Cute and delicious! Fun for kids

Trying different flavoured cupcakes. This was one of the five stars.

Inspired by King Arthur Flour's blog. Does not take the place of actual GLUTEN cupcakes but it's surprisingly fluffy and all it needs is a good frosting and you're good to go!#mycookbook#ketolifestyle

Tastes like a winter and brings me close to Christmas' atmosphere when I am abroad far from my family...

These are really yummy and to make things even better, I get to decorate them with my choice of frosting and of course some fondant ~(o.o)~ for prettification.

Easy and healthy

These are simple, macrobiotic cupcakes that use no eggs nor dairy products.Since you mix together the ingredients step by step, even a small child can help make this.This time, I used sweet almond oil, but you can use any unscented oil and it'll still turn out delicious.If you are using brown sugar, the dough will feel a bit sticky, but it'll smell so nice when you take your cupcakes out of the oven. Recipe by Mille=miru

I saw lovely "hide and seak" cupcakes, and wanted to make them as gluten-free. U can make the cupcakes very easily but would be surprised how cute they are! Suitable sweets making with kids, too!

My son needed to bring 12 plain vanilla cupcakes to school for seder meal at his so I made some with no topping but you are more than welcome to add your favorite topping to this. Enjoy...

Once, after I made cupcakes, I realized that I forgot to add flour. But they were delicious, so I still make them without it.If you have time, finely chopping the chocolate will make it melt faster. The cupcakes will expand a lot when baking, so be careful not to overfill the muffin cups!! Recipe by nokko.t

Recipe is originally from Pretty Simple Sweet that I'm still playing around with. Butter cakes are nice and fluffy and have a good buttery backflavor, but oil cakes keep things moist. Coffee also enhances the chocolate flavor and I do love baking with sour milk (not the milk you buy at your regular grocery store). Very intense chocolate flavor!

As I wrote in the description for this recipe, I wanted to make something that only required one egg, mixing only, no oil, not much sugar, and saved a ripe banana.I thought I could adjust the ingredient amounts used in, "Mochi Flour Muffins 2", and it worked.If you make the basic cupcakes (including chocolate chips) in 5 molds, each cupcake will be about 145 kcal.Wrap tightly in plastic and store in the refrigerator. Since a very ripe banana is used, the cupcakes don't keep very well. I recommend freezing any that are left over.I prefer not-so-sweet things, so I'm happy with this ratio, but if you prefer it to be sweeter then please add more sugar or chocolate chips. I think adding about 20 g should be fine.Attention: If you are omitting the chocolate chips, don't forget to add more sugar. Recipe by Sabumochi