Pom-Berry Mini Cupcakes

Pomegranate and mixed berry flavors go well together in these Pom-Berry Mini Cupcakes, which make them the perfect bite-sized treat for any event. Theyre soft, fruity, and just plain delicious

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1/4 cup plain yogurt
• 1/4 cup pomegranate juice
• 1/4 cup mixed berry jam
• 1 egg
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup mixed berries blueberries, raspberries, strawberries for topping
• Powdered sugar for dusting optional

Instructions:

Warm up your oven to 350F 175C and put cupcake liners in a mini cupcake tin

Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy

Beat in the egg until everything is well mixed

It will be smooth after you add the yogurt, pomegranate juice, and mixed berry jam

Mix the flour, baking powder, baking soda, and salt together in a different bowl

Slowly add the dry ingredients to the wet ones and mix them together until they are just combined

Be careful not to mix too much

Fill up each cupcake liner about two thirds of the way to the top with batter using a mini ice cream scoop or a spoon

After the oven is hot, bake the cupcakes for 12 to 15 minutes, or until a toothpick stuck in the middle comes out clean

Turn off the oven and let the cupcakes cool in the pan for a few minutes

Then, move them to a wire rack to cool completely

After the cupcakes have cooled, put a mixed berry on top of each one

If you want, you can sprinkle powdered sugar on top to finish

Serve your tasty Pom-Berry Mini Cupcakes and enjoy them

Vegan Macaroon Cookies

You can add dairy-free chocolate chips to these vegan macaroon cookies to make them even more decadent. They are sweet, chewy, and coconutty. Theyre great for satisfying your sweet tooth and are made from only plants.

Ingredients:

• 2 cups shredded coconut
• 1/2 cup almond flour
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup dairy-free chocolate chips optional

Instructions:

Warm the oven up to 175F 350C

Add the almond flour, maple syrup, melted coconut oil, vanilla extract, and salt to a large bowl

Mix the ingredients together until they are well blended

If you want to, you can fold in dairy-free chocolate chips

With a cookie scoop or spoon, make small balls out of the mixture and put them on a baking sheet that has been lined with parchment paper

When the edges are golden brown, its done baking

Take it out of the oven and let it cool for 5 minutes on the baking sheet

Then, move it to a wire rack to finish cooling

Have fun with your vegan macaroons

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