Kat Cupcake

April 24, 2020

Deadly Double Chocolate Cookies

These double chocolate cookies are perfect for when you have an intense chocolate craving! You will not regret making these when the moment arises.

Finally we have some nice weather and I can take photos outside! I much prefer the outdoor lighting since I only use natural lights in my photos. I don't have any fancy light equipment yet and I honestly think natural light is the best when the conditions are right!

They have a chewy and soft texture as well as a deep chocolate flavor thanks to the abundance of cocoa powder. They're also vegan!

You can omit the cinnamon if it's not your thing but I love the sweetness and delicate spice that cinnamon gives!

Deadly Double Chocolate Cookies
24

1/2 cup brown sugar
1/4 cup white sugar
2/3 cup grapeseed oil (or other oil)
1/4 cup almond milk
1 tbsp cornstarch
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 tsp almond extract (or vanilla)
1 cup whole wheat flour (or other flour)
1/2 cup cocoa powder
1/2 cup chocolate chips

1. Preheat oven to 350F and line a baking sheet with parchment paper
2. Combine brown sugar, white sugar. oil, milk, and cornstarch in a bowl. Whisk or blend until combined and creamy. Mixture will resemble a thin caramel. When you pick up the whisk, ribbons of the mixture should remain on top for a second.This mixture doubles as your binder so make sure you don't get lazy and mix it well!
3. Add in baking soda, salt, cinnamon, and almond extract then mix to combine
4. Create a well in your mixture then stir in flour then stir in cocoa powder until combined
5. Mix in chocolate chips

April 14, 2020

Matcha Elderflower Loaf Cake (gluten free, vegan)

Kat @ Cupcake Kat 12:36 PM 0 Comments

Hey guys! I hope you're doing well. It's almost spring time!

I'm so excited that days are getting longer and the weather is getting warmer. Where I live we still get snow sometimes but I've been able to go on some bike rides already!

I know there's not much to do in this time of physical distancing so going out for some fresh air has been a priority for me. Just make sure you maintain distance from others and if you touch anything to wash your hands and clean your clothes.

This new cake recipe is perfect for spring! It's floral, energizing, and sweet!

I used a gluten free flour blend which made the cake taste more rustic (also had some trouble keeping it together so be careful!) but you can use any flour!

You can skip the elderflower if you don't have any or use something else but I love elderflower! I get the drink concentrate from Ikea. I think the elderflower and green tea balance each other nicely too. You get the sweet floral elderflower and the sweet, creamy, and slightly bitter matcha. It makes for a killer combination!

I also love the taste of green tea and matcha so I put tons in! You can put more or less in depending on your taste but I'm guessing that if you're reading this recipe then you love green tea too so you will appreciate this recipe!

Matcha Elderflower Loaf Cake

Ingredients
3 tbsp ground flax seed mixed with 9 tbsp water, allow to sit
1 cup almond milk
2 green tea bags
2 1/4 cup gluten free flour blend (I used a quinoa flour blend, you could also use all-purpose if you're not gluten free)
1/2 cup brown sugar (or coconut sugar)
1/4 tsp cinnamon
1-2 tbsp matcha powder
1/4 tsp salt
2 tsp baking powder
1 tsp baking soda
1/2 tsp vanilla
1/4 cup maple syrup
1/4 cup elderflower drink concentrate (or more maple syrup)
2 tbsp vinegar
1/3 cup melted coconut oil
1/2 cup shredded coconut (optional) plus more for topping

Directions
1. Preheat oven to 350F. Grease and/or line a 9x3 loaf pan
2. Gently warm almond milk and then steep your two green tea bag in it for about 10 minutes
3. Mix flour, brown sugar, cinnamon, matcha powder, salt, baking powder, and baking soda together in a large bowl
4. Add in flax seed mixture then maple syrup, elderflower concentrate, vinegar, and coconut oil one at a time. Gently mix together
5. Fold in coconut
6. Pour mixture into loaf pan
7. Bake 35-45 minutes or until a toothpick comes out clean
8. Allow to cool then slice

# Cake # Gluten Free

April 6, 2020

Healthy Ancient Roman Cheesecake

Kat @ Cupcake Kat 1:23 PM 0 Comments

Yes this recipe is from Christmas don't judge

This cheesecake is not only healthy but historic! It is based off an ancient Roman cake called Savillum! I based the recipe from this one so check out that link for more history of the cake! It is made with ingredients that you would have found way back in ancient Rome. This includes cottage cheese, honey, and poppy seeds.

You may use ricotta instead of cottage cheese. I think this would be more smooth with ricotta but also ricotta is way more expensive! I thought it was still amazing and smooth with cottage cheese.

I made this for a Saturnalia party and the only photos of the whole cake I took were on my phone but I think they turned out ok!

Even though this cake is made with pretty natural ingredients, it is rich! You only need a small slice to feel happy and satisfied.

It is made with ay healthier ingredients than your typical cheesecake.

Honey- a natural sweetener which is gentler on your body than sugar. It does not spike insulin levels which may lead to eating more later. It is also sweeter than sugar so you need to use less therefore less calories!
I felt like my cake was almost a little too sweet so you may want to add less or be careful on how much you add

Cottage cheese- less fat and calories than cream cheese

Poppy seeds (optional)- rich source of calcium, iron, and magnesium. Can relieve exhaustion and anxiety

Whole wheat flour- more fibre an nutrients which keeps you fuller for longer

Obviously I added some non-traditional ingredients like the vanilla and cinnamon but I thought these made it taste even better!

Healthy Ancient Roman Cheesecake
12-24 servings

Ingredients
3 1/2 cups cottage cheese
3/8 cup honey plus 3/4 cup
1 1/4 cup whole wheat flour
1 egg
2 tsp cinnamon
1 tsp vanilla extract
1/8 tsp salt
poppy seeds

Directions
1. Preheat oven to 350F. Prep an 8" springform cake pan
2. In a bowl, combine all ingredients except the 3/4 cup honey and poppy seeds
3. Pour into your cake pan and bake for 1 hour and 40 minutes until cake is firm
4. Poke some holes with a fork on top of your cake and pour the rest of your honey on top
5. Sprinkle with poppy seeds
6. Return to oven and bake for 10 additional minutes

# Cake # Cheesecake

March 28, 2020

Vegan Red Velvet Cheesecake Brownies

Kat @ Cupcake Kat 12:56 PM 0 Comments

Hope you all are doing well during this time of social distancing. I'm sure many people out there are baking up a storm like I am!

I made these brownies a while ago for Valentine's Day (I know I'm very behind). For V-day I wanted something pink! It took me a while to figure something out but I also felt like making something different with a few more steps than I usually do.

Eventually I settled on making these vegan red velvet cheesecake brownies!

You don't need to use the food coloring but I did since I wanted these to be pink!

These brownies are awesome! They're dense and gooey with a perfect coconut flavoured topping! I highly recommend trying them out!

Vegan Red Velvet Cheesecake Brownies
adapted from here
Makes 12

Date paste
1 cup dates, packed
1/4 cup water

Cream Cheese Swirl
3/4 almond milk
4 tbsp cornstarch
1/2 coconut butter
2 tbsp maple syrup
pinch of sea salt
1 tsp vanilla
red food coloring (optional)

Brownies
1 cup date paste
1/4 cup almond milk
1/4 cup peanut butter
2 tbsp flax seeds mixed with 6 tbsp water
2 tsp vanilla
1 cup whole wheat flour
1/2 cup cocoa powder
1/4 tsp salt
chocolate chips

Directions:
1. Preheat oven to 350F and prepare an 8x8" pan with oil o
2. For date paste: place dates and water in a food processor and blend until smooth
3. For cream cheese swirl: gently warm almond milk, coconut butter, and maple syrup. I used a microwave but you may also do this over the stove.
4. Add cornstarch and stir until thickened then add the rest of the ingredients and stir until smooth.
5. Remove from heat if using the stove. I used a food processor to combine all my ingredients
6. If your mixture needs to thicken more, you can place it in the fridge until your ready for it
7. For brownies: whisk together date paste, almond milk, peanut butter, flax seed mixture, and vanilla until well combined
8. Add whole wheat flour, cocoa powder, and salt then beat until smooth. Mix in chocolate chip
9. Pour batter into pan and then swirl your cream cheese mixture in on top
10. Sprinkle with some more chocolate chips if desired then bake for 25 minutes until brownies are set

# Bars # Brownies

December 29, 2019

Melty Pumpkin Blondies

Kat @ Cupcake Kat 6:40 PM 0 Comments

These bars are sooooo good! They are wonderfully gooey and tender. The add ins create the perfect texture along with it!

If you choose to use chocolate chips, they become so melty in the bars when warm. Making this recipe is so soothing and the bars are dense yet healthy!

I’ve been so excited to share this Melty Pumpkin Blondie recipe with you! It’s one of my favorites! If you love pumpkins as much as I do, this is a must-make!

Pumpkin Blondies

Ingredients
1/2 cup melted coconut oil
2 tbsp flaxseed mixed with 6 tbsp water, allow to sit
1/2 cup brown sugar or coconut sugar
1 cup pumpkin puree
2 tsp ground cinnamon
1/4 tsp nutmeg
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
Add ins:
pumpkin seeds
chocolate chips
dried cranberries

Directions
1. Preheat oven to 375F. Prepare an 8x8" pan with grease and parchment paper
2. Mix together flax seeds, coconut oil, and sugar thoroughly
3. Add pumpkin puree, cinnamon, and nutmeg then mix again
4. Slowly mix in flour, baking powder, and salt
5. Mix in your add ins
6. Pour mixture in your prepared pan
7. Bake for 35 to 40 minutes until lightly brown and a toothpick comes out clean
8. Let cool completely and then cut into squares

# Bars # Blondies

October 31, 2019

Gooey Vegan Pumpkin Muffins with Dried Cranberries

Kat @ Cupcake Kat 1:56 PM 0 Comments

These pumpkin muffins are so chewy, gooey, and soft coming out of the oven. They make a great snack or treat!

They are refined sugar free making them healthier than your average muffin and so they are easy to make. With just the right amount of sweetness from the maple syrup and some spicy cinnamon and nutmeg, they are sure to be a hit!

Feel free to add dried cranberries, pumpkin seeds, and/or chocolate chips. Personally, I am a sucker for pumpkin seeds!

Gooey Vegan Pumpkin Muffins

Ingredients
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 cup pumpkin puree
1/2 cup almond milk
1/4 cup vegetable oil
1/4 cup maple syrup
1/2 tsp vanilla extract
1/3 cup dried cranberries
1/4 cup pumpkin seeds

Directions
1. Preheat oven to 350F. Prep a muffin by lightly greasing with some oil
2. Combine flour, baking powder, salt, cinnamon, and nutmeg
3. Add pumpkin puree, almond milk, vegetable oil, maple syrup, and vanilla, Stir until combined but don't overmix. A few lumps are ok
4. Stir in dried cranberries and pumpkin seeds
5. Fill muffin tins 3/4 full. Bake for 20-25 minutes until lightly golden brown and a toothpick comes out clean.
6. Allow to cool before removing from tin

# Muffins # Vegan

August 25, 2019

Lavender Lemon Loaf Cake (vegan)

Kat @ Cupcake Kat 1:20 PM 0 Comments

Last month I went to Seattle! This was my first time in the city and I had a blast!

I was swing dancing all night and exploring the city during the day. I went to the Pike Place Market and fell in love with the flowers there. I also went to the best thrift stores in the world (like seriously Seattle has some good stuff)

One of my favorite things about the city though was the lavender just growing everywhere!

There was lavender growing by the streets in the middle of city and big lavender plants planted by walkways. Lavender was growing like a weed!

I would often pick some lavender and just smell it as I was walking around. I have tried growing lavender where I live but it has been impossible.

If there is one thing you should know about me, it's that I love lavender. It's one of my favorite scents and flavors.

So loving lavender so much, you bet I had to make some delicious lavender things as soon as I got home!

This loaf cake is so dense and delicious. The lavender pairs wonderfully with the tart lemon flavor. You will not need to skimp out on either to get both flavors in this recipe!

You could probably get away with just the dried lavender or lavender extract in this recipe but I think having both really take it over the top!

Lavender Lemon Loaf Cake

Ingredients
3/4 cup sugar
1/2 tbsp dried lavender
1 1/2 cups flour
3 tbsp cornstarch
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/2 cup almond milk
1 tbsp lemon juice
Zest of one lemon
1/2 tsp lavender extract (or vanilla)
1/2 cup vegetable oil

For Drizzle
1 1/2 cup icing sugar
3-4 tbsp lemon juice
1/4 tsp lavender extract
some purple food coloring
*almond milk or more lemon juice if needed

Directions
1. Preheat oven to 350F. Grease a loaf pan
2. In a food processor, blend sugar and lavender until finely ground and combined in sugar
3. In a large mixing bowl, combine flour, cornstarch, baking powder, baking soda, salt, and lavender-sugar mixture
4. Make a well in dry ingredients and add almond milk, lemon juice, lemon zest, lavender extract, and vegetable oil. Stir until combined
5. Pour mixture in loaf pan and bake for 45 minutes until a toothpick comes out clean
6. Allow cake to cool and prepare drizzle
7. Place icing sugar and lemon juice in a bowl and stir until combined. Add in extract and food coloring and stir again. If needed add in more liquid to get desired consistency
8. Pour icing over cooled cake and serve. I added some more dried lavender on top

# Cake # Loaf

August 4, 2019

Rhubarb Cream Scones

Kat @ Cupcake Kat 11:59 AM 0 Comments

Happy summer everyone!

My favorite part of summer has to be the rhubarb from our garden! With an endless supply of rhubarb, I can make as many crips (one here another here) and other rhubarb treats as I want!

This recipe requires some chilling time. If you have the time, I suggest chilling for as long as you can because it will result in fluffier scones that hold their shape!

I don't always chill for quite as long but these still turn out great. So at least chill them for a bit of you can!

I may also make a gluten free version of these! Let me know if that is something you would be interested in.

These scones are so tender and fluffy! Hope you enjoy!

Rhubarb Cream Scones
makes 8

Ingredients
2 cups flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
5 tbsp coconut oil, malleable but not melted or too soft
6 tbsp cream (I used half and half)
1 egg
1 tsp almond extract
1 cup chopped rhubarb

Directions
1. In a large bowl,combine flour, sugar, baking powder, and salt.
2. Add in coconut oil and cut in with a pastry cutter or fork until pieces are broken into pea-sized balls. Chill this mixture in the fridge for 15 minutes
3. Now, whisk the cream, egg, and almond extract in a bowl. Chill until needed
4. Remove flour mixture from the fridge and add the liquid mixture. Gradually mix with a spatula or your hands until the dough holds together. Add some more cream or almond milk if needed.
5. Knead the dough until it comes together in a ball. I like to add the rhubarb here but you can also just put the pieces on top after you have divided the dough.Cover and chill for 15 minutes or longer
6. Remove dough from fridge and place on a lightly floured surface. Divide your dough into 8 equal pieces. You can do this by dividing the dough in half and then either cutting out or shaping the scones. Place rhubarb on top if needed. You can also sprinkle with some more sugar if you like.
7. Wrap scones and place in the fridge for another 30 or so minutes. I placed my scones on my baking sheet and put this all in the fridge. Line the bottom of the baking sheet with parchment paper if you're worried about it sticking. Preheat oven to 400F
8. Bake for 20-30 minutes until cooked through. Remove from oven and let cool or eat warm. Personally I thought these tasted even better the next day!
9. Serve with butter, peanut butter, or honey!

# Scones

June 30, 2019

Earl Grey Tea Madeleines

Kat @ Cupcake Kat 7:01 PM 0 Comments

The sun is shining. It's summer time. So it's outdoor tea party time!

I love the idea of a tea party. My friends and I throw little ones all the time.There's just something so cute and elegant about them. If you have never hosted one before, I really think you should!

These earl grey tea madeleines are perfectly dense and sweet. They go perfectly with a cup of earl grey tea and milk.

Earl Grey Tea Madeleines
12

Ingredients
2 tbsp earl grey tea leaves (from about 2 or 3 bags)
1/3 cup coconut oil (melted)
3/4 cup flour
1/2 tsp baking powder
1/3 cup sugar
2 eggs
1 lemon juiced
1 zest of lemon
1/2 tsp almond extract
1/4 tsp lavender extract

Directions
1. Place tea leaves in warm melted coconut oil and allow to steep for at least 15 minutes. Using a sieve, drain the butter into a bowl. You can reserve a tablespoon or so of the tea leaves to put in your madeleines of the leaves are small.
2. Preheat oven to 400F and lightly oil a madeleine pan
3. Using an electric mixer, beat eggs and sugar until thick. This will take about 4 minutes
4. Add extracts, lemon juice, and lemon zest and beat until combined
5. Sift in flour and baking powder together into your large bowl and gently fold in
6. Fold in coconut oil mixture
7. Drop batter into your madeleine pan. Batter will spread when baking so there's no need to spread
8. Bake for 10 minutes until golden and a tooth pick comes out clean

# Cookies

May 14, 2019

Lemon Matcha Muffins

Kat @ Cupcake Kat 10:13 PM 1 Comments

Have you seen the Netflix movie called "The Unicorn Store"? This movie is about a young adult movie who gets kicked out of art school for her whimsical and childlike artwork. She then finds herself by having to prove herself worthy of owning a unicorn.

The story has such a wonderful message and aesthetic. The main character happens to be an artist, her artwork is a mix of bright colors and sparkles! There is one scene where the main character wears an incredibly weird outfit and throws confetti and stuff everywhere! In that moment I had a revelation, yes that is me.

The concept for these matcha muffins comes from there. I saw those scenes and I was like yes, this is who I am as a person.

Lemon Matcha Muffins

Ingredients
2 cups flour
1 tbsp baking powder
1 tbsp matcha powder (I used vanilla matcha powder)
1/2 tsp salt
1/2 cup sugar
3/4 cup almond milk
1 egg
Juice of 1 lemon
Zest of 1 lemon

Directions
1. Preheat oven to 400F and lightly oil a muffin tin
2. In a large bowl, combine flour, baking powder, matcha powder, and salt
3. In another bowl, mix together, sugar, almond milk, egg, lemon juice, and lemon zest
4. Add wet dry ingredients and stir until just combined. Do not overstir
5. Distribute batter into tin and bake for 15-17 minutes until a toothpick inserted comes out clean
6. Allow muffins to cool and the enjoy!

# Muffins

April 16, 2019

Plain Glazed Vegan Doughnuts

Kat @ Cupcake Kat 7:57 PM 0 Comments

Sometimes you feel down and only something sweet can help soften your mood.

These cake-like thick doughnuts will definitely do the trick with ther deliciously sweet glaze!

I've been feeling pretty up and down lately. Sometimes, some things are going well while others are going really bad. The only thing is that the bad usually overshadows the good and the good can't really be seen.

To cope with this I've been going back to some old hobbies and getting new inspiration.

I have some really fun and creative ideas for what I hope to do with my blog and hope to implement them asap!

My idea is to keep that childlike wonder I've always had and incorporate it into my posts so get ready for some fun stuff!

I got to buy some glitter!

Plain Glazed Vegan Doughnuts
12

Ingredients
2 cups flour
pinch of salt
2 tsp baking powder
2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup sugar
1/2 cup warm almond milk
2 tsp ground flax seed
1 tsp apple cider vinegar
1/2 tsp vanilla
3/4 cup almond milk, room temperature
1/4 cup coconut oil, melted

Glaze
1 cup powdered sugar
2 tsp coconut oil, melted
2 tbsp almond milk, lukewarm
drops of vanilla and lavender

Directions
1. Preheat oven to 350F. Grease a doughnut pan
2. In a small bowl, combine warm almond milk, flax seed, vinegar, and vanilla. Whisk everything together and set aside to allow mixture to thicken
3. In a large bowl, combine flour, salt, baking powder, cinnamon, nutmeg, and sugar
4. Combine flax seed mixture to dry mixture
5. Add coconut oil and stir until combined and dough is fluffy
6. Spoon batter into doughnut pan. Fill up to the brim to get fluffy doughnuts
7. Bake for 12 minutes
8. Allow doughnuts to cool before putting glaze on
9. For glaze, whisk together all ingredients until glossy and smooth
10. When doughnuts are cool, dip into your glaze and then set aside to dry

# Doughnuts # Vegan

April 24, 2020

Deadly Double Chocolate Cookies

April 14, 2020

Matcha Elderflower Loaf Cake (gluten free, vegan)

April 6, 2020

Healthy Ancient Roman Cheesecake

March 28, 2020

Vegan Red Velvet Cheesecake Brownies

December 29, 2019

Melty Pumpkin Blondies

October 31, 2019

Gooey Vegan Pumpkin Muffins with Dried Cranberries

August 25, 2019

Lavender Lemon Loaf Cake (vegan)

August 4, 2019

Rhubarb Cream Scones

June 30, 2019

Earl Grey Tea Madeleines

May 14, 2019

Lemon Matcha Muffins

April 16, 2019

Plain Glazed Vegan Doughnuts

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