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!

Chocolate Chip Mint Cupcakes


  • For the Cupcakes:
  • 1 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/2 cup cocoa powder
  • 1/2 tsp sea salt
  • 4 Tbsp unsalted butter, room temperature
  • 3/4 cup Zulka Morena Sugar
  • 1/4 cup Zulka Brown Sugar
  • 4 oz dark or semi-sweet chocolate, melted and slightly cooled
  • 2 large eggs plus 2 egg yolks
  • 1/2 cup sunflower or grape seed oil
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp mint extract
  • 1/3 cup full fat sour cream or greek yogurt
  • 1/4 cup milk
  • 1 1/2 cups mini chocolate chips, divided
  • For the Frosting:
  • 6 oz full fat cream cheese, room temperature
  • 10 Tbsp butter, room temperature
  • 1/4 tsp sea salt
  • 4 cups Zulka powdered sugar, sifted
  • 1/2-1 tsp mint extract (use more for a stronger flavor)
  • 6-10 drops green food coloring


Makes 18 cupcakes

Preheat oven to 3500 F. Prepare muffin tins with 18 cupcake liners.

In a small bowl combine the flour, baking soda, cocoa powder and salt, whisking well to combine. Set aside.

In a large bowl, use an electric or stand mixer to mix the butter and sugars until light and fluffy, about 2-3 minutes. Add the eggs and yolks one at a time, mixing well after each addition. Add the melted and cooled chocolate, mixing well until fully combined. Then add the oil and extracts and mix again, stopping to scrape down the sides when needed. Add the sour cream and then the flour mixture and mix slowly until just combined. Then add the milk and mix for another 20 seconds. Fold in 1 cup of the mini chocolate chips.

Fill the cupcake liners 2/3 of the way full. Bake for 16-18 minutes or until the tops of the cupcakes bounce back slightly when lightly pressed. Let cool in the pan for 3 minutes then carefully remove to a wire rack to cool completely before frosting.

To make the frosting:

In a large bowl, use an electric mixer to blend the cream cheese, butter and salt until lightened and fluffy.  Add the powdered sugar 1/2 cup at a time, mixing well in between each addition. Once all the powdered sugar is mixed in add the extract and food coloring, starting with small amounts until you reach the desired flavor and color. It will darken more as it sits. Frost the tops of each cupcake using either a spatula or a frosting bag fitted with an open star tip, and sprinkle the remaining mini chocolate chips on top. Serve at room temperature.

Old-Fashioned Peach Cobbler


  • ½ cup unsalted butter
  • 1 cup all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup milk
  • 1 ¼ cup Zulka Morena sugar, divided
  • 5 cups fresh or frozen sliced peaches
  • ½ tsp of cinnamon


Pre-heat oven to 3500 F.

Place the butter in a 9×13 inch oven proof serving dish and put in the oven to melt. In a medium bowl, mix together the flour, baking powder and salt.  Stir in the milk and 1 cup of the sugar until smooth.

Remove the dish with the melted butter from the oven and pour the batter in.

In a separate bowl, toss the peaches with 1/4 cup sugar and the cinnamon. Spoon the peaches and then the juices evenly over the batter. Place the dish back in the oven and bake until the batter is browned and has risen up and around the peaches, about 30 minutes. Serve warm with whipped cream or ice cream.


Mini Sweet Potato Cupcakes


  • Cupcakes:
  • ½ cup oat flour
  • 6 Tbsp all-purpose flour
  • 6 Tbsp Zulka Morena sugar
  • ½ tsp baking soda
  • 2 Tbsp unsalted butter, room temperature
  • 1 egg white
  • ¼ cup cooked sweet potato
  • ¼ tsp pure vanilla extract
  • 2 Tbsp milk
  • Frosting:
  • ¼ cup Zulka powdered sugar
  • 3 Tbsp cream cheese, room temperature
  • 1/8 tsp ground cloves
  • 2 Tbsp dried cranberries, optional


Heat oven to 3500 F. Line two 12 cup mini muffin pans with mini muffin cups.

In a medium bowl, combine flours and baking soda. In a large bowl, cream together sugar and butter with an electric mixer on medium. Add egg white, sweet potato and vanilla and beat on low until well combined. Add flour mixture and milk and beat on low until just combined. Do not overmix.

Fill muffin cups 2/3 full. Bake 15 to 18 minutes, until a toothpick comes out clean. Cool for 10 minutes in pans, then remove from pans and cool completely.

In a small bowl, beat powdered sugar, cream cheese and spices until smooth. Frost cupcakes and garnish with cranberries.

Chocolate Frosted Strawberry Brownies


  • 1 cup all-purpose flour
  • 1/3 cup of cocoa powder
  • 1/2 tsp. salt
  • 1 cup of butter ( 8 oz.)
  • 8 oz. of dark chocolate, chopped
  • 1 3/4 cup of Zulka Pure Cane Sugar
  • 2 large eggs, room temperature
  • 1 tsp. vanilla
  • 1 and 1/2 cup strawberries, stems and hulls removed, sliced
  • Frosting:
  • 4 oz. of butter, softened
  • 4 oz. cream cheese, softened
  • 1/2 cup of cocoa powder
  • 3 oz. bittersweet chocolate, melted and slightly cooled
  • 1/4 tsp. salt
  • 2 and 1/2 cups of Zulka Pure Cane Sugar


Preheat oven to 350°F. Prepare an 8 x 8″ or 9 x 9″ square baking pan with parchment paper so the paper hangs over the edges to make it easier to lift the brownies out once ready.

In a large bowl whisk together the flour, cocoa powder and salt. Set aside.

In a pan over medium low heat, combine the butter, chopped dark chocolate and sugar. Stir until well combined and the sugar is dissolved. Set aside and let cool for 10 minutes.

In another bowl, whisk the eggs and vanilla together and add in the cooled melted butter mixture. Mix together well and then add into the flour mixture. Combine until just moistened. Fold in the sliced strawberries. Pour into prepared pan, smooth the top with a spatula and bake for 35-40 minutes or until the middle is set and a toothpick comes out clean when testing the middle. Let cool completely before frosting.

To make the frosting: Combine the butter and cream cheese either in the bowl of a stand mixer or a bowl and use a hand mixer to cream together. Add in the cocoa powder, melted chocolate and salt and mix well. Add in the powdered sugar 1/2 of a cup at a time until you reach desired level of sweetness. Frost the top of the brownies in the pan in an even layer and decorate with strawberry halves. Chill for one hour.

Removed the brownies from the pan using the parchment paper and place on a serving tray. Slice into squares and serve.

Mango Cheesecake


  • Crust:
  • 1 ½ cups graham cracker crumbs
  • ½ cup Zulka Morena sugar
  • 6 Tbsp unsalted butter, melted
  • Mango Cheesecake Filling:
  • 3 large ripe mangos, peeled, pitted and coarsely chopped
  • 24 oz cream cheese, room temperature
  • 1 ¼ cups Zulka Morena sugar
  • 2 tsp pure vanilla extract
  • 4 large eggs


Preheat oven to 3250 F. Lightly butter a 9-inch springform pan. Stir cracker crumbs and sugar in a medium bowl until well mixed. Add melted butter and stir until evenly moistened. Press crumb mixture firmly onto the bottom of the prepared pan. Bake for about 12 minutes until set. Cool completely.

Purée mangoes in a food processor until smooth. Set aside mango puree (should be about 2 cups). In a large bowl, use an electric mixer to beat cream cheese, sugar, and vanilla until smooth. Add eggs 1 at a time, beating well after each addition. Add 2 cups mango puree and beat until well blended.

Pour mixture over crust in pan. Bake for 1 hour and 25 minutes, or until set and slightly golden around edges.

Cool cake for 1 hour and refrigerate uncovered overnight. Run a small knife around the sides of the pan to loosen. Remove pan sides. Transfer cake to a platter. Cut into wedges and serve with sliced mangos.


Natural, Pure, Cane Sugar