cheese
  • 2 teaspoons vanilla
  • 1 teaspoon pumpkin spice
  • 2-3 cups powdered sugar, depending on desired consistency
  1. Cream butter and cream cheese together until smooth. Add vanilla and pumpkin spice. Gradually add in sugar and mix until desired consistency is reached. If mixture is too thick or dry, add some milk 1 tablespoon at a time.

And you cupcake will look like this. (Only if you followed the steps.)


And here are more options for healthy cupcakes.



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Hot Beverages

Due to the bad weather in Boston and also to the low temperatures, I will give you 2 recipes of drinks that are perfect for this cold winter.

These drinks are really simple to do,but that doesn’t mean the flavour or the taste of the drinks are bad. And also you can’t forget that they have really easy-to-get ingredients, and the mix of this simple admixtures gives to the drinks areally special and unique taste.

Apple Spiced Tea


  • 1/2 cup apple cider or juice
  • 1/4 teaspoon minced fresh ginger root
  • 2 whole allspice
  • 2 whole cloves
  • 1 black tea bag
  • 1/2 cup boiling water
  • 1 tablespoon brown sugar


  1. In a small bowl, combine the first five ingredients. Add boiling water. Cover and steep for 5 minutes. Strain, discarding tea bag and spices. Stir in sugar. Serve immediately. Yield: 1 serving.

+And for the ones that don’t like tea, here is an option for them.+

Steamed Milk


  •  6 tablespoons honey
  • 1 quart milk
  • 1 teaspoon ground cinnamon
  • 3 whole cloves
  • Freshly grated nutmeg


  1. Place 1 tablespoon honey in each of six glasses; set aside. In a medium saucepan over medium heat, scald milk until small bubbles start to appear around the edges. Remove from heat, and add cinnamon and cloves. Cover and let steep 20 minutes. Return milk to high heat, and bring to a boil.
  2. Remove milk from heat, and using a teaspoon, remove and discard cloves. Transfer some of the hot milk to a blender, filling it halfway full. Cover blender, and place a kitchen towel over the lid to prevent hot liquid from splashing. Whip on high-speed until frothy, about 30 seconds. Pour into glasses, topping each with some foam; repeat with remaining hot milk.
  3. Stir milk to dissolve honey. Garnish with nutmeg, and serve



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Europe’s Inaugural Bakery Innovation Conference

In response to the growing demand for healthy and nutritious bakery products, Food ingredients, the world’s leading organiser of business networking and professional development events for the food ingredients industry, has put together an important annual meeting on improving bakery ingredients selection and application

IMG_2937The Bakery Innovation Europe conference will be held on February 19-20th inn the city of Munich(Germany). Because of that, the city is filling very fast with companies such as Norgesmøllene, Bakkersland, Tate and Lyle, ILLVA DISARONNO, Besler Gıda Ve Kimya, Ferrero, Polarbröd, Bolletje, EUROBISCO ,and more.

This conference will examine these key areas of innovation from gluten and allergen free, to sodium, sugar and fat reduction and innovating with added-value ingredients such at oats. Conference chair, Wayne Morley, Head of Food Innovation at Leatherhead Food Research, exclaimed that “I’m really pleased and excited to be chairing the inaugural Bakery innovation Europe conference… (where delegates will) learn about the latest developments and trends in this really important sector of the food industry”.


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Chocolate cupcake with strawberry

yumThis post will be dedicated to the chocolate-lovers because like the tittle says, I will give you a recipe of a simple but really cool cupcake.

For doing this cupcake, you don’t need a special occasion, you can do it at any time, in any day, but I will give you an advice, the strawberry buttercream will be better if you do it with fresh strawberry, or fresh raspberry ( the flavour of the raspberry with the chocolate is very unique and delicious).


  • 3/4 cup butter, at room temperature
  • 1/4 cup vegetable oil
  • 2 cups sugar
  • 3 large eggs
  • 2 tsp. vanilla
  • 1 3/4 cups flour
  • 1 cup unsweetened cocoa powder
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup milk
  1. Pre-heat the oven to 350F. In a large bowl, beat the butter, oil and sugar for a few minutes, until pale and fluffy. Add eggs one at a time, beating well after each addition. Beat in the vanilla.
  2. In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda and salt.
  3. Add a third of the flour mixture, beating on low-speed just until combined. Add half the milk in the same manner, then another third of the flour mixture, the rest of the milk and the rest of the flour mixture, beating just until combined.
  4. Fill paper-lined cupcake tins 3/4 full and bake for 25 minutes, until springy to the touch. Cool on a wire rack before frosting. Makes about 1 1/2 dozen cupcakes.

Strawberry Buttercream

  • 1/2 cup butter, at room temperature
  • 2 cups powdered sugar (plus more, if needed)
  • 3-4 Tbsp. strawberry or other berry puree (pulse them in the food processor, with a bit of water if it needs it)
  1. In a medium bowl, beat the butter until light. Add the powdered sugar and strawberry puree and beat on low, increasing speed as the sugar is incorporated until you have a spreadable frosting; add a little extra sugar if it needs it, or a few drops of water.

*You can see this video if you don’t know or you can’t do the strawberry buttercream, because in the video, you can see how to do the buttercream step by step.


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Gluten Free Bakery

This post is dedicated to the people that have gluten intolerance. In many cases, this food allergie doesn’t allow this people to eat delicious food like pizza, pasta, cupcakes, bread. But through the years this has change, appering many gluten free products, like a gluten free bakery.


January 21th-The women on the picture is Catherine Kastens. She founded Cat’s Cupcakes in North Liberty, a bakery for people, who are intolerant to gluten.

Five years ago, Catherine was diagnosed with severe gluten and dairy intolerance. In adjusting to her new dietary restrictions, she found it difficult to satisfy her wdesire for a favorite indulgence – dessert.

“It was really hard to find dessert that is gluten and dairy free,” Kastens said. “Allergies, food intolerance, autoimmunity, and other issues can take the fun out of food for you personally and can make you feel left out and isolated socially.”

After watching a “Cupcake Wars” marathon one weekend, Kastens discovered the perfect gluten-free cupcake recipe of her own. She began experimenting with different combinations of non-gluten flours like coconut, almond, rice and sorghum.

The she started to share her cupcakes  with friends and found out that also people with no allergic disorder loved them. Because of that, in Thanksgiving she set a goal to have her own bakery open in January 1st.

“I wanted to make my cupcakes available to people in the community who need this type of thing because I know how hard it is,” Kastens said. “Plus, they taste really good.”

I think this new is very important because  it shows to the food allergic people that they can enjoy the life with their condition but it also shows that you have to  see the positive side of the thing and try to make them fun.


Source: http://thegazette.com/2014/01/21/ground-floor-gluten-free-bakery-provides-access-to-delicious-desserts/

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Buddy Valastro


I will dedicate this post to Buddy Valastro, who I consider is a great chef. I got to know him through his show (Cake Boss), and since then I had really liked his work, which consist in making cakes that are different every time, but all of them are spectacular.
He makes the pastry to be art.


Buddy was born in Hoboken, New Jersey, on March 3, 1977. He was raised in Little Ferry, New Jersey.
Valastro began working at his family’s business, Carlo’s Bakery at age 11, alongside his father. Valastro’s father died when he was 17 in 1994, and he succeeded him as the new “Cake Boss.”

He began running the bakery, it has come to fame due to the reality television series “Cake Boss”, which follows the operation of the business. The series premiered on TLC in April 2009. Due to the success of the show, the business has built a factory at Lackawanna Center in nearby Jersey City, which is used as additional space to construct specialty cakes, as well as the ability to make bake goods for shipment across the country. Due to the limited amount of space at the Hoboken location, the business was unable to deliver cakes beyond normal driving distance from the bakery. The bakery had conducted a limited trial internet sale of pies in October 2009, to test the viability of selling products on the internet. However, the team could not convince Valastro to make pies as he stated, “Pies are made of people. Cake Boss does not make-a pies!”

On May 24, 2009, the bakery opened its first branch location, called “Cake Boss Café”, at the Discovery Times Square Exposition at 226 West 44th Street in Times Square,in New York City. This location sells smaller Carlo’s Bakery goods, as well as Carlo’s Bakery and Cake Boss merchandise. On February 10, 2013, the bakery opened its first full-range branch location in Ridgewood, New Jersey.

In January 2012, as a result of the attention that the shop and the TV series had brought to the city of Hoboken, the Hudson Reporter named Valastro as an honorable mention in its list of Hudson County, New Jersey Hudson County’s 50 most influential people.


Buddy Valastro is important in bakery because he makes incredible wedding cakes, but also incredible cakes for all event with difficult but beautiful decoration on each of them. But don’t think that his cakes are all decoration because these cakes have a delightful taste.

And now , I will leave you a video of the best cakes that Buddy and his team had made.


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Suprise Cupcake

Now that I have introduced myself and the topic of the blog, I will give you a recipe of an in teresting cupcake.This cupcake is very special because inside of it has a little of strawberry jam, and also has a great taste because of the combination of the jam with the vanilla cake and the strawberry frosting. Although it may look very hard to cook, the recipe is very easy to follow.

If you don’t have any gift for your special person in Valentine’s day, this cupcake would be the solution to your problem. It has the special feeling that you need for a lovely gift on a lovely day.


  • 1 stick(s) (1⁄2 cup) unsalted butter, softened
  • cup(s) sugar
  • 1 1/2 teaspoon(s) baking powder
  • 1/4 teaspoon(s) salt
  • 2 large eggs
  • 1/2 cup(s) milk
  • 1 teaspoon(s) vanilla extract
  • 1 1/2 cup(s) all-purpose flour
  • 1/2 cup(s) seedless strawberry jam, chilled

Strawberry Frosting:

  • 1/2 cup(s) diced strawberries
  • 3 tablespoon(s) sugar
  • 3 ounce(s) chilled cream cheese
  • 3/4 cup(s) heavy (whipping) cream
  • Garnish: 12 whole strawberries


1.Heat oven to 350°F. Line 12 regular-size (21⁄2-in. diameter) muffin cups with paper liners. Have ready a large pastry bag fitted with a 1⁄4- to 1⁄2-in. round piping tip.

2.Make Cupcakes: Beat butter, sugar, baking powder and salt in a large bowl with mixer on high speed 1 minute, or until blended. Beat in eggs, 1 at a time, until combined. On low speed, beat in milk and vanilla (batter will look curdled), then beat in flour just until blended. Spoon into lined cups.


3.Bake 20 minutes, or until a wooden pick inserted in centers of cupcakes comes out clean. Cool in pan on a wire rack 5 minutes before removing from pan to rack to cool completely.

4.Spoon jam into pastry bag. Insert pastry tip into top of each cupcake and carefully pipe as much jam into center of each as possible (tops of cupcakes will bulge slightly).

5.Make Frosting: Stir strawberries and sugar in a large bowl; let stand 2 minutes. Beat with mixer until mashed. Add cream cheese; beat 2 minutes until well blended. Add cream and beat until stiff peaks form when beaters are lifted.

6.Up to 2 hours before serving: Spoon Frosting into a pastry bag fitted with a 1⁄2-in. round piping tip. Pipe frosting on cupcakes. Garnish each with a berry and refrigerate.


And here is a video where there is also a hidden cupcake, but diferent recipe.



sources: http://www.womansday.com/recipefinder/hidden-surprise-cupcakes-121248

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