157 cup cat recipes

Egg-free bran muffins loaded with chopped apples, dried apricots, and walnuts, made with apple juice and all-bran cereal. Brushed with cinnamon sugar while hot.

Small-batch buttermilk pancakes scaled for two. Fluffy, tangy, and on the table in 20 minutes. No leftover batter, no waste. Just right for a lazy morning.

Apple date strudel rolls a homemade dough around toasted Zwieback crumbs, sliced apples, dates, walnuts, and cinnamon-sugar, then bakes into a buttery horseshoe-shaped German pastry.

Authentic Indian roti made with just whole wheat chapati flour and water, cooked on a hot cast-iron griddle and puffed directly over an open flame. Two-ingredient vegan flatbread.

Mocha frosting: cocoa, instant coffee, butter, and powdered sugar whipped into a silky chocolate-coffee glaze. Pipes, spreads, and stays put on cakes, brownies, and cupcakes.

This is a refreshing and delicious frosting that can be used for frosting cakes, cupcakes, or cookies. The citrus flavor is a winner, adding some sourness and freshness into the sweetness, with the creamy and smooth texture!

Mini brownie cupcakes topped with a milk chocolate kiss that melts slightly into the warm batter. Made from boxed brownie mix, these 25 bite-sized treats are ready in under an hour. Kids go wild for them.

Basic yellow cake from scratch with cake flour, almond and vanilla extracts, and the classic creaming method that gives it a tender, fine crumb. The blueprint recipe for layer cakes, cupcakes, and birthday cakes you will use again and again.

A tasty yet light salad is made with brown rice noodles, soy beans, carrot, bell pepper, red onion, sea weed, and a sour-sweet dressing.

Banana loaf with lemon zest, dried apricots, and nuts in a moist quick bread batter. A citrus-bright twist on classic banana bread with chewy fruit pieces throughout.

Pork stir-fry with green beans and mushrooms cooks quick in a wok with soy sauce and a cornstarch gravy. Tender shredded pork, snapping green beans, meaty mushrooms. A 30-minute Chinese-American weeknight dinner from one pan.

Dark chocolate buttermilk cupcakes filled with whipped white chocolate ganache. These cream-filled chocolate cupcakes are tender, moist, and hideously good, with a surprise center in every bite.

Indian-spiced split pea soup with curry powder, carrots, celery, and tomatoes, sautéed in ghee and finished with cream. Hearty, warming, and vegetarian-friendly in 40 minutes.

Here I adapted an 18th century English spice cake recipe which also makes nice cupcakes.

Frozen fruit salad cups with strawberries, bananas, crushed pineapple, and apricot nectar in a simple sugar syrup. Individual servings frozen in cupcake liners.

Two egg cake is a versatile vanilla cake made with just two eggs, cake flour, and shortening. Bake it as a loaf, layer cake, or cupcakes and frost however you like.