Homemade Desserts: Delicious Ideas with Canola Oil

The aromas and tastes of winter are unlike any other time of the year and the holiday season give us the opportunity to enjoy unique dishes and desserts. Buying a ready-to-eat sweet can be a temptation; however, nothing can compare to a delicious homemade dessert!

To help you indulge your loved ones, CanolaInfo shares ways to create delightful desserts prepared with canola oil, one of the world’s healthiest cooking oils. Cupcakes, buñuelos or pies, peppermint, chocolate or cherry; the four easy-to-make CanolaInfo dessert ideas will surprise your guests whether you are hosting a Posada, Christmas Eve, Christmas Day or New Year’s Eve gathering this holiday season.

Why Use Canola Oil in Your Desserts?

  • Canola oil is light, clear and has a mild flavor that does not interfere with the taste of the other ingredients in the dessert.
  • Its smoke point —the temperature at which it begins to smoke and degrade— is one of the highest of all cooking oils at 468 °F (242 °C).
  • Canola oil is a heart-smart choice. It has the least saturated fat of the common dietary fats and is free of trans fat. Canola oil also has the most plant based omega-3 fat of any common culinary oil and is a good source of vitamin E.

Canola oil is the perfect ingredient for many desserts. The four mouthwatering dessert ideas shared by CanolaInfo for your winter celebrations are:

Canola oil is one of the healthiest, most versatile and cost-effective cooking oils available. With its beneficial fat profile, neutral taste, light texture and high heat tolerance, canola oil is ideal for everyday use in just about any culinary application — from salad dressings, sauces and marinades to baking, sautéing and deep-frying.

For more information on the health benefits of cooking with canola oil and other recipe ideas, visit www.canolainfo.org.

Here is a mini peppermint cupcake recipe.


  • Cupcake
  • 1 1/2 cups all-purpose flour 375 mL
  • 3/4 cup granulated sugar 175 mL
  • 1 tsp baking soda 5 mL
  • 1 tsp salt 5 mL
  • 1/2 cup cocoa powder 125 mL
  • 1/2 cup canola oil 125 mL
  • 1 cup skim milk 250 mL
  • 1 tsp vinegar 5 mL
  • 1 tsp peppermint extract 5 mL
  • Chocolate Glaze
  • 1/2 cup heavy cream 125 mL
  • 4 oz bittersweet chocolate, chopped 125 g
  • 1 Tbsp honey 15 mL
  • 1/2 Tbsp prepared coffee 7 mL


  • 1. Preheat oven to 350 °F (180 °C).
  • 2. Line mini cupcake pan with paper cupcake liners.
  • 3. In medium bowl, mix together flour, sugar, baking soda, salt and cocoa powder. In large bowl, mix canola oil, milk and vinegar.
  • 4. Add half of dry ingredients into oil. When well combined, add peppermint extract. Slowly mix in remaining dry ingredients until fully combined and free of lumps.
  • 5. Scoop batter into cupcake liners with small ice cream scoop or spoon. Bake cupcakes for 12 minutes. Cool completely on rack.
  • 6. While cupcakes are cooling, make glaze. In saucepan, mix cream, chocolate, honey and coffee on low heat. Stir until smooth. Let cool.
  • 7. Dip cooled cupcakes in chocolate glaze. Place on rack and sprinkle with crushed peppermint candies. Let glaze harden.
  • Tip: To crush the peppermint candies, put them in a zip-top bag and crush with a rolling pin or use a food processor.

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