Poppy Seeds Lemon Cupcakes

Poppy Seeds and Lemon Cupcakes Ronit Penso
Poppy seeds and lemon are a classic combination. The acidity in the lemon balances the fatty and crunchy poppy seeds beautifully.
However, in most poppy seeds and lemon recipes I have come across, the poppy seeds quantity is usually limited to a couple of tablespoons, and they don’t impart their unique flavor as much as I wanted them to.
So, in the following recipe, I have decided to increase the quantity of poppy seeds to a whopping 1 cup – and loved the result!
If you like poppy seeds, you will love these cupcakes. Continue reading

Vanilla-Chocolate Marble Cupcakes

Vanilla-Chocolate Marble Cupcakes Ronit PensoMarble cakes are the best solution for those who prefer to enjoy two flavors instead of one. Using the same principle in cupcakes creates an even more pronounced contrast between the batters. The addition of mini chocolate chips to the chocolate batter, as I’ve done here, adds another layer of flavor. Continue reading

Apple-Cranberry Cupcakes with Cranberry Icing

Apple-Cranberry Cupcakes with Cranberry Icing Ronit Penso
My weakness for apple cakes knows no end. I also love cranberries in all their forms; so obviously, it was time to combine the two in one tasty cake.
The experiment ended up with these moist, sweet with a hint of sour cupcakes. A pinkish cranberry icing on top felt like a good thing and indeed added the perfect finishing touch. Continue reading

Lime and Dried Apricots Cupcakes Ronit Penso

Fragrant Lime and Dried Apricots Cupcakes with Lime Icing

Lime apricot cupcakes ronit pensoIf you want to fill your kitchen with citrus fragrance, these easy to make cupcakes are the answer: they are loaded with lime juice and zest, and topped with lime icing. The result is light and refreshing cupcakes. The perfect treat for anyone who loves citrus cakes. Try them and enjoy.

Continue reading

Banana-Carrot-Apple muffins

Banana-Carrot-Apple muffins Ronit Penso

Writing recipes for a health/diet oriented magazine, requires experimenting with transforming “regular” recipes to ones that will be friendlier to the readers’ requests. It’s not so easy, especially when it comes to cakes and desserts. The results are not always edible, to put it mildly, and it requires quite a few trials in order to come up with a texture that’s moist and flavorful, yet not rubbery or heavy due to using whole wheat flour and less fat and sugar. Continue reading