Simple Vegan Tofu “Egg” Salad

#Vegan Tofu Egg Salad | Dietitian Debbie For years, I avoided any type of mayonnaise based salad like the plague. Mayonnaise still grosses me out, but when added in small amounts to salad dishes with a whole lot of other flavor, I can get used to it. For example, Will showed me how to make a tasty tuna salad, to which I like to add a spicy kick with lots of sriracha. This vegan egg salad is another one of his tasty concoctions. I had mentioned a couple weeks ago that I was interested in making a tofu “egg” salad, but since I had never made a regular egg salad, I had no idea where to start. I sit down at my computer to work and sure enough, he comes out of the kitchen with this delicious salad! Since then, we’ve made it again a couple of times, we just liked it so much.

Vegan Tofu Egg Salad | Dietitian Debbie This simple vegan tofu “egg” salad comes together in a matter of minutes and could almost be mistaken for the real thing. You start by pressing the tofu to get rid of some of the excess moisture and then crumbling into small pieces. Next, we mix that tofu up with some vegan mayo, mustard, relish, parsley, and turmeric for color. To serve, I toasted up two slices of hearty whole grain bread and topped the egg salad with some sliced tomatoes, red pepper, and lettuce leaves. Served up with a fresh apple and a handful of almonds and this is a tasty, simple lunch. 

Simple Tofu "Egg" Salad
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Total time
Switch out your typical sandwich filling for this delicious and simply tofu "egg" salad.
Recipe type: Salad, Entree
Cuisine: Vegan
Serves: ~3
  • 8 ounce package firm tofu
  • ⅓ cup vegan mayonnaise
  • 1½ tablespoons Dijon mustard
  • 2 tablespoons relish
  • 1 teaspoon turmeric
  • ½ tablespoon chopped fresh parsley
  • Salt and Ground Black Pepper to taste
  1. Drain and press tofu for 5-7 minutes to remove some of the excess water.
  2. Chop tofu into small ¼" pieces. Transfer to a mixing bowl and crumble using a fork.
  3. Add the rest of the ingredients and stir well to combine.
Nutrition facts are for egg salad only, not the entire sandwich as this will vary by type of bread and toppings.
Nutrition Information
Serving size: ⅓ Recipe Calories: 216 kcals Fat: 15 g Saturated fat: 1.5 g Trans fat: 0 g Carbohydrates: 8 g Sodium: 382 mg Fiber: 3 g Protein: 14 g Cholesterol: 0 mg

  Vegan Tofu Egg Salad | Dietitian Debbie


Homemade Taco Seasoning

Homemade Taco Seasoning | Dietitian Debbie Will came up with this taco seasoning recipe recently and we just can’t get enough of it! I have been meaning to share it for weeks now and this month’s recipe redux theme of spring cleaning your pantry seemed like the perfect time. I know this homemade taco seasoning helped us clean out some of the spices that have been lingering in our pantry. Coriander and oregano aren’t ones we use frequently, so this taco seasoning is a great way to make sure we aren’t letting them go to waste.

Homemade Taco Seasoning | Dietitian Debbie Since Will is a native of New Mexico, we always have a variety of dried chile peppers lingering in the pantry. These dried red New Mexico chiles were a Christmas present that just keeps on giving. We put 4-5 of the peppers in a dry pan, roast them gently for about 5 minutes then break them apart and remove the seeds. Finally, we puree them in a coffee grinder until they become a powder. Since these dried peppers aren’t the kind of thing you’d normally find in a pantry, feel free to substitute dried chile powder. 

We use this seasoning on all kinds of stuff! Use it as a dry rub on fish or use it to season tempeh when cooking and of course – tacos! It also goes great on popcorn as a tasty, savory snack. 

Homemade Taco Seasoning
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Total time
Don't settle for store-bought taco seasoning, make your own at home with this delicious recipe!
Recipe type: Seasoning, DIY
Cuisine: Mexican
Serves: ~1/2 Cup
  • 3 tablespoons chile powder (or 4-5 dried red chile peppers)
  • 1 tablespoon cumin
  • 2 teaspoons smoked paprika
  • 3 teaspoons coriander
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon oregano
  • 1½ teaspoons salt
  • 1 teaspoon ground black pepper
  1. If using dried peppers, break the top off the pepper and pour out the seeds. Place peppers in a dry skillet and roast, turning occasionally, until they start to blacken. Remove from heat and puree into a powder in a spice grinder or blender.
  2. Combine the chile powder and all of the rest of the ingredients together in a small bowl. Store in an airtight container. Feel free to double or triple the recipe as it tends to go quickly!
For those who need to limit sodium, halve the amount of salt called for in the recipe or leave it out completely. Either way, it will still be good!

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Vegan Madras Curry

#Vegan Madras Curry | Dietitian Debbie Dishes Growing up in a rural town in Pennsylvania, I had relatively little exposure to ethnic foods like sushi, curry, pho, and more. After moving around so much after college and living in the city now, I have had the opportunity to try all kinds of dishes. One that I often come back to when cooking at home is curry. It is one of those dishes that you can make when you need to clean out the fridge. Almost any vegetable and protein pairing works well.

With the help of a pre-made Madras curry sauce, this meal came together in about 30 minutes. Perfect for a busy weeknight! Spicemode sent me a jar of their delicious Madras cooking sauce last week and I was excited to experiment with it. We always try to keep a few of the ingredients like lentils, coconut milk, and stewed tomatoes on hand so we can whip up a curry dish like this on a weeknight without having to make a trip to the grocery store after work. I served it over a bit of brown rice, but feel free to experiment with other grains as well – quinoa or buckwheat might be fun!

Vegan Madras Curry | Dietitian Debbie Dishes

5.0 from 1 reviews
Vegan Madras Curry
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Make a big pot of this delicious vegan madras curry in about 30 minutes - no need to order take-out!
Recipe type: Entree
Cuisine: Vegan, Indian
Serves: 5-6
  • 1 tablespoon coconut oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • ½ cup Madras cooking sauce
  • 1 (15oz.) can coconut milk
  • 1 (28 oz.) can stewed tomatoes
  • 1 cup red lentils, rinsed
  • 1 eggplant, cut in ¼" pieces
  • 3 cups fresh spinach
  1. Place cut eggplant into a colander and sprinkle with salt. Set aside.
  2. Heat coconut oil in a large stock pot to melt. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook another 2 minutes or until fragrant.
  3. Add the sauce, coconut milk, tomatoes, and lentils. Stir to combine.
  4. Rinse the eggplant and add to the pot. Bring to a simmer for 25-30 minutes or until lentils are tender.
  5. Stir in the fresh spinach and cook another 2-3 minutes or until the spinach is wilted.
  6. Serve over cooked brown rice or whole grain of your choice.
Nutrition Information
Serving size: ~1 cup Calories: 420 kcals Fat: 23 g Carbohydrates: 43 g Sodium: 297 mg Fiber: 11 g Protein: 15 g Cholesterol: 3 mg


How to Cook Artichokes

How to Cook Artichokes Will and I have fallen head over heels for artichokes this spring. I used to just pass them up in the grocery store since I had no idea how to cook them. When we were picking up a couple more artichokes to cook a couple of weeks ago, a woman came up to us and asked how we cook them. I guess I haven’t been the first to avoid artichokes since they look intimidating to prepare!

Little did I know, artichokes can be prepared in as little as 30 minutes with minimal work. Plus, they are just plain fun to eat – peeling off each leaf to dip in a bit of butter an then scrape off the tender green meat. Mmm… So today’s post is all about how to cook artichokes so you can enjoy them too before they are all gone this spring!

How to Cook Artichokes

  • Step 1: Start by peeling off some of the outermost leaves that have been beat up during shipping and bringing home from the grocery.
  • Step 2: Cut off the top ~2 inches of the artichoke. Make your slice somewhere just above the top points of the bottom row of leaves. You should be able to see some of the pretty purple leaves in the middle. 
  • Step 3: Trim off the prickly points from the outside leaves. 
  • Step 4: Use a vegetable peeler to take off the tough outer layer on the stem and trim off the end. 
  • Step 5: Place artichokes cut-side down in a basket steamer. Cover and cook for ~30 minutes or until you can easily remove a leaf.
  • Step 6: Melt ~1 tablespoon of butter in the microwave. Add 1 clove of garlic and 1 teaspoon lemon juice. Stir and divide evenly between two small dishes.
  • To Eat: Peel each leaf off and dip the bottom in butter. Run your teeth along the inside of the leaf to remove the tender meat. Repeat until you reach the thin, purple leaves near the center. Remove and discard these. Underneath, you’ll find the fuzzy white top of the heart. Scrape the fuzzy stuff off with a fork and discard. Now you’ve gotten to the best part – the heart! Dip this in butter and enjoy.  

Vegan Berry Muffins

This post was sponsored by Silk Soymilk which has 8 grams of plant-based protein per serving and is now verified by the Non-GMO Project!
Vegan Berry Muffins | Dietitian Debbie Dishes Are you a morning exerciser or an evening workout kind of person? During college and grad school, I loved to wake up early and go for a run before I started the rest of my day. However, now that my work schedule has me up at 5 in order to be ready and out the door by 6:30, fitting in a morning workout just isn’t feasible. So, I have learned to embrace evening workout classes at a few of my favorite gyms around the city. I like to try new things so each week looks completely different – rotating between spin, yoga, barre, TRX and more. In order to have enough energy to sustain me through my workout, I have adopted the habit of incorporating a mid to late afternoon snack into my diet. 

Vegan Berry Muffins | Dietitian Debbie Dishes A few of my go-to workout snacks include trail mix, granola bars, popcorn, or a homemade muffin like one of these vegan berry muffins. This recipe was inspired by my partnership with Silk soy milk, a protein-packed non-dairy milk that works well in recipes for baked goods like these muffins. If you are looking to make these for a pre-workout snack, simply leave off the glaze. If you want a small treat to keep on hand to curb a sweet tooth with a little less guilt, then drizzle on the pretty pink strawberry flavored glaze. It’s delightful!

5.0 from 1 reviews
Vegan Berry Muffins
Prep time
Cook time
Total time
Recipe type: Snack, Breakfast
Cuisine: Vegan
Serves: 12
  • Muffins:
  • 1 cup whole wheat flour
  • ½ cup white flour
  • 1 teaspoon baking soda
  • 2 tablespoons ground flax meal
  • 5 tablespoons warm water
  • 1 cup Silk soy milk
  • 1 teaspoon apple cider vinegar
  • ¼ cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • ¼ cup brown sugar
  • ⅓ cup maple syrup
  • 1 cup frozen mixed berries (blueberries and raspberries)
  • ½ cup chopped almonds
  • Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons Silk soy milk
  • ⅓ cup freeze dried strawberries
  1. Preheat the oven to 350 degrees Fahrenheit. Grease a muffin tin or fill with paper liners.
  2. In a large mixing bowl, mix the flours and baking soda with a whisk until combined.
  3. In a small bowl, combine the flax meal and warm water. Mix with a fork and set aside.
  4. In another small bowl, combine the soy milk and apple cider vinegar. Stir and set aside.
  5. Melt the coconut oil and add to the flour mixture.
  6. Add the vanilla, brown sugar, maple syrup, soy milk mixture, and flax egg to the mixing bowl and stir just until all the ingredients are combined.
  7. Stir in the berries and nuts.
  8. Evenly divide the dough amongst the cups in the prepared muffin tin.
  9. Bake for 18-22 minutes or until tops are springy to the touch and a toothpick inserted into the muffin comes out clean.
  10. To make the glaze, sift the powdered sugar into a bowl. Puree the freeze dried strawberries in a blender cup or spice grinder to make a fine powder. Sift into the powdered sugar bowl. Stir in the milk. Drizzle over cooled muffins.
Make sure you purchase freeze dried strawberries for the glaze - regular dried strawberries will not work.
Nutrition Information
Serving size: 1 Muffin Calories: 227 kcals Fat: 9 g Saturated fat: 4.3 g Carbohydrates: 34.5 g Sugar: 20 g Sodium: 121 mg Fiber: 2.5 g Protein: 4 g Cholesterol: 0 mg

  Vegan Berry Muffins | Dietitian Debbie Dishes

This conversation is sponsored by Silk. The opinions and text are all mine.

7 Best Nutrients for Healthy Glowing Skin

7 Best Nutrients for Healthy Glowing Skin | Dietitian Debbie As the largest organ in our body, our skin deserves our attention. Warmer spring temperatures means that we’ll be shedding some of our heavy winter clothes, which means you may be thinking more about your skin! Too often, we try to fix our skin from the outside in rather than the inside out. Your diet can play a huge role in the appearance and health of your skin. The following are 7 best nutrients for healthy, glowing skin and how to incorporate more into your diet. 

  • Vitamin A: Vitamin A has been used for years as a topical treatment for treating sun damage and acne. Although the majority of research has focused on the topical use of vitamin A, a diet with an adequate amount of the vitamin can also be beneficial. Vitamin A acts as a switch, which promotes the maturation of new skin cells. Two different forms of Vitamin A are found in foods: retinol and beta-carotene. Make sure to include zinc in your diet as well since this mineral is needed to help transport vitamin A in the blood and convert it to retinal in the eye to prevent night blindness.
    • Eat these: dairy products, meat, fish, sweet potatoes, spinach, carrots, red bell peppers, and broccoli.
  • Vitamin C: Vitamin C helps your body build collagen which is the structural component of almost all cells – including skin, teeth, and hair. This vitamin is also a powerful antioxidant so it helps protect against free radical damage like that caused by UV rays from the sun. Due to it’s important role in the synthesis of collagen, observational studies have found those with higher intakes of vitamin C often have healthier skin and fewer wrinkles. Higher intakes of this vitamin have also been correlated with a decrease in dry skin as vitamin C may play a role in preventing water loss in the skin.
    • Eat these: berries, sweet potatoes, dark leafy greens, kiwis, tomatoes, broccoli, and citrus fruits. 
  • Vitamin E: Vitamin E is a fat soluble vitamin that is essential for the maintenance of healthy skin and occurs naturally in 8 chemically different forms.  The main role of vitamin E is to act as an antioxidant and anti-inflammatory. One interesting way it protects your skin from sun damage is by absorbing the energy from UV radiation so it doesn’t damage cells – especially when combined with vitamin C. Vitamin E is the most abundant micronutrient found in the outermost layers of the skin. More exposure to UV radiation decreases levels of the vitamin in the skin, so bumping up your intake of foods high in vitamins E and C over the summer may be beneficial. (Sun screen is still a must however!)
    • Eat these: almonds, sunflower seeds and oil, olive oil, dark leafy greens (spinach, kale, collard greens), hazelnuts, and peanut butter.
  • Zinc: Zinc is a mineral that is often overlooked, but plays an important role in preventing cell damage and promoting wound healing. In fact, approximately 6% of the total amount of zinc in the body is found in the skin. Like vitamin C, it helps build new cells and repair damaged ones and is often included in topical treatments for acne and diaper rash. It also protects against UV radiation and is actually included in many sunscreens. On a side note, zinc is also very important for healthy hair and insufficient intake can lead to thin, dull hair. 
    • Eat these: whole grains, nuts, seeds, tempeh, beans, lentils, fish, and meat (especially red meat).
  • Essential Fatty Acids: Fat is one of the main components of our skin so it is important to eat a diet that incorporates healthy fats to maintain healthy and supple skin. In fact, the fat in your diet can significantly effect the fatty acid profile in your skin! High intakes of Omega 3 fatty acids seem to be able to protect against UV radiation and sunburn. Eating more Omega 3’s (as well as vegetables, olive oil, and legumes) may also help decrease wrinkling in skin that receives a lot of sun exposure. 
    • Eat these: salmon, sardines, walnuts, and chia seeds.
  • Flavonoids: Flavonoids are a type of phytochemical found in plants that provide their vibrant colors and are known to act as antioxidants. Flavonoids found in green tea, called catechins, appears to promote healthier skin by helping block UV penetration, promoting DNA repair, reducing free radical damage, and limiting inflammation.  Both green tea and green tea supplements have been studied and both show potential benefits. Although they haven’t been studied as extensively in relation to skin, the other various phytochemicals in fruits, vegetables, cocoa, and red wine are also powerful antioxidants which could promote healthy skin.
    • Eat these: green tea, fruits, vegetables, and cocoa.
  • Selenium: Selenium is trace element that is an important component of the antioxidant, glutathione, which helps prevent damage from free radicals in the skin, especially damage caused after sun exposure. Selenium also helps maintain skin elasticity to prevent premature aging of the skin. 
    • Eat these: wheat germ, seafood, brazil nuts, eggs, whole grains

Lastly, although not necessarily a nutrient, water/adequate hydration is essential for maintaining healthy skin. Aim to drink at least 6-8 eight ounce glasses of water or herbal tea a day. 

Strawberry Mint Margarita

Strawberry Mint Margarita | Dietitian Debbie Dishes

It’s Friday! Let’s make some margaritas. We were shopping at Whole Foods this weekend and the strawberries just smelled amazing as we wandered by – I couldn’t help but buy some! I get so excited when seasonal fruits like strawberries start re-appearing in the grocery store and farmers market. In addition to tossing them in smoothies or yogurt, I blended a few strawberries in these tasty little margaritas. 

These take a matter of minutes to whip up and since they aren’t made with a syrupy margarita mix, they are light and refreshing. Plus, you get a healthy dose of vitamin C from the fresh strawberries! I found that the strawberries alone made this drink sweet enough for me, but if would prefer, you can add ~2 teaspoons of simple syrup, sugar, or honey before blending. 

Strawberry Mint Margarita | Dietitian Debbie Dishes

Strawberry Mint Margarita
Prep time
Total time
Get your weekend started off right with a batch of these delightfully refreshing strawberry mint margaritas!
Recipe type: Drink, Beverage
Serves: 2
  • 2 cups fresh halved strawberries
  • 3 ounces silver tequila
  • 1½ ounces Grand Marnier
  • 3-4 fresh mint leaves
  • Juice from 1 lime
  • 1-2 teaspoons of simple syrup, sugar, or honey (optional)
  • 2-3 cups ice
  • Margarita salt
  1. Add the strawberries, tequila, Grand Marnier, mint, and lime to the blender and puree until smooth.
  2. Add the ice to the strawberry mixture and pulse to puree until smooth.
  3. Spread margarita salt onto a small plate. Rub the squeezed lime around the rim of each serving glass. Roll the rim of each glass in the salt.
  4. Pour into 2 glasses and serve immediately.
Nutrition Information
Serving size: 10 ounces Calories: ~215 kcals Fat: 0 g Saturated fat: 0 g Carbohydrates: 17 g Sugar: 11 g Fiber: 3 g Protein: 1 g Cholesterol: 0 mg


Spring Quinoa Risotto

Spring Quinoa Risotto | Dietitian Debbie Dishes Having a sick puppy is the worst. Will and I boarded our dog Honey while we were in New York City last week and she came down with the canine flu/kennel cough that is spreading throughout Chicago. She is such a great vacuum cleaner in the kitchen with what seems like an endless appetite, it breaks our hearts to see her walking away from her food bowl without taking more than a couple of bites.  We’ve been trying to jazz it up a bit to encourage her to eat more, which has helped some. Hopefully she’ll be on the mend soon though! Poor pup. 

Spring Quinoa Risotto | Dietitian Debbie Dishes In other news, I stayed busy in the kitchen over the last few days of my leave developing some new recipes to share! This risotto recipe was a real winner. Who knew that quinoa could make such a creamy, delicious risotto? White wine, mushrooms, butter, and garlic add tons of flavor while peas and spinach add a bit of spring-y green and nutrients to this dish. I can’t wait to remake this dish again and again this spring!

Spring Quinoa Risotto
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Total time
You won't even miss the rice in this protein-packed spring quinoa risotto with parmesan, spinach, and peas.
Recipe type: Side Dish
Cuisine: Vegetarian, Italian
Serves: 5-6
  • ½ yellow onion, chopped
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 cup chopped button mushrooms
  • 1 tablespoon olive oil
  • ½ cup white wine
  • 1½ cup quinoa, rinsed well
  • 2 cups vegetable broth
  • ⅛ teaspoon thyme
  • 2 handfuls (~3 cups) fresh spinach
  • 1 cup frozen or fresh peas
  • ½ cup shredded parmesan
  1. Melt butter in a large saucepan and add onion.
  2. Saute 3-5 minutes or until translucent.
  3. Add garlic and mushrooms. Sauté 2-3 minutes or until some of the moisture form the mushrooms is cooked off.
  4. Add the olive oil and quinoa. Stir and cook another 1-2 minutes to lightly toast the quinoa.
  5. Add the white wine and cook until evaporated.
  6. Add broth 1 cup at a time, cooking until broth is evaporated between each cup.
  7. Add thyme, spinach, and peas. Cook 2 minutes or until spinach wilts.
  8. Add the parmesan cheese and stir until melted.
  9. Serve with additional shredded parmesan.
Loosely adapted from this recipe from Kitchen Confidante.
Nutrition Information
Serving size: ⅕ recipe Calories: 320 Fat: 12 g Saturated fat: 4 g Carbohydrates: 41 g Sugar: 2 g Sodium: 522 mg Fiber: 5 g Protein: 12.5 g Cholesterol: 14 mg

Spring Quinoa Risotto  

3 Days in NYC





NYC 3 I know I don’t often post much about what’s going on behind the scenes in my personal life behind the blog. (I guess I just haven’t figured out how to balance the two.) So, today I thought I would share a few pictures from my short 3 day trip to New York City. Wednesday was my birthday and since it seemed silly to take a day off in the middle of the week, I decided why not just take the whole week off?! It had been a while since we took a vacation, so we  jetted off to NYC. Neither of us had ever been, so we thought it would be fun to explore!

We hit up most of the usual touristy things and of course, made sure to find some great food! A few highlights included:

  • Momofuku Milk Bar – We tried the cereal milk soft serve with cornflake crunch I had heard so much about. Mmmm! If only they would open a store in Chicago…
  • The Metropolitan Museum of Art – There is so much to see here, we could have spent our whole vacation just wandering around this museum.
  • The Comedy Cellar – If you are a fan of the comedian, Louie C.K., you are likely familiar with this venue where he often performs in his show. Since we are big fans of Louie and any kind of comedy show, this was at the top of our list. 
  • Book of Mormon on Broadway – This was totally a spur of the moment decision as we were walking by the box office one day, but so worth it! This show was hilarious and definitely lived up to all the hype.
  • The Marshal – A farm-to-fork, brick oven based restaurant in Hell’s Kitchen that was everything two foodies could hope for. 
  • MOMA – Picasso, Van Gogh, Monet, Lichtenstein and more – I was blown away by seeing them in real life!

Strawberry Shortcake Cupcakes with Pink Popcorn

Strawberry Shortcake Cupcakes with Popcorn | Dietitian Debbie Dishes I’m back! Since I wrote last week, Will and I spent the last few days in New York City acting like tourists and trying to stay warm with lots of hot coffee. Instead of heading back to work today since we were back in Chicago, I decided to take the rest of the week off and just relax at home. (Also catch up on all things blog related!) 

I wanted to share these cute cupcakes with you before Easter arrives this weekend. The pretty pink color of the icing and popcorn comes from strawberries. Yep. No food dyes here! I picked up another bag of freeze dried strawberries and pureed them in a food processor to make a fine powder. I sprinkled some on a bit of Quinn maple sea salt popcorn and loved the unique flavor and adorable pink color! Taking it one step further, I made some whole wheat vanilla cupcakes, topped them with strawberry frosting, and a few kernels of pink popcorn. These would be super cute for your Easter table!

Strawberry Shortcake Cupcakes with Popcorn | Dietitian Debbie Dishes If you aren’t in the mood to make the cupcakes, you should still make up a batch of the popcorn. It would be a great, healthy snack to keep on hand over the weekend for any family who may be visiting over the holiday.

5.0 from 1 reviews
Strawberry Shortcake Cupcakes with Pink Popcorn
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Total time
Add these adorable pink strawberry shortcake cupcakes with pink popcorn to your Easter treats this weekend.
Recipe type: Dessert
Cuisine: Dessert
Serves: 12
  • For the Cupcakes:
  • 1 cup + 2 tablespoons whole wheat flour
  • 1¼ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 eggs, room temperature
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla extract
  • ¼ cup vegetable oil
  • 4 tablespoons butter, softened
  • ½ cup milk, room temperature
  • For the Frosting:
  • 5 tablespoons all-purpose flour
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup butter, softened
  • 1 cup granulated sugar
  • ~2 cups freeze dried strawberries
  • For the Popcorn:
  • 1 bag Quinn Maple and Sea Salt Popcorn (or microwave kettle corn)
  • ~1 cup freeze dried strawberries
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Line a cupcake pan with 12 paper or foil liners and set aside.
  3. Whisk the flour, baking powder, and baking soda together in a small bowl and set aside.
  4. Blend the eggs, sugar, and vanilla together with a stand mixer or handheld mixer until smooth and thickened.
  5. Add the butter and oil and mix again until smooth.
  6. Alternate between the flour mixture and the milk to finish adding all the ingredients, mixing well.
  7. Pour batter into prepared cupcake tin, filling each liner ⅔ of the way full with batter.
  8. Bake for 20-25 minutes or until lightly browned and toothpick inserted into the center of a cupcake comes out clean.
  9. Remove from the oven and set aside to cool.
  10. To prepare the frosting, puree the freeze dried strawberries in a food processor until they resemble a fine powder. (Some bread crumb size pieces are fine.)
  11. In a small saucepan, combine the flour and milk. Bring to a simmer and whisk constantly as the mixture thickens. Remove from heat when mixture is thickened to brownie batter consistency. Remove from heat and set aside to cool completely. Stir in the vanilla.
  12. When flour/milk mixture is cooled, puree the butter, sugar, and strawberries together in a large bowl with a mixer until smooth. Add the flour/milk mixture and continue to puree until smooth and fluffy.
  13. Chill for about 30 minutes.
  14. Pipe frosting onto cooled cupcakes.
  15. Cook popcorn. In a large bowl toss strawberry powder over popcorn until well coated. Allow to cool and then press into the frosting on top of finished cupcakes.
Recipe adapted from this strawberry shortcake cupcakes recipe from Food & Wine and this vanilla cupcake recipe. Frosting recipe slightly adapted from this recipe.
Nutrition Information
Serving size: 1 Cupcake Calories: 375 kcals Fat: 25 g Saturated fat: 13 g Carbohydrates: 34 g Sugar: 23 g Sodium: 366 mg Fiber: 2 g Protein: 4 g Cholesterol: 54 mg

Strawberry Shortcake Cupcakes with Popcorn