It’s not Babe nor Honeypie but itss ‘Cupcake’

We are done with cakes and ice cream, right ?? Answer me! Answer Me! Hahaha , kidding. Well, maybe this  will be my last post about this topic but hopefully not because I still have lots of things to share to you guys. Anyway, my last recipe is about a dessert(obviously) that is very close to my heart because my mother used to buy me this when she was still in working in the mall. It’s cupcake.

Let me share this recipe of somebody, not mine originally that will boost your sweetness as a couple and bond you together. Many couple love this too. So, here it is.. Breath in … Breath out.. Enjoy and keep updated to my posts 🙂


Allergy-Friendly Strawberry Cupcakes

Free From gluten and all top 8 allergens

With strawberry season in full swing, local farmer’s markets are overflowing with these sweet little beauties. Take advantage of their cheaper price tag, and bake strawberries into all your favorite treats. Brimming with vitamin C and fiber, strawberries make these lovely cupcakes almost a health food! So pretty in pink, these gems are great for birthdays, class parties, or an afternoon tea. And don’t forget your summer barbecues, they are perfect for those too. Don’t they look like they must be bad for you? Nope, 100% natural, gluten-free, vegan, and free of all top food allergens.  Now, that’s a berry special treat.


1 cup fresh strawberries, sliced

1/4 cup rice milk

1 teaspoon lemon juice

1 1/2 teaspoons pure vanilla extract

1 1/2 cups my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend

1/2 teaspoon xanthan gum

3/4 teaspoon double-acting baking powder

3/4 teaspoon baking soda

3/4 teaspoon salt

1/4 cup + 2 Tablespoons dairy-free soy-free vegetable shortening

1 cup granulated sugar

2 1/4 teaspoons Ener-G egg replacer mixed with 3 Tablespoons rice milk

1 recipe Allergy-Friendly Strawberry Frosting (recipe follows)

12 small strawberries


1. Preheat oven to 350°F. Line a cupcake pan with 12 liners.

2. Puree strawberries in blender, until reduced to 1/2 cup liquid. Add a few more strawberries if necessary.

3. Combine 1/2 cup strawberry puree with 1/4 cup rice milk, lemon juice, and vanilla extract. Set aside.

4. Measure out flour mix by spooning flour into a dry measuring cup, then leveling it off with a straightedge, or the back of a knife. (Do not scoop the flour directly with the measuring cup or you’ll wind up with too much flour for the recipe). Combine flour mix with xanthan gum, baking powder, baking soda, and salt. Whisk well. Set aside.

5. In the bowl of a stand mixer fitted with the paddle attachment, combine vegetable shortening and granulated sugar. Mix on medium speed 2 minutes.

6 Add egg replacer to bowl of stand mixer. Mix on medium speed 1 minute more.


7. Using a sifter, sift in the flour mixture in three batches, alternating with strawberry mixture, beginning and ending with flour mixture, and mixing until combined, about 30 seconds. Once batter is smooth, spoon about 1/4 cup batter into each liner, filling the liners about three-quarters full. Do not overfill the liners, or they will rise too high.

8. Bake in the center of the oven 20 minutes until a skewer or toothpick inserted into the center of a cupcake comes out clean, and cupcakes are a lovely berry color. The cupcakes won’t be pink, they bake up more berry blue. (The frosting is pink!)

9. Remove from oven and transfer cupcakes to a cooling rack to let cool completely before frosting. Either pipe frosting or use a frosting spatula to spread it. Top each cupcake with a strawberry.

Allergy-Friendly Strawberry Frosting

Makes enough for 12 Cupcakes


1/2 cup fresh strawberries, sliced

1 cup dairy-free soy-free vegetable shortening

pinch of salt

3 1/2 cups confectioners sugar, sifted

1/2 teaspoon pure vanilla extract


1. Puree strawberries in blender. Set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, cream shortening and pinch of salt on medium speed, about 2  minutes.



3. Add confectioners sugar in three batches, beating after each addition. Add 3 Tablespoons of the strawberry puree, and vanilla extract and beat until smooth and fluffy, about 3 minutes.


Romantic Ice Cream

Okay! Okay! Who would have thought that the word “romantic” and “ice cream” could go to the same sentence? Well…well..well.. in this point they do, together with the words ‘sweetly’ ‘delicious’. YUM!

So what are we all waiting for? Get a piece of paper and add this oh-so-delicious recipe in your #relationshipgoals foodttrip list. Enjoy…


Vanilla ‘ice cream’
  • bananas 5 large ripe, chopped, frozen
  • vanilla bean paste 2 teaspoons (or if you’re feeling more extravagant, seeds of 1 vanilla bean pod)
  • cream or coconut cream (DF) 1/3 cup
  • egg white 1
Date caramel sauce
  • dried baking dates 1/2 cup (or 1/3 cup Medjool dates)
  • water 1 cup
  • ground cinnamon 1/4 teaspoon
  • pure maple syrup 2 tablespoons (optional, if you want a sweeter caramel sauce)
  • milk (e.g. cow’s or almond) or coconut milk (DF) 1/4 – 1/2 cup
To garnish
  • toasted flaked almonds
  • toasted shredded coconut


  1. Place frozen bananas, vanilla and cream/coconut cream in a food processor and blitz until thick, smooth and creamy, like ice-cream – this will probably take a couple of minutes. Scrape down the sides of the food processor as needed to make sure everything gets well blended.
  1. Add egg white and continue blitzing for another 30-60 seconds – the mixture will become even more light and fluffy. Scoop out into a container and freeze until ready to use (it is best to use it within 4-6 hours of being frozen).
  1. To make the date caramel sauce, place dates and water in a small pot and bring to the boil. Simmer for a few minutes until dates are soft. Use a stick blender to blend until smooth (alternatively place in a blender to blend). Add cinnamon, maple syrup (if using) and enough milk/coconut milk to blend until the consistency of caramel sauce. Leave in the fridge to cool completely before serving with ice cream.


To serve, scoop 2 scoops of ice cream into a bowl or cone and drizzle over date caramel sauce. Scatter with almonds and coconut. Dig in!

Oh My Dessert

Most of you has boyfriend or girlfriend right?? Dont you ever ask me about that ‘coz I never had. How sad right? But its okay. Have you ever tried to go to a date? If you haven’t done yet, so start now!!

In a date, there should always a dessert or sweets. It not just to satisfy our craving intestines but it symbolize sweetness, agree??? So I have a dessert that I’m really sure that both of you will enjoy. ……. it’s a cake-a chocolate cake!!! YUMMY!!! Hope you enjoy.


  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 tablespoons King Arthur Flour Black Cocoa, optional
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup strong black coffee (I used Green Mountain Coffee’s Vermont Country Blend)
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract


  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
  2. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin.
  3. Pour batter evenly into prepared pans.
  4. Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean.
  5. Cool 10 minutes; remove from pans to wire racks. Cool completely.
  6. Frost as desired. I used a simple and delicious Chocolate Buttercream Frostingfrom Savory Sweet Life. One batch was perfect for this layered chocolate cake.