I’ve made this cake three times in less than a week. It’s that good — moist, sweet and spicy. Whole-wheat flour adds texture, and the walnut topping provides crunch.

The first two times I made the recipe, I used a 9-by-13-inch…

Here’s another take on tiny cupcakes, this one from “From Small Plates, Perfect Wines,” by Lori Lyn Narlock ($16.95, Andrews McMeel Publishing).

As a bonus, recipe uses 3/4 cup of zucchini, so prolific this time of year.

Mini Summer Squash Cupcakes With…

Here’s an antidote to those super-sized, super-sweet cupcakes that are all the rage. Each of these mini cupcakes contains just 80 calories and 2 grams of fat — with numbers like that, even two wouldn’t be much of an indulgence.

Fresh…

Nothing says “summer” more than an ear of fresh corn, but alas, local corn is still a month or more in the future.

Instead, fool the eye and tickle the funny bone with these cupcakes. They’re just one of many clever…