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!

Pumpkin and Cream Cheese Empanadas

Ingredients:

  • 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

Instructions:

from The Broken Bread

(makes 16)

Directions

 

  • 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

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

 

 

Quick & Easy Horchata

Ingredients:

  • 1/2 c. uncooked white rice
  • 1 c. water
  • 1 14-ounce can coconut milk
  • 2 cinnamon sticks
  • 3/4 tsp. ground cinnamon
  • pinch of salt
  • 4 c. whole milk
  • 1 1/2 tsp. vanilla extract
  • 1/3 c. Zulka Morena pure cane sugar

Instructions:

from Life Made Simple

Directions:

  • In a medium size pot, combine the rice, water, coconut milk, cinnamon sticks, cinnamon, and salt, bring to a boil. Reduce the heat to a low simmer, cover, and allow to cook for 25 minutes. Remove from heat and allow the mixture to cool to room temperature.
  • Remove the cinnamon sticks and add the rice mixture to a blender along with the remaining ingredients. Blend on high for 1 to 3 minutes until very smooth.
  • If you prefer a smooth consistency, pour over a mesh sieve into a large pitcher or pour in as-is. Chill until ready to serve.

Yield: 4-6 servings | Prep Time: 5 minutes | Cook Time: 25 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.

 

Calabaza en Tacha

Ingredients:

  • 1, 2 1/2 -3 lb pumpkin, peeled or unpeeled
  • 3 1/2 cups water
  • 1 cup dark brown sugar, packed
  • peel and juice from half an orange
  • 3 cinnamon sticks
  • 1 star of anise
  • 1/4 teaspoon kosher salt
  • 1 vanilla bean, split and seeds removed
  • 1- 1 1/2 cups milk, or coconut milk, slightly warmed

Instructions:

from The Broken Bread

(serves 4-5)

Directions

  • Cut pumpkin in half from top to bottom, and use a spoon to scrape out the seeds, and stringy flesh. Cut each half into wedges that are about 2″ thick, then cut each of wedge into 3 pieces.
  • Add water to a 3 quart pot over medium-high heat. Add sugar, orange peel, juice, cinnamon sticks, anise, salt, vanilla bean pod and seeds, whisking until sugar dissolves. Once mixture is boiling, add the pumpkin pieces. Allow mixture to come back up to a boil for a few seconds, then immediately reduce heat until just simmering.
  • Simmer the pumpkin pieces, stirring occasionally, for 30-40 minutes or until fork tender. Once soft, remove the pumpkin pieces with a slotted spoon, cover and set aside. Discard any pieces of pumpkin skin that may have fallen off during cooking process.
  • Bring remaining liqud to a boil, stirring occasionally, until reduced to a syrup that is thick enough to coat the back of a spoon, about 20-30 minutes.
  • Gather 4-5 shallow bowls, and fill with desired amount of milk, or coconut milk. Divided the pumpkin between each bowl and drizzle with warm syrup.
Natural, Pure, Cane Sugar