Blueberry Pancake Cupcakes

My dear friend Amy of Cupcakes & Couture lives just a few blocks away – sounds awesome to have a  friend so close by, right? Well, it is unless said friend is an avid baker…then things can get out of hand. This summer we’ve had many late weekday nights spent chatting, sipping wine, eating her homemade sweeties and of course, playing Jonathan Adler Tic Tac Toe because why not? haha


I won but wait…I don’t have proof. Oops

Last night, Amy dropped off her homemade Blueberry Pancake Cupcakes. She was worried they wouldn’t taste very good because they were a few days old but she was wrong, oh was she wrong.


I’d eat these babies any day

The maple cream cheese frosting was sweet but not overpowering and the cupcake, sans frosting, tasted just like a real blueberry pancake! I kid you not.


Below you’ll find the recipe for these heavenly cupcakes but make sure to check out Amy’s original post here.

Blueberry Pancake Cupcakes with Maple Cream Cheese Frosting
adapted from Your Cup of Cake
made about 18 cupcakes

For the cupcakes…

  • 2 sticks unsalted butter, room temperature
  • 1 ½ cup sugar
  • 3 eggs
  • 2 egg whites
  • 3 1/3 cup flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • ½ teaspoon nutmeg
  • 1 cup sour cream
  • 1/3 cup milk
  • 1 tablespoon vanilla extract
  • 1 ½ cups fresh blueberries
  1. Preheat oven to 350 degrees and line pans with cupcake liners.
  2. Beat butter and sugar in your standing mixer until light and fluffy.
  3. Reduce the speed to low and add eggs and egg whites one at a time until each in fully incorporated.
  4. In a separate bowl, sift flour, baking soda, baking powder, salt, cinnamon and nutmeg together. This is your “dry bowl.”
  5. In another smaller bowl, whisk milk, vanilla extract and sour cream together until smooth. This is your “wet bowl.”
  6. Add dry ingredients to the butter mixture in thirds, alternating with the wet. Let each ingredient fully mix in before adding another, still be careful not to over mix.
  7. Reduce mixer speed to “stir” and mix in the blueberries.
  8. Fill cupcake liners 3/4 full and bake for 18-20 minutes or until a toothpick inserted in the center of the cucpcake comes out clean.
For the frosting…
  • 1 stick unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 3-4 tablespoons maple syrup (her recipe calls for Mapeline flavoring, but I couldn’t find it anywhere nearby so I had to use maple syrup instead.)
  • 4-5 cups powdered sugar
  • cinnamon sugar and fresh blueberries to decorate
  1. Beat butter and cream cheese in your standing mixer until light and fluffy.
  2. Add maple syrup and continue to mix until it’s combined.
  3. Add powdered sugar one cup at a time until the frosting reaches a nice thick consistency. You may not need all 5 cups.
  4. Pipe buttercream onto cooled cupcakes (I used a large star tip), sprinkle on some cinnamon sugar and top with 3 blueberries!

Independence Day Protein Cheesecake

Healthy food comes with a stigma – people automatically think it tastes like dirt but that is so not that case with this cheesecake. Whenever I’m asked to bring a dessert for a fun gathering amongst friends & family, I make sure to disguise how healthy it is until AFTER everyone has had a bite, or two for this exact reason.


Summoning the God of Sun, Ra

This cheesecake recipe is satisfying and perfect if you’re on a high protein, low fat diet or if you want to maintain a healthy diet regardless of it being a holiday weekend.

Bring it to your friends and families 4th of July celebration this weekend – you should probably make two…I guarantee people will want seconds!

Strawberry Cheesecake



  • 2 scoops vanilla protein
  • 2 eggs
  • 12 oz fat free cream cheese
  • 2 containers of fat free strawberry greek yogurt
  • 3 tablespoons of sugar free jelly with fiber
  • 250g strawberry
  • 2 tablespoon lemon juice
  • 1/4 cup sweetener


Mix everything in a food processor or a Vitamix

  • bake at 325 for 30 min
  • drop to 200 for an hour
  • refrigerate for 4+ hours

What’s your favorite 4th of July dessert? Tell me below in the comments :) Have a safe and fun Independence Day!



Red Velvet Protein Cupcake


Hello, my name is Vanessa and I am a recovering sugar addict.

Sugar makes me do crazy things. I once begged a stranger at a concession stand for the last box of  Starburst Reds. Don’t judge me, you would have done the same! The man called me a joke and walked away but guess who had a box of Starburst Reds in her hands? ME!

Red Velvet Protein Cupcake

Once okay maybe twice, I’ve woken up with empty candy wrappers beside my pillow. Oh and then there was this one time in college when I fell asleep sitting up on a couch with a bowl of ice cream nestled on my lap. I protect the things I love.

Red Velvet Protein Cupcake

Sugar, it’s a hell of a drug! Studies have proven that sugar is more addictive than cocaine, so if you’re reading this and judging…ask yourself, what would YOU do for a Klondike Bar? Or a cup of coffee on a Monday morning after a 2.5 hours commute!?

Red Velvet Protein Cupcake

Though I have lowered my daily sugar intake over the last year, the cravings have not subsided. Solution? Make a 90 Second Red Velvet Protein Cupcake. MTS Red Velvet Protein Powder is responsible for the cupcakes delicious bakery taste and vibrant red color. Enjoy it as a meal replacement, a snack, breakfast, or dessert!

Guys, run to your kitchen, make this cupcake, comment and share your opinion below, then repeat tomorrow…this cupcake is heavenly and look below at how healthy it is!


  • MTS Red Velvet Protein Powder, 1 scoop
  • Buckwheat Pancake Mix, 1 serving
  • Water, 5 tablespoons (add more water if batter is too thick)


  • Fage Fat Free Yogurt, 1 tablespoon
  • Unsweetened Cocoa Powder, 1 teaspoon


  1. Spray a microwave safe mug or ramekin with fat free, non-stick cooking spray
  2. Combine ingredients in a small bowl and mix well
  3. Pour batter into a mug or ramekin and microwave for 90 seconds (monitor your cupcake to avoid batter overflow)
  4. Allow it to cool down for 5 minutes then, using a butter knife, carefully remove cupcake then plate
  5. Eat it as is or get crazy and top it with yogurt!

Nutritional Facts (w/o Greek yogurt and unsweetened cocoa)

  • 303 calories
  • 31g protein
  • 5g fat
  • 6g fiber
  • 3g sugar
  • 36g carbs

Red Velvet Protein Cupcake


Coconut Banana Chia Ice Cream

I came across this recipe on a lovely vegan blog I just discovered- Naturally Meghan. My jaw dropped when I read that I could eat dessert for breakfast. DESSERT FOR BREAKFAST? Thank you, Meghan!

Many people go without breakfast because they don’t have time to cook in the morning. Well, problem solved. Coconut Banana Chia Ice Cream is quick to make and it’s packed with fiber and healthy fats.

You don’t have to follow my exact recipe but it’s a great starting point. I can see a chocolate coconut banana ice cream in my near future! Mmmm chocolate for breakfast (Homer voice.)

Coconut Banana Chia Ice Cream

Coconut chia banana ice cream


  • 2 ripe bananas, sliced and frozen overnight
  • 1 tablespoon chia seeds
  • 1 teaspoon coconut oil (I use the 365 Whole Foods brand)
  • 1/2 cup unsweetened coconut milk (I use So Delicious)
  • 1 tablespoon pure vanilla extract
  • dash of cinnamon for garnish
  • fruit for garnish (I used pomegranate)


  1. Mix bananas and coconut milk in a food processor or a powerful blender for 40 seconds
  2. Add remaining ingredients. Mix until everything is incorporated and you have a soft serve ice cream consistency
  3. Garnish with fruit and a dash of cinnamon


It’s that easy. If you have a high-quality food processor, you don’t need anything more than the bananas to make a bowl of ice cream. But it’s so much fun to experiment. Give it a go!



Pumpkin Spice Pancakes

A few weeks ago  my lovely friends at So Delicious sent me boxes full of their new holiday line! I noticed a recipe for Pumpkin Spice Pancakes on the back side of the Pumpkin Spice flavored Coconut Milk container.

O M G! Pancakes + Pumpkin Spice? HEAVEN! 

I immediately dusted off my KitchenAid Mixer and began recreating this amazing, seasonal recipe. You guys know I hate following recipes but this one is worth following. The pancakes came out fluffy, with crispy edges and they had the perfect amount of pumpkin flavor without being overbearing.

So Delicious Pumpkin Spice Pancakes

The recipe doesn’t require too much.

So Delicious Pumpkin Spice Pancakes

Use fresh butter and pure maple syrup to enhance the pumpkin flavors. Seriously guys, this pancake is HEAVENLY! Enjoy this recipe for breakfast or do as the Spaniards and enjoy your pancakes for dessert!

For fluffy pumpkin spice pancakes, click here for the full recipe. The recipe is on pg 23.

Que rico!! (How sweet!)

 What’s your favorite Fall recipe?

Summer Solstice Smoothie Popsicles

Tomorrow is one of my favorite days of the year, the summer solstice aka the first day of summer! It’s also the longest day of the year with 16 hours of daylight so I am going to take full advantage. The summer solstice signifies “growth and life, the event has a long history of being recognized as a critical event in the calendar, and many cultures have developed celebrations and rituals to coincide with it.” Nat. Geo

My agenda for tomorrow morning

  • rise with the sun
  • 1hr of yoga
  • make Summer Solstice Smoothie Pops (Say it three times!)

Haverhill, MA

Rising with the sun on the first day of summer sounds magical but to be honest, I’m tired so I’ll most likely use my eye mask tonight and sleep past 6am. As for yoga and popsicles? It’s on! I can’t think of a better way to celebrate the summer solstice than with a series of Sun Salutations and my favorite summer popsicle recipe. Ah, sweet sweet summer.


June 2013

Popsicle molds are sold everywhere this time of year. I have two plastic molds, both a set of 6, from Target that cost less than $3 each. You can also use dixie cups to make the pops. My molds are starting to crack so I’m considering buying this set of super cool stainless steel molds! So.Cool.

How are you celebrating the first day of summer?

Happy Summer Solstice

IMG_0566Whatever is dreamed on this night, will come to pass. William Shakespeare


Easy Homemade Doughnut Recipe

I had a delicious, healthy recipe to share today but when I checked my Instagram account, I was bombarded with pictures of donuts. As I scrolled down I began to drool and then I remembered what today was all about-DOUGHNUTS! Happy National Doughnut Day, friends! I found the recipe online a few years ago and to this day, it’s my go-to homemade doughnut recipe.

You guys are great and you deserve some doughnuts in your life. I don’t know if they are considered proper donuts but who cares-they look like donuts, taste like donuts, and they only take 30 minutes to make!


I am so happy to share this easy homemade doughnuts recipe with my WAMC fans. There are two versions-fried and baked. The doughnuts are crispier when fried and when baked, they have a light fluffy texture.

Thank you Pillsbury for this incredible recipe- it is PERFECT, no variations needed. Here is the link to the fried doughnut recipe (pics below) and if you would like a healthier alternative, check out this recipe.



Golden Brown Beauties


Lemongrass Panna Cotta with Tropical Fruits Recipe

Lemongrass Panna Cotta With Tropical Fruits

Lemongrass Panna Cotta With Tropical Fruits

I am so excited to introduce a new series to Without A Measuring Cup. Sweetie Sunday-once a month, I will feature a delicious, exotic but yet accessible dessert recipe from my friend, the amazing pastry chef, Jason Licker.

Jason Licker

Jason Licker

Who is Jason Licker?

Jason Licker’s passion for pastry, life and travel has taken him across the globe for a true culinary experience. His first internship was at Union Square Café in New York while training at the French Culinary Institute’s Pastry Arts Program. Offering to work for free at first, Jason earned a pastry cook position in the world renown Jean Georges Restaurant, an experience which prepared him for his first Pastry Chef position at Metrazur for Charlie Palmer at the age of 23. Jason opened the The Shore Club in Miami Beach where he was promoted to Executive Pastry Chef overseeing all Food and Beverage Outlets including Nobu Miami Beach, where Jason was first exposed to Asian Cuisine. Jason has held Executive Pastry Chef positions at the Peninsula New York, The Westin Bund in Shanghai, The Venetian Macau Hotel and Resort and The JW Marriott Hong Kong. Jason is the Executive Pastry Chef at KU DÉ TA in Bangkok. His eye for detail, flare for flavor and brilliant creativity  brings KU DÉ TA Bangkok the perfect sweet ending.

We first connected on Twitter, then Instagram and we finally met in person in Barcelona at the 2nd largest food & beverage conference in Europe, Alimentaria. He is such a HOOT! Jason has an awesome sense of humor and boy does he know how to make a mouth-watering dessert!

Cheese Tasting

Cheese Tasting

Jason Licker

Jason being Jason!

Connect with him on Twitter and Instagram…now! Your stomach and eyes will thank me, I promise.

Below you’ll find his recipe for Lemongrass Panna Cotta. It’s refreshing, tart and silky-I promise you won’t be disappointed.

Jason, welcome to the  WAMC family!