My son asked for a “variety” of cupcakes for his birthday this year. I knew chocolate ones were on his list but decided to also make something a little less chocolatey!

These lemon raspberry ones were so light and refreshing. I also used half of the same batter and made some peanut butter chocolate cupcakes.

To make both the lemon raspberry and peanut butter cupcakes, divide the batter in half. For the peanut butter eliminate lemon juice in batter and add 1/2 cup of peanut butter to half of the frosting recipe and eliminate raspberry preserves, lemon juice, and lemon rind. Top with melted dark or semi-sweet chocolate and sprinkle with nuts or graham cracker crumbs.

ENJOY!

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Growing up I always loved family barbeques. There was always something special about cooking and eating outside, surrounded by happy people. I always loved the taste of barbeque sauce and wanted to create a Korean option using tofu.

This BBQ Korean Tofu is great by itself, or as a topping for rice, noodles, spaghetti squash, or cauliflower mash. It is also a delicious option to toss in a salad or to simply eat straight out to the pan!

ENJOY!

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About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.

XOXO

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