Why settle for a plain vanilla cupcake when you can have a flavorful, tender cupcake instead? This is a new favorite at our place. The recipe, adapted from one by Baker By Nature, is a bit more complicated than a dump-and-go, but it’s worth the quick extra steps! You can enjoy this cupcake with cream cheese, chocolate, vanilla or salted caramel frosting. Or eat it plain, which is how I like it best ;)
The recipe calls for full-fat versions of dairy products. You can substitute lower fat equivalents, but you will lose some of the tenderness and moistness of these cupcakes.
Yields about 18 standard sized cupcakes. Prep time is around 30 minutes. Baking and cooling adds another 30 minutes. The cupcakes keep for several days at room temperature (unfrosted) or for 3 months in your freezer. We have some in the freezer for later!!
Please excuse our video typo - we will fix it when we’re back in the office!
Ingredients & equipment
What's a buckle, you ask? It's a Northeastern US, streusel-topped coffee cake loaded with fruit. This one's full of blueberries and some spicy zippiness from ginger and black pepper. The buckle has a dense texture and a crunchy, crackled (buckled) top. It's perfect for brunch, breakfast of with tea or coffee.
We went with the full amount of ginger from the original recipe. If you don't like ginger or have a sensitive palate, cut it in half or omit altogether. We added less than half the pepper when we made ours.
We saved a few of our blueberries to stud the top of our cake at the end. Simply press into the streusel topping.
Our recipe is loosely based on one in the book Bake From Scratch, Volume 2. We made alterations in the ingredients and technique, so we're calling it our own.
Cake keeps for one day on your counter or five days in your refrigerator in a sealed container. We don't recommend freezing.
Video is coming soon!
Chewy and slightly sophisticated, these cookies are sure to please who like their desserts to have "that little bit extra." We swapped out some of the butter with some fruity and delicious olive oil. We also substituted bread flour for a portion of the all-purpose flour. The result? Chewier cookies (although we attribute that more to the oil than the flour).
The addition of chopped dark bar chocolate gave us puddles of gooey chocolate when they came out of the oven. If you don't have bread flour, feel free to use all-purpose for all the flour. Just don't skip the salt!
We used our favorite grocery store brand, California Olive Ranch, for this recipe. It has a great flavor, is widely available, and is reasonably priced, to boot1
Our recipe, adapted from the Displaced Housewife blog, makes about 3 dozen cookies. They keep at room temperature for several days and can be frozen as dough balls or finished cookies for up to three months.
We will link up a video soon!
Perfect for a birthday or a rainy Tuesday, these soft, sprinkle-covered. almond flavored sugar cookies will brighten the day! They freeze well as dough balls or baked cookies, so go ahead and make a big batch so you can have some on hand for a quick treat or gift.
For the most uniform cookies, we recommend you use a 1-1/2 Tablespoon scoop. Makes 4 dozen 2-1/2 inch cookies. Recipe comes from King Arthur Flour and Smitten Kitchen.
This is a great recipe to bake with kids!
Recipes and mixing tips
Simple recipes for home cooks using SideSwipe + your mixer. Tips for using + caring for your mixer. Our goal = Helping you get a perfect mix + great taste.