Ingredients

• ¾ cup yellow cornmeal
• ¾ cup all purpose flour
• ½ tablespoon sugar
• 2 teaspoon baking powder
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon salt
• ¾ cup skim milk
• 1 large egg
• ¼ cup canola oil
• ½ cup vegetable oil
• 4 ounces extra sharp white cheddar cheese, shredded
• 1-2 springs rosemary, minced (about ½ tablespoon)
• Optional: 1-2 springs rosemary leaves for garnish

Instructions

• Preheat oven to 375°F
• Arrange 8 Free-Standing Curled Baking Cups or Free-Standing Baking Cups on a baking sheet
• In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt and rosemary.
• In another bowl, whisk together the milk, egg and oil.
• Pour the wet ingredients into the dry ingredients and stir until just combined - Fold in the shredded cheese
• Spoon the batter evenly into your favorite WHB Baking Cups and place on cookie sheet for easy transport into and out of the oven. Sprinkle with additional rosemary leaves for garnish.
• Bake for 16-20 minutes or until a toothpick inserted in the center comes out clean - Allow to cool for approximately 5 minutes and serve warm.

Ingredients

For Batter

• 1 ½ cup all-purpose flour, sifted
• 1 teaspoon baking powder
• ½ teaspoon salt
• 4 lemons, grated zest
• ½ cup unsalted butter, room temperature
• 1 cup sugar
• 1 large egg
• 2 large egg whites
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• ½ cup milk
• ¼ cup freshly squeezed lemon juice

For Frosting

• ½ cup unsalted butter, room temperature
• 4 cups powdered sugar
• 1 teaspoon dried culinary lavender, finely chopped
• 1 teaspoon vanilla extract
• 1 tablespoon milk, if needed
• 1 drop purple food coloring (optional)
• Fresh lavender, for garnish (optional)

Instructions

• Preheat oven to 375° F
• In a small bowl, whisk together the flour, baking powder and salt. Zest the lemons and set asidel
• In an electric mixer, beat the butter until creamy. Add the sugar and beat on medium speed for 2 to 3 minutes, until the sugar and butter is fluffy
• Beat in each egg and white until incorporated, then add the vanilla and lemon extract and lemon zest until combined
• Beating on low speed, add in half of the dry ingredients until combined, then add the milk and lemon juice
• Add in the remaining dry ingredients and beat until combined
• Fill your paper bakeware ¾ of the way full. Bake until golden and a wooden pick or skewer inserted into center of muffin comes out clean, 16-19 minutes
• Cool on rack for 15 minutes then serve warm or at room temperature
• While cooling, make the lavender frosting by adding butter to the bowl of your electric mixer fitted with the paddle attachment and beat until creamy
• Make the lavender frosting by adding butter to the bowl of your electric mixer fitted with the paddle attachment and beat until creamy
• With the mixer on low speed, gradually add the powdered sugar and lavender. Increase the speed of the mixer, beat until fluffy and beat in the vanilla extract
• If frosting is too thick, mix in 1 tablespoon of milk. If the frosting is too runny, beat in more powdered sugar
• Once, the frosting is a spreadable consistency, drop in food coloring and mix evenly
• Frost the cupcakes and top with a few lavender sprigs as garnish

Ingredients

• 1 cup butter or margarine, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 3 cups all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 cups fresh peaches, pitted and chopped

Instructions

• Preheat oven to 325°F.
• In a large bowl, cream together the butter and sugar until light and fluffy.
• Add the eggs one at a time, beating well with each addition, then stir in the vanilla extract.
• Reserve ¼ cup of flour for later, and sift together the remaining flour, baking powder and salt.
• Gradually stir into the creamed mixture.
• Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter.
• Pour mixture into Ruffled Baking Cups
• Bake for 50-60 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
• Allow cake to cool.

Ingredients

• ⅓ cup melted butter
• 1 cup white sugar
• ¼ cup freshly squeezed lemon juice
• 2 eggs
• 1½ cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• ½ cup milk
• 2 tablespoons grated lemon zest
• 1 cup fresh or frozen blueberries
• Optional (Glaze): 2 tablespoons of lemon juice + ¼ cup of sugar

Instructions

• Preheat oven to 350°F.
• Place 24 Mini Loaf Pans on a cookie sheet.
• In a mixing bowl, beat together butter, sugar, lemon juice, eggs.
• In a separate bowl, combine flour, baking powder and salt.
• Add wet ingredients to the dry mix by alternating between egg mixture and milk.
• Fold lemon zest and blueberries into the batter. (Hint: Toss blueberries in a bit of flour first to help prevent blueberries from sinking)
• Pour batter into prepared Mini Loaf Pans.
• Bake in preheated oven for about 45-50 minutes, until a toothpick inserted into center of the loaf comes out clean and golden brown in color.
• *Optional: Combine glaze ingredients and drizzle over warm bread. Cool completely.

Ingredients

Crust:

• *To save time you can use store bought pie pastry and skip to step 4
• 2 ½ cups all purpose flour
• ⅛ teaspoon salt
• ⅓ cup sugar
• 8 ounces unsalted butter, very cold, cut in small slices
• 1 large egg
• 1 teaspoon vanilla

Filling:

• ½ cup unsalted butter
• 3 tablespoons all purpose flour
• ¼ cup water
• ½ cup white sugar
• ½ cup packed brown sugar
• 6-7 apples peeled, cored and sliced thin

Topping:

• Cinnamon

Instructions

• Place oven rack on lower ⅓ of oven. Preheat oven to 350°F.
• Combine flour, salt and sugar in a food processor. Then add cold butter slices and process to consistency of cornmeal.
• In a small bowl, whisk together the egg and vanilla. Add egg to flour and process until it forms a ball. Remove dough from processor and press together with heels of your hand until smooth. Wrap in a plastic wrap and refrigerate for 1 hour.
• Arrange 8 ungreased Ruffled Baking Cups on a baking sheet. Pinch off 1 tablespoon size piece of dough, roll into a ball and gently press into Ruffled Baking Cups. Repeat to fill all.
• Melt filling butter into a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar and bring to a boil. Reduce temperature and let simmer.
• Peel , core and thinly slice apples. Arrange apple slices in the tartlet starting from the outside and working your way in.
• Pour the melted filling over the apples and sprinkle with cinnamon.
• With oven at 350°F, bake tartlets for approximately 35-45 minutes.

Ingredients

For Cake

• 1½ cups all purpose flour
• ¾ teaspoon baking powder
• 1 teaspoon salt
• 1 cup dark brown sugar
• ½ cup granulated sugar
• ½ cup (1 stick) unsalted butter, softened to room temperature
• 2 large eggs, must be at room temperature
• 1 teaspoon vanilla extract
• ½ cup whole milk (or even buttermilk, do not use skim milk or 1% milk)

For Sauce

• *You can also use store bought salted caramel sauce
• 2 cups granulated sugar
• 12 tablespoons unsalted butter, at room temperature, cut into pieces
• 1 cup heavy cream, at room temperature
• 1 tablespoon fleur de sel or sea salt flakes

For Frosting

• ¾ cup butter, at room temperature
• 2 cups powdered sugar
• ½ cup salted caramel sauce

Instructions

• Preheat oven to 350°F.
• Line 12 Paper Baking Cups on a cookie sheet.
• In a large bowl, whisk together the flour, baking powder, and salt.
• Ina separate bowl, beat the butter and sugars together at medium-high speed until light and fluffy, 2-3 minutes.
• Add the eggs and vanilla. Beat until combined.
• Mix in the dry ingredients until no flour remains, scraping down the sides of the bowl as needed.
• Slowly stir in the milk. (Do not overmix the batter)
• Fill each Paper Baking Cup ½ way full with batter.
• Bake cupcakes for 22-23 minutes, or until a toothpick inserted in the center of the cupcake comes out clean.
• Let the cupcakes cool before frosting. While the cupcakes are cooling, make the salted caramel frosting. Once you start the caramel sauce you have to pay close attention so you don’t burn it.
• Heat the sugar over medium-high heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking sugar.
• Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel.
• You want the caramel to reach 350°F. (If you are new to making caramel, I suggest using a thermometer.)
• As soon as the sugar reaches the dark amber color, carefully add the butter. Whisk until butter is melted.
• Remove the pan from the heat and carefully pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the fleur de sel or sea salt flakes.
• Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large jar and cool to room temperature.
• To make the frosting: beat the butter in the bowl of a standard mixer fitted with the paddle attachment on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated.
• Turn off the mixer, and then add the salted caramel sauce. Beat frosting on low to combine, and then increase to medium-high heat and beat until airy and thoroughly mixed, about 2 minutes.
• Frost the cooled cupcakes with the salted caramel frosting and drizzle cupcakes with extra salted caramel sauce, if desired.

Ingredients

• ½ cup unsalted butter
• 1 ¼ cups white sugar
• ½ teaspoon salt
• 2 eggs
• 2 cups all-purpose flour, divided
• 2 teaspoons baking powder
• ½ cup buttermilk
• 1 pint fresh blueberries – rinsed, drained and patted dry
• 2 tablespoons white sugar

Instructions

• Position rack in the middle of oven and preheat oven to 375°F
• In a large bowl, cream together the butter, sugar, and salt until light and fluffy
• Beat in the eggs one at a time
• Mix together 1 ¾ of the flour and baking powder
• Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated
• Crush ¼ of the blueberries, and stir into the batter - Mix the rest of the whole blueberries with the remaining ¼ cup of the flour, and fold into the batter
• Scoop into the WHB Baking Cubes, Paper Baking Cups, or Plastic Baking Cups - Sprinkle tops lightly with sugar
• Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped

Ingredients

For Batter

• ¾ stick (6 tablespoons) unsalted butter
• 1/3 cup whole milk
• 1 whole large egg + 1 large yoke
• 1 teaspoon vanilla
• 1 ½ cup all-purpose flour
• ¾ cup sugar
• 1 ½ teaspoons baking powder
• ¾ teaspoon salt
• 2 cups fresh blueberries

For Crumb Topping

• 3 tablespoons cold, unsalted butter cut into bits
• ½ cup all-purpose flour
• 4 tablespoons sugar

Instructions

• Preheat oven to 375° F
• Melt butter in a small saucepan over moderately low heat - When butter is melted, remove from heat and whisk in milk, whole egg, yolk and vanilla until combined well
• Whisk together flour, sugar, baking powder and salt in a bowl
• Add milk mixture to the bowl of dry ingredients and stir until just combined
• Gently but thoroughly fold in the blueberries
• Divide batter among 12 Ruffled Baking Cups spreading evenly
  (Hint: Use a cookie sheet for easy transport in and out of the oven)
• In a small bowl combine all topping ingredients with your fingertips until crumbly, then sprinkle over batter, gently tapping into the top of batter
• Bake until golden and a wooden pick or skewer inserted into center of muffin comes out clean, 16-19 minutes
• Cool on rack for 15 minutes then serve warm or at room temperature

Ingredients

• 8 oz. (a block) cream cheese, softened
• 1 cup shredded part-skim Mozzarella cheese
• 1/2 cup hot sauce
• 1/2 cup crumbled light blue cheese
• 3 cups shredded cooked chicken
• 1 Tbsp. ranch seasoning (optional)

Instructions

• Preheat oven to 350° F
• In a large bowl, stir all ingredients together until well-mixed
• Transfer mixture into your favorite Rectangular Loaf Pans
• Bake for 30 minutes or until the cheese is melted and the edges begin to slightly brown
• Remove and serve warm with chips, crackers or vegetables

Ingredients

For Batter

• 2 cups granulated sugar
• 1/2 cup butter, softened
• 1 cup buttermilk
• 1 tablespoon vinegar
• 3 eggs
• 2 teaspoons vanilla extract
• 2 ounces red food coloring
• 1 tablespoon cocoa powder
• ½ teaspoon salt
• 2 ½ cups flour
• ¼ teaspoon baking powder
• 1 ½ teaspoon baking soda

For Frosting

• 1 cup milk
• 1 cup flour
• 1 cup granulated sugar
• 1 cup butter, softened
• 2 cups shredded coconut
• 1 cup chopped pecans
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 350°F
• Cream the butter and sugar together. Mix in the buttermilk, vinegar, vanilla, food coloring and eggs.
• In a separate bowl, mix together the cocoa powder, salt, baking powder, and baking soda.
• Add dry ingredients to the wet ingredients and mix until batter forms and is a uniform color.
• Divide batter between the loaf baking pans. Bake for 28-34 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
• For the frosting, whisk together the flour and milk until thick paste forms. Set aside
• Cream together the butter, sugar and vanilla. Mix in the flour paste, coconut and chopped pecans.
• When cake is completely cooled, add frosting and garnish with additional coconut and pecans if desired.

Ingredients

Instructions

• Preheat oven to 350°F
• Combined melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
• Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate chips.
• Spread the batter into ruffled baking cups and Bake for 25-30 minutes, until an inserted toothpick comes out clean.
• Allow to cool and garnish with powdered sugar or crushed peppermint candy if desired. To make sugar snowflakes: Print a clipart image of a snowflake or draw your own, cut and use as paper as a stencil. Sprinkle powdered sugar over the stencil to create snowflake!

Ingredients

Instructions

• Looking to impress your friends and family with your baking abilities with as little effort as possible? Well here’s the recipe for you. By simply replacing the ingredients on the box with milk, melted butter, and an extra egg, an ordinary box mix cupcake is transformed into soft, fluffy, buttery goodness.
• Replace water 1:1 with milk (ideally whole milk, but you can use any kind you want)
• Replace oil with melted butter and double the amount (1/2 cup becomes 1 cup, etc.)
• Add an extra egg, or two if you want the cupcakes to be very rich, or if you’re using medium eggs
• Bake per instructions on the box
• Frost and Decorate!