Flour

I wanted to include a recipe featuring honey in this book, because it is a unique flavor as much as a wonderful sweetener. Make sure the honey you use is pourable, with a fluid consistency—this will result in a moist cupcake, delicious both plain or smothered in Cream Cheese Frosting (page 95).

Fragrant and brimming with health-boosting nutrients, these little cakes are a scrumptious alternative to pumpkin pie at Thanksgiving dinner. Top with Whipped Cream Frosting (page 93).

Deliciously cinnamon-y pecan cupcakes are a wonderfully warming treat on a chilly winter day. I like to have mine smothered in Cream Cheese Frosting (page 95) with a cup of dandelion root coffee (you can find the recipe on my website, elanaspantry.com). Garnish these cupcakes with a few chopped pecans.

Cream Cheese Frosting (page 95) pairs naturally with these cupcakes. If you can’t have dairy, try them with Vegan Coconut Whip (page 94), which accents their nutty flavor quite nicely. I make these cupcakes every August; they’re a great way to deal with the massive influx of zucchini during peak harvest.

Healthy bioflavonoids in orange zest and nutritious antioxidants in rosemary make this nourishing delight the perfect complement to a late afternoon cup of chai.

Try these aromatic, child-pleasing, cinnamon-walnut cupcakes on a Sunday morning. The comforting scent wafting from your kitchen will wake up all of your little sleepyheads. I like to serve these bare, without frosting, because the top of this cupcake is a streusel delight.

I love these light and fluffy lime cupcakes topped with Vegan Coconut Frosting (page 97) and a little lime zest. For a special touch, toast 1/2 cup of shredded coconut and sprinkle it over the frosted cupcakes. Simple and refreshing, they’re perfect for a summer picnic or potluck.

Dried cranberries provide vitamin C and dried apricots offer vitamin A in this fruit-filled cupcake. As a mom, I’m happy to see the boys pack this in their lunches. You can also serve it for dessert with Cream Cheese Frosting (page 95), another perfect example of healthy food that tastes great.

Chocolate and almonds are a match made in heaven’s kitchen. This cupcake has both healthy dark chocolate and antioxidant-rich almonds (a superfood) in a fudgy base for a little hit of healthy deliciousness in every bite. Try these with Chocolate Ganache (page 92).

This gooey cupcake oozes chocolate goodness. These are not your regular cupcakes—they will look like a little chocolate bowl with a crater in the middle—perfect for rich fillings! Serve warm, filled with a big dollop of Whipped Cream Frosting (page 93), and eat them with a spoon.

What better way to savor peanut butter and chocolate than with this dense, rich confection? They’re like Reese’s peanut butter cups in cupcake form—perfect for kids of all ages. Top with Chocolate Ganache (page 92).

When I met Robyn Baldwin, one of my loyal readers, at a book signing in Davis, California (my hometown), she gave me the idea for these chocolate cupcakes with a cookie center. Thanks, Robyn! Frost with Vegan Chocolate Frosting (page 92).

These bite-size, grab-and-go mini chip–studded gems are a taste sensation at children’s birthday parties. Or, if you’re hesitant to commit to a regular-size cupcake, a mini such as this might be the perfect solution. Enjoy!

When you want to share sweets with vegan friends and family, use this recipe as a substitute for those in the Special Occasion section. These cupcakes are not only gluten free, they are also made without dairy or eggs—not an easy feat. Make your own delicious creation by pairing them with Vegan Buttercream (page 95), Vegan Chocolate Frosting (page 92), or Vegan Coconut Whip (page 94). Thanks to Ali Segersten from wholelifenutrition.net for giving me a head start on this recipe.

These simple, traditional Indian flatbreads are wonderful served with any of the curried soup and stew recipes in these pages.

If you’d like an accompaniment to summer fruit soups but don’t want to turn on the oven, these slightly sweet scones are just the thing to make.

Moist and slightly crumbly, these scones team especially well with soups made of root vegetables—potatoes, parsnips, and the like.

These are especially good with soups containing beets, cabbage, or strong greens.

These delectable little pancakes are appreciated by adults and children alike, and are the perfect accompaniment to Asian-style soups.

These little biscuits pair especially well with mild-flavored soups featuring cauliflower or broccoli, but they are compatible with most any kind of vegetable soup.