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01/29/2011 – 11:56 pm | 3 Comments

By Maura Hernandez from The Other Side of The Tortilla

Though my specialty is home-cooked Mexican cuisine, I love lots of other international foods. As a result, I’m always trying something new in my kitchen. If …

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Holiday Cupcake Recipe: It’s all about the toppings

Submitted by JDiazAsper on 12/11/2010 – 11:26 am7 Comments

I tend to bake a lot during the Holidays! Cupcakes are always welcomed at holiday parties, especially if you add some holiday touches. These are a big hit with the kids and grown-ups that sneak some too!

The batter is pound cake like and very tasty! These do not require any real skill to decorate so perfect for the cupcake novice! I use soy in all my recipes to bake as it’s lighter and I like the taste. We also have milk allergies in the house so no dairy at my house and we don’t miss it.

Milk Free Cupcake recipe

This recipe produces approximately 24 cupcakes.


  • 2 cups of flour
  • 1 & 1/2 cups sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup melted earth balance/butter
  • 2 teaspoons vanilla extract
  • 1 cup milk ( I use soy)
  • 5 eggs

Instructions: Cupcakes

  1. Preheat oven to 350 degrees.
  2. Combine the dry ingredients in a bowl.
  3. Mix eggs, vanilla, butter and milk, gradually adding in the dry ingredients.
  4. Put batter into baking cups, bake for 14/15 minutes or until done.

While the cupcakes cool,  start on the frosting.

  1. Mix 5 cups of powdered sugar, 1/2 cup melted butter , 1/4 tsp salt, 1 tbs vanilla and 1/2 cup milk.
  2. You may have to play around with adding more sugar or milk to get non-grainy frosting with the right consistency for spreading.
  3. Frost the cupcakes and sprinkle with powdered sugar and red candy sugar, then add a mini-candy cane.

Bring to a party and watch them go fast!

I did this recipe as part of the #SabrosoSaturday blog hop hosted by @MsLatina. Check out all the great recipes!

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