Ingredients:

 1 cup coconut oil

 6 Tablespoons homemade applesauce or store-bought unsweetened applesauce
 1 teaspoon salt
 2 Tablespoons pure vanilla extract
 1 and 1/4 cups evaporated cane juice
 2 cups Bob's Red Mill gluten-free all-purpose baking flour
 1/4 cup flax meal
 1 teaspoon baking sode
 1 and 1/2 teaspoons xanthan gum
 1 cup vegan chocolate chips

Preparation:
In my house, baking cookies was a cutthroat competition among siblings, with my
mother presiding, Iron Chef style, with one baby perched on her hip and the other
clamped to her knee. Our approaches varied. Mary increased the sugar in an attempt
to up the crunch. Patrick (ever the psycho perfectionist) altered the recipe and portion
size teaspoon by teaspoon in pursuit of a product with Mom’s thin and crispy edges.
Bill made his backwards, just to act rad. It was never my intention to upstage your
cookies, Mom – but you should know that I’ve never claimed a victory as great as
when you tasted your first Babycakes NYC cookie and said: “These are better than
mine.”

Slather an exceedingly generous dipole of your favorite frosting...between two of these

cookies and you’ve got your newest addiction, the Babycakes NYC cookie sandwich.
Try freezing them.

Preheat the oven the 325 F. Line 2 baking sheets with parchment paper.

In a medium bowl, mix together the oil, applesauce, salt, vanilla, and evaporated cane juice.
In another medium bowl, whisk together the flour, flax meal, baking soda and xanthan gum.
Using a rubber spatula, carefully add the dry ingredients to the wet mixture and stir until a
grainy dough is formed. Gently fold in the chocolate chips just until they are evenly
distributed through the dough.

Using a melon baller, scoop the dough onto the prepared baking sheets, spacing the portions 1
inch apart. Gently press each with the heel of your hand to help them spread. Bake the cookies
on the center rack for 15 minutes, rotating the sheets 180 degrees after 9 minutes. The
finished cookies will be crisp on the edges and soft in the center.

Let the cookies stand on the sheets for 10 minutes, then transfer them to a wire rack and cool
completely before covering. Store the cookies in an airtight container at room temperature for
up to 3 days.

CINNAMON-VANILLA FROSTING SHOTS

Start to finish: 15 minutes

Servings: About 30 shots

8-ounce package cream cheese, room temperature

1/4 cup butter, room temperature

1 teaspoon cinnamon

1/8 teaspoon salt

2 teaspoons vanilla extract

4 1/2 cups powdered sugar

In a large bowl, combine the cream cheese, butter, cinnamon,

salt and vanilla. Use an electric mixer with the whisk
AP photo/Seth Wenig Max attachment on high to beat until well mixed.
Janowski mixes frosting at the
bakery Babycakes in New
York recently. At a handful of Add the powdered sugar and mix on low until just
cupcake storefronts around incorporated.
the country, the frosting shot
has emerged as a short-but-
sweet pick-me-up for Increase speed to high and beat until thick and smooth.
urbanites and college (Frosting can be refrigerated. Allow 10 to 15 minutes after
students. removing from refrigerator before proceeding.)

Transfer the frosting to a large plastic bag or piping bag fitted

with a large icing tip. Pipe the frosting into small paper muffin
cups, shot glasses or onto spoons arranged on a serving
platter.

Cupcake Recipes
Almond Cupcakes

You will need:

1 3/4 cup sour cream
1/2 pound (2 sticks) unsalted butter,
at room temperature
1/2 cup walnut or vegetable oil
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups granulated sugar
2/3 cup almonds ground and toasted
4 large eggs, at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract

1. Preheat the oven to 325ºF. Line a medium cupcake pan with liners.

2. In a bowl cream 1 cup sour cream, the butter, and the oil.

3. In a separate bowl sift together the flour, baking powder, baking soda, and salt. Stir in the
sugar and almonds.

4. Add the dry ingredients to the creamed butter mixture in three additions. Mix thoroughly
after each addition.

5. In another bowl mix the eggs, 3/4 cup sour cream, almond extract, and vanilla extract.

6. Add the egg mixture to the batter in three additions, beating for 1 minute after each
addition.

7. Fill the cupcake liners three-quarters full with batter. Bake for 20-25 minutes or until a
toothpick inserted in the center of a cupcake comes out clean. Cool cupcakes in the pan.

Banana Cupcakes

You will need:

1/2 pound (2 sticks) unsalted butter,

at room temperature
1 cup granulated sugar
2 large eggs
1 cup mashed ripe bananas
1 3/4 all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons milk
2 teaspoons vanilla extract

1. Preheat the oven to 325°F. Line cupcake pans with liners.

2. With an electric mixer on medium speed cream the butter and sugar together until fluffy,
about 3-5 minutes. Add the eggs to creamed mixture, and beat well. Add the bananas creamed
mixture and mix well.

3. In a separate bowl sift together the flour, baking soda, and salt.

4. Add all the dry ingredients to creamed mixture at once. Mix until the dry ingredients are
completely integrated.

5. Add the milk and vanilla. Mix batter for 1 minute on medium speed.

6. Fill cupcake liners one-half to three-quarters full with batter. Bake for 20-25 minutes or
until a toothpick inserted in the center of the cupcakes comes out clean. Cool cupcakes in the
pan.

Chocolate Cupcakes

You will need:

1/2 cup cocoa powder

2/3 cup boiling water
4 ounces bittersweet chocolate,
coarsely chopped
1/4 pound plus 4 tablespoons
(1 1/2 sticks) unsalted butter,
at room temperature
1 1/2 cup granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup plain yogurt, at room
temperature

1. Preheat the oven to 350°F. Line cupcake pans with liners.

2. Place the cocoa in a small bowl. Pour the boiling water over cocoa and whisk until all
lumps are dissolved. Make the bittersweet chocolate into the bowl with the hot cocoa paste,
and stir until melted and smooth. Set aside to cool.

3. With an electric mixer on medium speed cream together the butter and sugar until fluffy, 3-
5 minutes. Add the eggs one at a time and beat 1 minute after each addition. Beat in the
vanilla.

4. In a separate bowl combine the flour, baking soda, and salt.

5. Add half of the dry ingredients to the butter mixture. Mix at low speed until well integrated.
Add the yogurt, and mix well. Add the remainder of the dry ingredients. Mix until combined.
Add the chocolate. Mix until blended. Do not overmix.

6. Fill the cupcake liners one-half to three-quarters full. Bake for 20-25 minutes or until a
toothpick inserted in the center of a cupcake comes out clean. Cool cupcakes in the pan.

Coffee Cupcakes

You will need:

12 egg whites, cold

3 tablespoons espresso, at room temperature
1 tablespoon lemon juice
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups granulated sugar
1 cup all-purpose flour
1 tablespoon ground espresso beans
1/2 teaspoon salt

1. Preheat the oven to 325°F. Line cupcake pans with liners.

2 Combine the egg whites, espresso, lemon juice, cream of tartar, vanilla, and almond extract.
With an electric mixer on high speed beat until mixture is foamy with tiny bubbles, 2-3
minutes. Add 3/4 cup sugar gradually until the foam is creamy white. Do not over beat.

3. In a separate bowl combine 3/4 cup sugar, flour, espresso beans, and salt.

4. Fold the dry ingredients into the egg mixture. Gently mix with a rubber spatula or wooden
spoon until completely integrated.

5. Fill the cupcake liners three-quarters full. Bake for 20-25 minutes or until a toothpick
inserted in the center of a cupcake comes out clean. Cool cupcakes in the pan.

Hazelnut coffee cupcake: Substitute hazelnut flavored coffee for espresso and ground coffee
for ground espresso. Fold in 1 cup chopped hazelnuts after wet and dry ingredients are fully
integrated. Java chip cupcakes: Fold in 1 cup chopped dark chocolate after wet and dry
ingredients are fully integrated.

Mint Chocolate Chip Cupcakes

You will need:

1/4 cup unsalted butter, at room temperature

3/4 cup granulated sugar
2 ounces (1/3 cup) unsweetened chocolate, coarsely chopped, melted
2 large eggs, at room temperature
1 teaspoon peppermint extract
1/2 cup chocolate milk
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup mini chocolate chips

1. Preheat the oven to 350°F. Line cupcake pans with liners.

2. Cream together the butter with the sugar until light and fluffy, 3-5 minutes. Beat the melted
chocolate into the butter mixture. Add the eggs, peppermint extract, and chocolate milk. Beat
until creamy.

3. In a separate bowl combine the flour and baking soda.

4. Add the dry ingredients to the butter and chocolate mixture until well blended. With a
spatula stir in the chocolate chips.

5. Fill the cupcake liners three-quarters full. Bake for 15-20 minutes or until a toothpick
inserted in the center of a cupcake comes out clean.

Piña Colada Cupcakes

You will need:

1/4 pound (1 stick) unsalted butter, melted and cooled

1/3 cup pineapple juice
1 tablespoon rum
2 teaspoon vanilla
3 large eggs
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup crushed pineapple
1/3 cup shredded coconut

1. Preheat the oven to 350°F. Line cupcake pans with liners.

2. With an electric mixer at medium speed beat together the melted butter, pineapple juice,
rum, and vanilla until light and fluffy. Add the eggs one at a time, mixing well after each
addition.

3. In a separate bowl combine the flour, sugar, baking powder, baking soda, and salt.

4. With the mixer on low speed, add the dry ingredients to the creamed mixture 1/2 cup at a
time until combined. Fold in the pineapple and coconut.

5. Fill the cupcake liners three-quarters full. Bake for 20-25 minutes or until a toothpick
inserted in the center of a cupcake comes out clean.
Seabreeze Cupcakes

You will need:

1/4 pound (1 stick) unsalted butter, at room temperature

3/4 granulated sugar
2 large eggs, separated, at room temperature
1 1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup pink grapefruit juice
1/4 cup cranberry juice
Zest of 1 small grapefruit
3/4 cup chopped cranberries

1. Preheat the oven to 350°F. Line cupcake pans with liners.

2. With an electric mixer on medium speed cream together the butter and sugar until fluffy, 3-
5 minutes. Add the egg yolks. Beat well.

3. In a separate bowl combine the flour, baking powder, baking soda, and salt.

4. Add the dry ingredients to the creamed mixture alternately with grapefruit juice and
cranberry juice. Fold in the grapefruit zest and chopped cranberries.

5. With a clean electric mixer beat the egg whites until stiff. Gently fold the whites with a
spatula into the batter.

6. Fill the cupcake liners one-half to two-thirds full. Bake for 20-25 minutes or until a
toothpick inserted in the center of cupcake comes out clean. Cool cupcakes in the pan.

Strawberry Cupcakes

You will need:

1/4 pound (1 stick) unsalted butter

1 cup granulated sugar
2 large eggs
1 1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup milk
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen
strawberries, sliced
1. Preheat the oven to 350°F. Line cupcake pans with liners.

2. With an electric mixer on medium speed cream together the butter and sugar until fluffy, 3-
5 minutes. Add the eggs one at a time. Beat well after each addition.

3. In a separate bowl combine the flour, baking powder, and salt.

4. Add the dry ingredients to the creamed mixture alternately with the milk. Mix for 3
minutes. With a spatula fold in the vanilla and strawberries.

5. Fill the cupcake liners one-half to three-quarters full. Bake for 20-25 minutes or until a
toothpick inserted in the center of a cupcake comes out clean. Cool cupcakes in the pan.

Vanilla Cupcakes

You will need:

1/2 cup unsalted butter, at room temperature

1 cup granulated sugar
2 large eggs, separated, at room temperature
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/8 teaspoon cream of tartar

1. Preheat the oven to 350°F. Line cupcake pans with liners.

2. With an electric mixer on medium speed beat the butter until soft, about 2 minutes. Add the
sugar and beat until light and fluffy, about 3 minutes. Add the egg yolks, one at a time,
beating after each addition. Add the vanilla and beat until combined.

3. In a separate bowl combine the flour, baking powder, and salt.

4. With the mixer on low speed, alternately add the flour mixture and milk until combined.

5. In a small bowl with a clean mixer on high speed beat the egg whites until foamy. Add the
cream of tartar and continue beating until stiff peaks form. With a rubber spatula stir a little of
the whites into the batter to lighten it, then fold in the remaining whites until combined. Do
not overmix.

6. Fill the cupcake liners three-quarters full. Bake for about 15–20 minutes or until a toothpick
inserted in the center of a cupcake comes out clean. Cool cupcakes in the pan.

Frosting Recipes
Almond Frosting
You will need:

3 cups confectioners’ sugar

2 teaspoons almond extract
3 tablespoons hot water

1. Mix together the confectioners' sugar, almond extract, and hot water.

2. Beat to desired spreading consistency. You may need to add more water or sugar.

Banana Coconut Frosting

You will need:

5 1/2 tablespoons unsalted butter

1 cup coconut toasted
2/3 cup finely chopped pecans
1/2 cup banana
1 teaspoon lemon juice
8 cups confectioners' sugar

1. Melt 2 tablespoons butter in a large skillet. Stir in coconut and pecans. Cook, stirring
constantly, over medium heat until coconut and nuts are golden brown, about 8 minutes.

2. In a small bowl mash the bananas and lemon juice together.

3. In a separate bowl cream the remaining butter with an electric mixer on medium speed.
Add the sugar and banana mixture. Blend well. Add the toasted coconut-pecan mixture. Mix
well.

Chocolate Frosting

You will need:

6 tablespoons butter
2 teaspoons vanilla extract
3 cups confectioners’ sugar
3/4 cups cocoa powder
1/3 cup milk

1. Cream the butter and vanilla together with an electric mixer on medium-low speed.

2. In a separate bowl combine the confectioners' sugar and cocoa powder.

3. Add the dry ingredients to the creamed mixture until fully integrated. Slowly add the milk
to the frosting until you have reach desired consistency. You might not use all of the milk.
Beat with an electric mixer for 1 minute until creamy.

Coffee Cream Cheese Frosting

You will need:

One (8 ounce) package cream cheese, at room temperature

2 tablespoons evaporated milk
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups confectioners’ sugar
4 teaspoons instant coffee or ground espresso beans

1. In a medium bowl beat together the cream cheese and evaporated milk until smooth.

2. Beat in the vanilla, salt, sugar, and coffee until spreading consistency

Peppermint Frosting

You will need:

2 egg whites
1 1/2 cups granulated sugar
1 tablespoon light corn syrup
1/3 cup cold water
2 peppermint extract

1. Place all of the ingredients except the vanilla in a double boiler over boiling water. Beat
constantly with an electric mixer on medium-high speed until stiff peaks form, 4-7 minutes.
Remove from heat.

2. Add the vanilla. Beat to spreading consistency.

Royal lcing

You will need:

3 large egg whites

1 lb cups confectioners’ sugar
1/2 teaspoon cream of tartar

1. Place all of the ingredients in a medium bowl and with an electric mixer on low speed beat
until blended. Turn mixer to high speed and beat for 7-10 minutes, until icing is the
consistency of a stiff meringue. Icing should be thin enough to spread and thick enough to
hold its shape.

Sugar Paste lcing

You will need:

3 large egg whites

1 lb cups confectioners’ sugar
1/2 teaspoon cream of tartar

1. Combine the egg white and glucose in a bowl. Stir with a wooden spoon.

2. Add the confectioners' sugar. Mix with a rubber spatula with a chopping motion until the
icing binds together. Knead the mixture with your fingers until it forms a ball.

3. Dust a work surface with confectioners' sugar. Knead the ball until it is soft and pliable.

4. With a rolling pin about roll out the icing on the dusted surface to 1/4 inch thick.

5. Cut into shapes with a cookie cutter or knife.

Toasted Coconut
Cream Cheese Frosting

You will need:

4 tablespoons unsalted butter, at room temperature

2 cups flaked coconut
One (8 ounce) package cream cheese, at room temperature
2 cups confectioners’ sugar
2 teaspoons milk
1 teaspoon vanilla extract

1. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in the coconut and cook,
stirring constantly, until coconut is golden brown, about 8 minutes.

2. In a bowl cream the remaining butter and the cream cheese with an electric mixer on
medium speed until smooth and creamy. Add the confectioners' sugar, milk, and vanilla
slowly, beating after each addition. Beat until smooth. Stir in the toasted coconut.

Vanilla Frosting

You will need:

3 cups confectioners’ sugar

1/2 cup unsalted butter at room temperature
2 teaspoons vanilla extract
2 tablespoons milk

1. Gradually add the sugar to the softened butter and cream together with an electric mixer.

2. Stir in the vanilla and milk. Beat until smooth and of spreading consistency. If you need
more milk or sugar gradually add.
Strawberry Frosting

You will need:

6 tablespoons (1/2 stick) unsalted butter, at room temperature

One (8 ounce) package cream cheese, at room temperature
4 1/2 cups confectioners' sugar
3/4 cup fresh or frozen strawberries, sliced
1 teaspoon vanilla extract
Lemon juice, as needed

1. With an electric mixer on medium speed cream together the butter, cream cheese, and sugar
until smooth.

2. Add the strawberries. Mix well. If you are using fresh strawberries, you might need to add
lemon juice to reach a spreadable consistency.

Topping and filling Recipes

Crystal Edible Flowers

You will need:

2 large egg whites

1 cup superfine sugar

Edible Flowers
Dandelions, Chamomile , Chrysanthemums , Lavender, Mint , Primrose, Pansy, Roses,
Geraniums , Violets

Note: Some people have allergies to flowers just like any other food. These flowers are edible
for most individuals.

1. Place the egg whites in a small bowl. Using a small brush lightly coat the top and
underneath each flower.

2. Sprinkle sugar on the top and underneath the flower.

3. Place flowers on wax paper or parchment paper. Set until firm, about 1 hour.

Strawberry Sauce

You will need:

2 cups fresh or frozen strawberries

5 tablespoons granulated sugar
1 teaspoon lemon juice
1. In a blender or food processor puree the strawberries, sugar, and lemon juice until smooth.

2. Heat the sauce in a saucepan over medium heat until sugar is melted. Serve the sauce hot or
cold.

Techniques
Melting Chocolate

Method 1
In a Double Boiler
The best method to melt chocolate is in a double boiler. If you don’t own one create a double
boiler by placing a bowl over a saucepan filled with boiling water. Do not allow the bowl to
touch the water. Also make sure whatever you put the chocolate in to melt is absolutely dry;
even a dot of water will seize the chocolate.

1. Break the chocolate into small pieces or start off with chocolate chips. Slowly melt the
chocolate. Stir occasionally.

2. When melted remove the chocolate from heat and stir. Chocolate can also be melted in a
microwave although the timing is hard to control.

Method 2
In a Microwave
1. Place the chocolate in a bowl and heat for thirty seconds. Check to see if the chocolate is
melted. If not, heat for another thirty seconds. Continue reheating using smaller time
increments until the chocolate is melted.

2. When melted remove the chocolate from the microwave and stir.

Chocolate Leaves

1. Pick small, real leaves that have prominent veins. Rose leaves work well. Leave the stems
on. Wash and dry the leaves.

2. With a paintbrush, brush melted chocolate about 3/16-inch thick on pretty thick onto the
underside of the leaf. You can mix two colors of chocolate together to create a marbleized
effect.

3. Place the leaves on wax or parchment paper to cool. If the chocolate is too thin brush on
another coat of chocolate and let set.
4. Carefully peel the leaves from the stem and decorate with your chocolate leaves.

Basketweave

1. Dust a work surface with confectioners' sugar. Using a rolling pin, roll out the same or
different colored marzipan into a flat surface 1/4-inch thick. Cut into sixteen 1/4-inch strips
approximately the same length as the diameter of the cupcakes you are decorating.

2. To make a basket weave, lay out eight parallel strips with 1/4 inch of space between each
strip. Cut eight more identical sized strips. Weave a new strip perpendicular to, and in and out
of, the first eight strips. Repeat the process with a second strip, starting this one below the first
strip. Continue weaving all eight strips.

3. Trim the basket weave into a circle shape with a circle cookie cutter covered in cornstarch.