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!

Fruit Cheesecake Sugar Cookie Cups


  • Cookie Cups
  • • 3/4 cups butter
  • • 1 cup Zulka Morena Sugar
  • • 1 egg
  • • 2 tsp vanilla extract
  • • 2 cups all-purpose flour
  • • 1 tsp baking soda
  • • 2 tsp cornstarch
  • Cheesecake Filling and Topping
  • • 12 oz cream cheese, room temperature
  • • 1 3/4 cup Zulka Powdered Sugar
  • • 1 1/2 tsp vanilla extract
  • • assortment of chopped fresh fruit



 Coat cupcake pan with non-stick cooking spray. Preheat oven to 350 degrees.

Cream butter and sugar together for 5-7 minutes, until light and fluffy.

Add the egg and vanilla and beat until well combined.

Add the dry ingredients to the wet ingredients and mix until smooth. Dough will be thick.

Makes balls of about 2 tbsp. of dough. Press cookie dough in bottom and about 1/3 – 1/2 way up the sides of each cupcake cup, forming a cup shape.

Bake for 10-12 minutes.

Remove from oven and allow to cool for about 5 minutes, then remove to cooling rack to finish cooling. If the centers aren’t cupped enough to add filling, use the end of a wooden spoon or the bottom of a tablespoon to press the center down a bit.

Once the cookie cups have cooled, make the cheesecake filling. Blend the cream cheese, vanilla and powdered sugar together until smooth.


Recipe by: Life, Love and Sugar

Chocolate Pumpkin Cupcakes


  • 1 3/4 C All-purpose Flour
  • 1 3/4 C Zulka Morena Sugar
  • 3/4 C cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 2 eggs
  • 1 c sour cream
  • 1/2 c sunflower oil
  • 1 tsp vanilla extract
  • 1 c boiling water
  • For the Pumpkin Frosting:
  • 1 cup butter, unsalted
  • 1 8 oz package full fat cream cheese
  • 2 lbs Zulka powdered sugar
  • 3 Tbsp pumpkin puree
  • 1 tsp vanilla extract
  • 3/4 tsp pumpkin pie spice
  • Natural orange food coloring
  • Orange sanding sugar
  • Pretzel stick pieces for stems


Preheat oven to 3500 F. Line 2 standard muffin tins with paper cupcake liners.

In a medium bowl combine the dry ingredients and whisk together. In a separate bowl combine the eggs, sour cream, oil and vanilla and whisk well. Add the egg mixture to the dry ingredients and stir until well combined. Then add the boiling water and mix well.

Divide the batter evenly amongst the paper liners and bake for 15-18 min or until a toothpick placed in the center of a cupcake comes out clean. Cool in pans for 3 minutes, then remove and cool completely on a wire rack before frosting.

To frost:

In a large bowl use an electric mixer to cream together the butter and cream cheese, scraping down the sides occasionally. Add the powdered sugar one cup at a time and beat well in between each addition. Add the pumpkin puree, the extract and spice. Add a few drops of food coloring mixing well in between each addition until desired color is reached. Chill the frosting 30 minutes to let firm up just a little.

Frost the tops of each cupcake using a spatula then quickly and carefully dip in the sugar. Gently press into the top with a toothpick to make them look like pumpkins and then place a pretzel piece in the top middle for the stem. Chill until ready to serve.


Almond Cake with Apricot Compote


  • 2 large eggs
  • 1 cup Zulka Morena sugar
  • 1 cup plain full fat Greek Yogurt
  • 1 1/2 tsp almond extract
  • 1 tsp vanilla extract
  • 5 tbsp butter, melted and cooled
  • 1 1/4 cup all purpose flour
  • 3/4 cup blanched almond flour
  • 2 tsp baking powder
  • 1/4 tsp sea salt
  • For the Compote:
  • 1 cup Zulka Morena sugar
  • 1 cup water
  • 1 vanilla bean pod
  • 6-8 apricots, pits removed and diced


Make the compote:

In a small saucepan combine the sugar and water. Split the vanilla bean, scrape out the seeds and add to the pan along with the vanilla bean pod. Bring to a simmer and cook 5 minutes until the sugar is dissolved and the mixture is starting to thicken. Add the diced apricots and let simmer for 2 minutes. Quickly remove the apricots using a slotted spoon to a bowl and chill immediately. Bring the sugar mixture back to a simmer and cook 10 minutes or until reduced by half and thick and syrupy. Discard the vanilla bean pods and transfer mixture to a jar. Cool completely.

Make the cake:

Preheat oven to 3500 F. Butter and line the bottom of a 9” springform pan (or a 9 x 3” cake pan) with parchment paper, then butter and flour the parchment paper. Set aside.

In a large bowl whisk together the eggs, sugar, yogurt, extracts and melted butter until smooth. Sift in the dry ingredients and mix until well combined. Pour into prepared pan and smooth the top. Bake for 30 minutes or until the top is lightly golden and a toothpick stuck into the center comes out clean.

Let cool in the pan for 10 minutes, then release the sides and cool completely. Dust the top with powdered sugar before serving. Serve each slice with a few tablespoons of the apricots and a few teaspoons of the syrup. Serve immediately.

Apple Streusel Filled Bundt Cake


  • 2 c apples, peeled and diced
  • ¾ c pecans, chopped
  • 3 ½ c Zulka Brown Sugar, divided
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 2 Tbsp + 3 c All Purpose Flour
  • 3 sticks unsalted butter, divided
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 4 large eggs
  • 10 oz greek yogurt
  • 2/3 c apple sauce
  • 2 ½ tsp vanilla extract, divided
  • 4 oz cream cheese
  • 1 ½ c Zulka Powdered Sugar
  • 1 tsp lemon juice



In a medium bowl, combine 1 ½ cups brown sugar, cinnamon, nutmeg, 2 tablespoons flour and 6 tablespoons butter and stir until the butter is evenly mixed in. Add the apples and pecans and stir well.  Keep chilled until ready to use.

Preheat the oven to 3250 F. Butter a 12 cup bundt pan and coat with flour, tapping the sides to shake out excess flour.

In a medium bowl whisk the eggs, then add the Greek yogurt, apple juice and 1 ½ teaspoon vanilla and mix well. Set aside.  In a large bowl combine the remaining 3 cups flour, 2 cups brown sugar, baking powder, baking soda and salt. Mix on low speed until just combined.  Add 2 sticks of butter one tablespoon at a time and mix on low until well combined.  Add half of the egg mixture and beat on low.  Add the remaining mixture and raise speed to medium and mix for 30 seconds.

Pour half of the batter into the bundt pan, spreading evenly. Spoon the apple streusel filling in the middle of the batter, making sure none reaches either edge and gently press into the batter. Top with remaining batter and carefully spread so no streusel is showing.

Bake for 40-55 min or until a toothpick comes out clean. Let cool in the pan for 10 min then flip onto a cake plate or serving platter and carefully remove bundt pan. Let cool completely before icing.

To make the icing, combine the cream cheese, 2 tablespoons butter, 1 ½ cups powdered sugar, lemon juice and 1 teaspoon vanilla extract and mix well with an electric mixer. Drizzle or pour over the top of the cake.

Lemon Glazed Blueberry Cake


  • For the cake:
  • 1 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup butter, very soft
  • 1 cup Zulka Morena sugar
  • Zest and juice of 2 lemons (about 2 Tbsp each)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup plain yogurt (any style)
  • 2 cups blueberries (fresh or frozen)
  • For the Glaze:
  • 2 cups Zulka Powdered sugar, sifted
  • 3 Tbsp lemon juice
  • 1 Tbsp lemon zest
  • 1/2 tsp salt


Preheat oven to 3500 F. Butter and flour an 8 1/2 by 4 1/2 inch loaf pan and set aside.

In a small bowl combine the flour, baking powder and salt. In a medium bowl mix together the butter, sugar and lemon zest until well combined, using either a whisk or an electric mixer. Add the eggs one at a time and then mix in the lemon juice and vanilla extract. Fold in the flour until just combined, then add the yogurt and combine again until no flour streaks remain. Gently fold in the blueberries and then pour the batter into the prepared loaf pan.

Bake for 65-80 minutes or until toothpick placed in center of cake comes out clean. Cool for 10 min in pan, then remove to a wire rack to cool completely before glazing.

To make the glaze:

Combine the glaze ingredients in a bowl and whisk until smooth. Spoon over the top of the loaf, letting some spill over the sides. Let the glaze firm up before serving. Serve at room temperature. Store in an airtight container up to 4 days.

Natural, Pure, Cane Sugar