Zulka Is Great In Any Recipe
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- 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.
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.
- 1 Tbsp butter
- 2 cups each of fresh blueberries, strawberries, raspberries
- 1/3 cup plus 1 Tbsp Zulka Morena Sugar
- 2 Tbsp all purpose flour
- Zest and juice of one small lemon (about 1 tsp zest, 2 tsp juice)
- 1 cup all purpose flour
- 1 cup quick cooking oats
- 1/2 cup plus 1 Tbsp Zulka Morena sugar
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 1/2 tsp vanilla extract
- 8 Tbsp unsalted butter, melted
Preheat oven to 3500 F. Set a 10” cast iron skillet on low heat and melt 1 tablespoon butter in it. Remove from the heat once melted.
Wash the berries and pat dry. Cut off stems from strawberries and slice into quarters, more if berries are larger. Combine all the berries in a large bowl with the sugar, flour, lemon zest and juice. Pour into the prepared skillet.
In a food processor, pulse together the flour, oats, sugar, baking soda and salt until crumbly, but not finely ground. Transfer to a bowl and add the vanilla and melted butter. Mix with a fork until crumbly and then use your hands to mix in any remaining dry mixture. Crumble over the top of the berries in the skillet.
Set in the oven and bake for 35 min or until the berries are bubbly and the crumble is starting to turn golden.
- 2 Tbsp pumpkin puree
- 3 Tbsp Zulka Morena Sugar, divided
- 1 1/2 cups milk
- 1/2 tsp vanilla extract
- 1 ¼ tsp pumpkin pie spice, divided
- 1 cup hot strong brewed coffee
- 2/3 cup heavy cream
In a sauce pan over medium heat, whisk together the pumpkin puree, 2 tablespoons sugar, milk, vanilla and 1 teaspoon pumpkin pie spice. Once it is steaming hot, add the hot coffee, stir to combine and immediately divide between glasses.
Whip the heavy cream with 1 tablespoon sugar until stiff peaks form. Spoon on top of the drinks or use a piping bag with an open star tip and pipe the cream on top of the drinks. Sprinkle the whipped cream with a little more sugar and the 1/4 teaspoon of pumpkin pie spice. Serve hot.
- 3-4 apples
- 1/2 cup Zulka Morena Sugar
- 1 Tbsp Cinnamon
Preheat oven to 2250 F. Line 3 baking sheets with parchment paper. Mix the cinnamon and sugar together in a small bowl and set aside.
Use an apple corer to punch the core out of the apples. Use a sharp knife or mandolin slicer to thinly slice the apples into rings. Place the slices next to each other on the trays (they can overlap a little). Sprinkle the cinnamon sugar mixture over the top of the apples.
Place the sheets on the oven racks and bake for one hour. Remove each tray of apple slices, flip the slices, and return the tray to a different oven rack than before to ensure even baking.
Bake for one more hour. Turn off the oven, leaving the apple chips inside for another 2-3 hours or until dried out. Store the chips in an air tight container for up to one week.
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