Cupcakes with Fresh Fruit Icing

Michelle prepared a recipe of Cupcakes with Fresh Fruit Icing for a lesser guilt dessert at the South Arm Cooking Club for Older Adults.


Michelle used strawberries for the fresh fruit icing. Here are some health benefits of strawberries from

  • excellent source of Vitamin C
  • good source of potassium and fiber
  • considered an immunity booster”
  • may promote eye health and help prevent cataracts
  • may also help reduce inflammation in joints
  • helps to regulate blood pressure
  • helps fight bad cholesterol
  • best health dubs strawberry ‘one of the most heart-healthy fruits you can eat’


  • 1 cup unsalted butter, softened, at room temperature
  • 3/4 cup, plus 2 tablespoons granulated sugar
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • zest of 1 lemon
  • 1/4 cup milk


  • 1 1/2 cups berries (raspberries, strawberries or blackberries), plus extra fruit or crystallized flower petals for garnishing
  • 1 1/2 to 3 cups or more icing sugar


source: Jamie


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Lemon Icing

The second icing which Ava made for her Chocolate Cupcakes is Lemon Icing.


The tinge of sourness in the Lemon Icing helps to cut back the sweetness of the icing.


  • 2/3 cup butter; softened
  • 4 cups icing sugar
  • 1 teaspoon grated lemon zest
  • 4 tablespoons freshly squeezed lemon juice

Source: Ava

Prep time: 10 minutes; Serve 24 cupcakes


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Chocolate Cupcakes

Ava is a volunteer in the South Arm Community Kitchen. However, she made an exception to demonstrate her Chocolate Cupcakes recipe in the Gilmore Park Church Community Kitchen while Minoo was busy moving.


Ava made these cupcakes for sale in a community baked goods sale events.


  • 3/4 cup unsalted butter
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup cocoa powder
  • 2 tablespoons instant espresso powder (or instant coffee)
  • 1 1/2 cups milk
  • 2 teaspoons vanilla extract


Source: Ava

Prep time: 30 minutes;  Bake time: 25 to 30 minutes;  Yield 24 cupcakes


Continue ReadingChocolate Cupcakes