Lemon Blueberry Cupcakes

PDF pageEmail page

I really can’t help but to wonder why “lemon blueberry” isn’t a combination that you see more often– because it’s delicious.


Baking with whole blueberries is tricky– if the batter is too runny, berries generally sink to the bottom instead of being nicely distributed throughout.  Though when the batter is thicker, the texture of the cake also usually becomes more dense.  Full disclaimer: this batter tends to be on the runnier side, but some of the blueberries managed to stay in suspension.  And the light airy texture of these cupcakes is amazing!


  • 8 egg whites
  • 1/4 cup white sugar
  • 2 cups sifted cake flour
  • 3/4 cup white sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 egg yolks
  • 1/3 cup canola oil
  • 3 tbsp water
  • 3-4 tbsp lemon zest (requires 2-3 lemons)
  • 1/3 cup fresh lemon juice
  • 1 1/2 cup frozen blueberries, divided
  1. Preheat oven to 325 F, and prepare muffin tins by lining with cupcake wrappers.
  2. Whisk egg whites on high until stiff peaks form, gradually adding in 1/4 cup white sugar.  Set aside.
  3. Combine flour, remaining sugar, baking powder and salt in separate bowl and also set aside.
  4. Beat together egg yolks, canola oil, water, lemon zest, lemon juice until combined.  Gradually add in flour mixture and mix , beat on medium just until smooth.
  5. Carefully fold in eggs whites to the batter, then add blueberries, making sure not to overmix.
  6. Spoon batter into cupcake wrappers and place in preheated oven.  Bake 20 min or until toothpick comes out clean when inserted.
  7. Frost with your favourite cream cheese frosting and enjoy!

BBQ-Themed Cupcakes: Sliders

PDF pageEmail page

We celebrated a milestone birthday recently in our home.  Instead of heading out somewhere, we decided to capitalize on the nice weather, invite a few people over, and have a BBQ at home.   Of course no birthday party is quite complete without cake!  And what more fitting for a BBQ, than BBQ-themed cupcakes… I came across a photo of the idea from a general ‘cupcake ideas’ google search, and I’m not actually sure who specifically to give credit to for it… Google is great for inspiration though!

For “Slider” Cupcakes you’ll need:

– Chocolate cake (like this one)
– Yellow cake
– Buttercream frosting, 1 part dyed red (think ‘Tomato’), and 1 part dyed yellowy/orange (think “Cheese”)
– Coconut with green food colouring (think “Lettuce”)
– Ziploc bags to use for decorating

Assembling your “Sliders”:

1. Bake chocolate cupcakes according to the recipe.  {I would recommend not using a full recipe, unless you are feeding tonnes of people, or you can eat an unhealthy amount of chocolate cupcake yourself before they reach their ‘best before’ date… }.  Bake those cupcakes in cupcake wrappers of some sort; the wrapper doesn’t need to be fancy because you’re going to rip it off anyway.  I suggest doing it this way, because it looks a bit more realistic.  Oh, and only fill the cupcake wrapper about 25% full… and note, that the cooking time should be adjusted because they’re thinner than the average cupcake.

2. Bake yellow cupcakes according to the recipe (I’ll post a good recipe that I’ve used soon).  For these, I don’t recommend using cupcake wrappers.  Instead, grease your muffin tin well; when you take them out (which isn’t necessarily easy), they look more like hamburger buns.  Do what I forgot to, and sprinkle a few sesame seeds on the top BEFORE baking (if you try it afterwards, they don’t stick).

3.  Once everything is out of the oven and cooled.  Get out your coconut (you don’t need very much per slider).  Add a 2-3 drops of green food colouring and mix in with a fork.  Voila, “lettuce”.

4. Whip up your buttercream frosting and divide into 2 bowls.  Colour one of them tomatoey red with food colouring, and the other cheesy yellow/orange.  Spoon those frostings into separate Ziploc bags, and cut a small piece of one corner off- now you’re ready to assemble.  Or I suppose, if you’re one of those fancy types, put your frosting into a designated piping bag, and select a somewhat wide tip to use.

5.  Now the fun part, slice those yellow cupcakes in half.  Pipe some yellow/orange frosting around the bottom you just cut.  Place the chocolate cupcake layer.  Then pipe the red frosting, sprinkle with green coconut, and top with the other half of your yellow cupcake.  Sliders.

Best Chocolate Cake

PDF pageEmail page

Just as the title suggests, this is the best.  And you can finally stop bothering with anything else.  Yes, as far as chocolate cake goes, it really is that good.

It’s about that time of the year where there is a birthday or two happening.  We recently celebrated one last weekend; of course chocolate cupcakes were on the menu (a separate post about those is yet to come about those as they were SO much fun to decorate)…Not to brag (well alright, I might be bragging a little…) but I even had a text from a party guest the following day asking if they could come by for leftover cupcakes.

I’ll use this recipe for cakes and cupcakes, whichever suits the occasion.

PREP TIME: 15 min  COOK TIME: 35 min   TOTAL TIME: 50 min   YIELD: 3–9"
  • 3 cups lightly packed brown sugar
  • 1 cup (non hydrogenated) margarine, softened
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 2/3 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt
  • 1 1/3 cups sour cream
  • 1 1/3 cups boiling water
  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, cream brown sugar and margarine. Add eggs and beat well after each. Beat on medium speed until light and fluffy. Blend in vanilla.
  3. In a separate bowl, combine dry ingredients (flour, cocoa, baking soda and salt); mix well.
  4. Mix dry ingredients alternately with sour cream to creamed mixture. Mix on low just until combined.
  5. Stir in water until blended.
  6. Pour into three greased and floured 9-in. round baking pans for a cake, or into cupcake wrappers for cupcakes.  Bake for 35 minutes (for cake), or 20 minutes (for cupcakes).
  7. Cool in pans for approximately 10 minutes then remove to wire racks to cool completely.
  8. Frost with butter cream icing, or your choice!