Zulka Is Great In Any Recipe

We hope you enjoy this collection of our favorite recipes, and if you have one to share, let us know!

Peppermint Cocoa Layer Cake

Ingredients:

  • Cake:
  • 1 ¾ cup All-purpose flour
  • 2 cups Zulka Morena Pure Cane Sugar
  • ¾ cup Baking cocoa
  • 1 3/4 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 3 large eggs, room temp
  • 1 tbsp vanilla extract
  • 1 cup hot coffee
  • Frosting:
  • 3 cups Heavy Cream
  • 1 ½ tsp Peppermint Extract
  • ¾ cup Confectioners’ Sugar
  • ⅓ cup Instant Chocolate Pudding Mix
  • Toppings:
  • Peppermint Patties
  • Peppermint Candies

Instructions:

From Sugar and Soul

 

Serves: 12

Prep Time: 30 minutes

Bake Time: 40 minutes

Inactive time: 30 minutes

 

Directions:

  1. Preheat oven to 350 F.
  2. Grease 2 8 x 2 inch round cake pans with butter and flour or cooking spray.
  3. Combine sugar, flour, cocoa powder, baking soda, baking powder and salt in a large bowl or stand mixer fitted with a whisk attachment.
  4. Beat in eggs, buttermilk, coffee, oil and vanilla and beat on medium speed for 2 minutes, batter is going to be very thin.
  5. Pour 2 cups of batter into each 6 inch pan or divide evenly between the two 8 inch pans.
  6. Bake 6 inch cakes for 30-35 minutes and 8 inch cakes for 40-45 minutes until toothpick comes clean from center.
  7. Cool in pans for at least 10 minutes and loosen from sides of pan before transferring to a cooling rack to cool completely.
  8. Whip frosting ingredients together in a large bowl or stand mixer fitted with a whisk attachment on medium high until light and fluffy, about 4-5 minutes.
  9. Add about 1½ to 2 cups of frosting to the top of one of the layers of cake, spreading evenly over it, then topping with the second layer of cake. Use a frosting spatula to generously frost the outside of the cake. Serve within 2 hours or store in the fridge for up to 24. Top with candy just before serving.

 

Orange Cranberry Cupcakes

Ingredients:

  • Cranberry Sauce for Frosting:
  • ½ cup dried cranberries
  • ¼ cup orange juice
  • ¼ cup cranberry juice
  • Simple Syrup and Sugar Dusted Cranberries:
  • about 30 fresh cranberries (one per cupcake)
  • ⅔ cup cranberry juice
  • ⅓ cup Zulka granulated sugar plus more for rolling the cranberries
  • Orange Cinnamon Kissed Cupcakes:
  • 1 cup Zulka granulated sugar
  • ¾ cup packed Zulka brown sugar
  • zest of one orange
  • 1 ½ cups of butter at room temperature
  • 3 eggs
  • ½ tsp vanilla extract
  • 1 cup half and half
  • 2 ¾ cups of flour (using the fluff and scoop method)
  • ½ tsp. salt
  • 1 ½ tsp. cinnamon
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • Frosting:
  • 8 oz. cream cheese at room temperature
  • 1/4 cup unsalted butter also at room temperature
  • zest of one large orange
  • pinch of salt
  • 1 tbsp orange juice
  • ½ tsp lemon juice
  • juice from cranberry sauce
  • 4 cups powdered sugar

Instructions:

From Try Anything Once Culinary

 

Directions for Cranberry Sauce

  1. In a small pan bring the cranberries, orange juice and cranberry juice to a low boil on medium heat.
  2. Reduce heat to low, cook for 10 minutes then remove from heat.
  3. Allow to cool fully before using.

 

Directions for Simple Syrup and Sugar Dusted Cranberries

  1. In a small pan measure juice and sugar, whisking to dissolve sugar.
  2. Bring to a boil on medium heat, whisking occasionally.
  3. Simmer for five minutes then remove from heat, letting it cool to room temperature.
  4. Refrigerate until you’re ready to use.
  5. After frosting cupcakes, put cranberries in a large bowl and drizzle cranberry simple syrup on top.
  6. Toss to coat.
  7. Roll cranberries in sugar.
  8. Place one cranberry on top of each cupcake.

 

Directions for Orange Cinnamon Kissed Cupcakes

  1. Preheat oven to 350 degrees F.
  2. In a small bowl measure flour, salt, cinnamon, baking powder and baking soda. Stir to combine and set aside.
  3. Combine sugars, orange zest and lemon zest in the bowl of a stand mixer.
  4. Beat for one minute at medium speed.
  5. Scrape the paddle attachment and the bottom of the bowl, then mix for another minute.
  6. Add the butter and beat for three minutes at medium speed.
  7. Scrape the paddle and mix for one more minute.
  8. Add eggs one at a time, scraping the paddle and the bottom of the mixing bowl after each addition.
  9. Now add the vanilla, mixing for about one minute.
  10. Turning the mixer on low gradually stir the half and half into the wet ingredients, alternating with the dry ingredients.
  11. Bake for 16-18 minutes or just until you can insert a toothpick and it comes out clean.
  12. You don’t want to overbake.

 

Directions for Frosting:

  1. Begin by adding cream cheese and butter to the bowl of your stand mixer. Whisk on medium or medium high speed for one minute then scrape the bottom of the bowl and scrape out the whisk attachment. Repeat two more times until the cream cheese and the butter are incorporated.
  2. Add in the orange zest, salt, orange juice, lemon juice, juice from cranberry sauce and powdered sugar on medium speed until smooth.
  3. Add the cranberries from the sauce and whisk for about another minute, scrape the bottom of the bowl and whisk for one more minute to make sure everything is mixed in.
  4. Refrigerate until the cupcakes cool.
  5. To frost I spoon the frosting into a large plastic zip bag and cut the tip.

 

 

No-Bake Pumpkin Cheesecake

Ingredients:

  • Gingersnap crust
  • 1 c. graham cracker crumbs
  • 1 c. gingersnap crumbs
  • 3 tbsp. Zulka Morena pure cane sugar
  • pinch of salt
  • 5 tbsp. butter, melted
  • Filling
  • 12 oz .cream cheese, set out at room temperature for 30 minutes
  • 1 tsp. ground cinnamon
  • 1 1/2 tsp. pumpkin pie spice
  • ¼ tsp. salt
  • 1 tbsp. vanilla extract
  • 1 c. Zulka pure powdered sugar
  • 1 c. solid-pack canned pumpkin
  • 2 c. homemade whipped cream + more for garnish *see NOTES

Instructions:

from Life Made Simple

 

Directions

  1. Combine the ingredients for the crust in a medium size mixing bowl. Press into a 9-inch springform pan. Chill for 30 minutes.
  2. Meanwhile, in the bowl of a stand mixer beat the cream cheese until light and fluffy, about 2-3 minutes. Add the cinnamon, pumpkin pie spice, salt, vanilla extract, powdered sugar, and pumpkin. Beat until smooth, about 2 minutes.
  3. Using a large spatula, fold in the whipped cream, then pour into the chilled crust, smoothing it into an even layer. Place in the refrigerator and chill for at least 2 hours before serving. Remove the sides and garnish with additional whipped cream if desired.

 

NOTES: To stabilize the homemade whipped cream, add 2 tbsp. of powdered sugar to it before whipping. You can also use bloom gelatin and fold it in along with the whipped cream like I did

in this recipe.

 

Yield: 1 (9-inch) cheesecake | Prep Time: 15 minutes | Total Time: 2 hours 30 minutes

Black and White Sugar Skull Cupcakes

Ingredients:

  • Cupcakes
  • ¼ c. unsalted butter, melted
  • ½ c. canola or vegetable oil
  • ½ c. Zulka Morena pure cane sugar
  • ½ c. Zulka pure cane brown sugar
  • 2 tsp. vanilla extract
  • 2 oz. 60% bittersweet chocolate, melted
  • 2 eggs + 2 yolks, room temperature
  • 1 c. all-purpose flour
  • ½ c. dutch-process or cocoa rouge cocoa powder, sifted
  • ½ tsp. salt
  • ½ tsp. baking soda
  • ½ c. full-fat sour cream or buttermilk, room temperature
  • ½ c. water (warm) + ½ tsp. espresso powder
  • White chocolate frosting
  • 6 oz. white chocolate, melted and cooled
  • 1 c. (2 sticks) unsalted butter, room temperature
  • 2- 2 ½ c. Zulka pure cane powdered sugar
  • ¼ c. heavy cream
  • 1 ½ tsp. vanilla extract
  • ¼ tsp. salt
  • White chocolate sugar skulls:
  • 6 oz. white chocolate, melted

Instructions:

from Life Made Simple

Directions:

  1. Preheat oven to 350 degrees. Line two standard size cupcake pans with 18 liners, set aside.
  2. In the bowl of a stand mixer, beat the butter, oil, sugars, vanilla extract and melted chocolate until smooth. With mixing speed on low, add the eggs one at a time until incorporated.
  3. In a medium size mixing bowl, whisk together flour, sifted cocoa powder, salt, and baking soda. With mixing speed on low, gradually add the dry ingredients along with the sour cream (or buttermilk) and the warm water/espresso mixture. Mix just until combined. Allow the batter to rest for 5 minutes.
  4. Divide batter evenly among cups, filling ⅔ of the way full (I like to use a large scoop, a #20). Place in the oven and bake for 17-20 minutes, or until the tops spring back when touched and a cake tester comes out clean. Be careful not to over bake! Allow the cupcakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
  5. Meanwhile to prepare the frosting, in the bowl of a stand mixer, beat the butter until light and fluffy, about 2 minutes. Turn mixing speed to low and gradually add the powdered sugar. Pour in the white chocolate and beat for 2 additional minutes or until creamy. Add the heavy cream, vanilla and salt, beat for 1 more minute or until light and fluffy. Add more powdered sugar if needed. Frost the cooled cupcakes with a large pastry tip or an offset spatula.
  6. To make the white chocolate sugar skulls, pour the melted white chocolate into the mold. Place in the refrigerator to firm up. If desired, add details using a edible marker or black frosting. Place on top of the frosted cupcakes, garnish with festive sprinkles.

Yield: 18 cupcakes | Prep Time: 40 minutes | Cook Time: 20 minutes

 

 

Sugar Skull Cupcakes

Ingredients:

  • Sugar Skulls
  • 1 cup Zulka Pure Cane Sugar
  • 1 tsp Water
  • Colored Frosting for decorating.
  • Cupcakes
  • 3/4 Flour
  • 3/4 Cake Flour
  • 1 1/2 tsp Baking Powder
  • 2 tsp Ground Cinnamon
  • 1/2 tsp Salt
  • 1/2 cup (1 stick) Unsalted Butter, softened to room temp
  • 3/4 cup + 2 tbsp Zulka Pure Cane Sugar
  • 2 Large Eggs, room temp
  • 2 tsp Vanilla Extract
  • 1/2 cup Milk, room temp
  • 1/4 cup Heavy Cream, room temp
  • 2 tbsp Sour Cream, room temp
  • Coating
  • 2 tbsp Butter
  • 1/4 cup Cinnamon Sugar
  • Frosting
  • 1/2 cup (1 stick) Unsalted Butter, softened to room temp
  • 2-3 cups Confectioners' Sugar
  • 1 tbsp Vanilla Extract
  • 2 tsp Ground Cinnamon
  • 1/4 tsp Salt
  • Cinnamon Sugar for dusting

Instructions:

from Sugar and Soul

Directions

  • Sugar Skulls should be prepared ahead of time. Mix sugar and water and press into Sugar Skull molds. Let sit overnight to harden. Decorate with colored frosting.
  • Preheat oven to 350 F.
  • Line cupcake pan with liners and set aside.
  • Sift together flours, baking powder, salt, and cinnamon into a medium bowl and set aside.
  • In a large bowl or stand mixer fitted with a paddle attachment, cream the butter and sugar until pale and fluffy on medium-high speed.
  • Add eggs one at a time mixing between each addition.
  • Add vanilla, scrape down the sides as needed.
  • On low speed, add the flour in in small batches alternating with the milk and heavy cream.
  • Add in the sour cream and beat until combined.
  • Fill liners 3/4 of the way full and bake for 18-20 minutes until toothpick comes clean.
  • Transfer to a cooling rack to finish cooling.
  • Once cool, melt butter and dip the dome of the cupcakes in it and then into the cinnamon sugar.
  • In a large bowl or stand mixer fitted with a paddle attachment, cream butter and sugar on low speed until pale and creamy.
  • Slowly add in confectioners’ sugar and heavy cream a little at a time, alternating between each, while mixing on low over the course of about 3 minutes.
  • Add vanilla, cinnamon and salt and beat on medium speed for about 3 minutes until light and fluffy.
  • Frost cupcakes, sprinkle with cinnamon sugar and top with decorated sugar skulls.

 

Natural, Pure, Cane Sugar