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


  • 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


From Sugar and Soul


Serves: 12

Prep Time: 30 minutes

Bake Time: 40 minutes

Inactive time: 30 minutes



  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


  • 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


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.



Sugared Mixed Nuts


  • 3 Cup Zulka sugar
  • 1/2 Cup sour cream
  • 2 Tablespoons butter
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 4 Cups nuts (all the same or a mix of each - can be raw or roasted, just not salted)


from Luci’s Morsels

(yields 4 Cups nuts)


  1. Heat sugar, sour cream, and butter in saucepan over medium heat, stirring constantly.
  2. Bring to a violent boil. Remove from heat. Add vanilla and cinnamon. Mix in thoroughly.
  3. Add nuts, mixing thoroughly to cover every nut.
  4. Spread nuts on waxed paper to cool.
  5. Let sit at least forty five minutes before breaking apart and enjoying.



Pumpkin and Cream Cheese Empanadas


  • Filling
  • 1/2 cup pumpkin puree
  • 4 oz cream cheese, room temperature
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 1 egg room temperature, room temperature
  • 4 tablespoons brown sugar
  • Dough
  • 2 1/2 cups unbleached all-purpose flour
  • 2 sticks very cold unsalted butter, cut into ½-inch pieces
  • 1/2 cup water, very cold
  • 1 1/2 tablespoon pure cane sugar
  • 1/2 teaspoon salt
  • 1 egg beaten with 1 tablespoon water
  • 1 tablespoons sugar
  • 1/4 teaspoon cinnamon


from The Broken Bread

(makes 16)



  • In a standing mixer add the cream cheese and beat until smooth and creamy. Add in the pumpkin puree, cinnamon, nutmeg, salt, and vanilla, and mix until fully combined. Beat in egg until smooth, and store in the refrigerator until ready to use.


Dough Directions

  • Place the flour, 1 1/2 tablespoons sugar, and salt in a large bowl and whisk together to combine. Add the cubed butter to the bowl and using your hands, quickly rub the butter into the flour until it resembles the size of small peas.
  • Sprinkle 2 tablespoons of the cold water over the mixture and fluff using two forks. Continue this process, one tablespoon at a time, until 5 tablespoons have been added. If dough seems a bit dry, sprinkle a 1/2 teaspoon of water at a time until the dough resembles shaggy crumbs.
  • Turn the dough onto a work surface and gently knead a few times until it comes together. Dived the dough into two pieces, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour.
  • Remove 1 piece of dough from refrigerator and let sit for 10 minutes before rolling it out. Dust your work surface generously with flour and roll out the dough until it’s about 1/8 inch thick. Using a 4’’ biscuit cutter, or the rim of a glass, cut out 8 dough rounds. Place rounds in the refrigerator and repeat this process with the second half of the dough.
  • Fill each cut out with 2 1/2 teaspoons of pumpkin filling. One at a time, run a moistened finger along the edges of the dough and careful fold shut, pushing gently on the edges to seal. Use a fork to crease the edges of the empanada.
  • Pre-heat oven to 375°F. Place empanadas on a baking sheet lined with parchment paper and place in the freezer for 15 minutes. Once chilled, remove from freezer and brush each one with the egg wash. Mix sugar and cinnamon together, and sprinkle a generous amount over each empanada. Place in the oven, and bake for about 20 minutes, or until puffed and golden brown.
  • Serve warm.



Black and White Sugar Skull Cupcakes


  • 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


from Life Made Simple


  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



Natural, Pure, Cane Sugar