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Mad Mad World
Mad Mad World
2 hrs Wild & Crazy

rumbleOdysee
Lefty Realizing Moving Her Family to Flee Trump Was a Bad Idea
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Let's Get Cooking
Let's Get Cooking
2 hrs

Dairy Free Cupcakes
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Dairy Free Cupcakes

These dairy free cupcakes are everything I love about easy baking. They’re made in one bowl, stay tender from the pineapple, and taste amazing. No one can even tell these have zero oils and no dairy! These Dairy Free Cupcakes are proof that you don’t need butter or milk to make something delicious. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadDairy Free Cupcakes RecipeFrequently Asked QuestionsMore to Bake and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes My mom made these cupcakes when I was a kid, and we didn’t even realize they were oil-free and dairy-free. These tender cupcakes are one of my favorite cupcake recipes are super moist and full of flavor. Nobody ever guesses, as these dairy-free cupcakes are: Tropical Flavor: Crushed pineapple adds bright, fruity sweetness that tastes like sunshine, similar to this Pineapple Cake. Soft and Moist Texture: The pineapple keeps every cupcake tender without any oil or butter, and they stay soft for days. Simple to Make: Everything mixes together in one bowl with no mixer needed, just like these Easy Yellow Cupcakes. Light Dairy-Free Frosting: Coconut Whipped Cream is fluffy and smooth, giving each cupcake a creamy finish without feeling heavy. Perfect for Any Occasion: They’re great for summer parties, brunch, or a simple weekday treat, and they’re always a crowd favorite. Enjoy! Amy Key Recipe Ingredients All Purpose Flour – Provides structure and a tender crumb for the cupcakes. You can use a 1:1 gluten-free flour blend if needed. Granulated Sugar – Adds sweetness and helps create a soft, moist texture. Large Eggs – Bind the ingredients together and add richness without any dairy. Crushed Pineapple with Juices – The key to moisture and natural sweetness. The juice keeps the cupcakes soft without needing oil or butter. Full-Fat Coconut Milk – When chilled, the thick cream solidifies and whips into a smooth, dairy-free topping. Look for cans in the Asian foods aisle. Powdered Sugar – Sweetens the coconut whipped cream and gives it a silky texture. Add more if you like it sweeter. Substitutions And Variations Here are some of our favorite substitutions and variations: Fruit Options: I like to swap the pineapple for crushed mango or peaches when I want a different tropical flavor. You can also fold in a handful of shredded coconut for extra texture. Frosting Choices: You can top these with a simple dairy-free vanilla glaze or a light dusting of powdered sugar instead of coconut whipped cream. I sometimes add toasted coconut flakes on top for crunch. Add-Ins: Try mixing in chopped macadamia nuts or pecans for a little bite. You can also stir in mini dairy-free chocolate chips if you want a sweeter cupcake. I make these Dairy Free Cupcakes when I want something quick, sweet, and a little tropical. Step-By-Step Recipe Instructions Preheat oven to 350°F and grease muffin pans. Proper prep ensures even baking and easy release. Whisk together flour, baking soda, salt, and sugar in a large bowl. This evenly distributes the leavening for a consistent rise. Add eggs, crushed pineapple with juices, and vanilla; whisk just until combined. The pineapple provides natural moisture and sweetness without dairy. Divide batter into muffin cups, filling almost to the top, and bake 20 minutes until a toothpick shows a few crumbs. This keeps the cupcakes soft and tender. Cool completely at room temperature before frosting. Cooling prevents the whipped topping from melting. Chill coconut milk overnight and freeze a mixing bowl and beaters for 10 minutes. Cold tools help the coconut cream whip properly. Scoop out only the solid coconut cream and whip until smooth and fluffy, then gently mix in powdered sugar and vanilla. This creates a light, dairy-free topping. Frost cupcakes and serve immediately, or chill whipped cream briefly and re-whip before using. This keeps the texture airy and fresh. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Bake Cupcakes in Advance: You can bake the cupcakes a day or two ahead. Let them cool completely, then store them airtight at room temperature. They stay soft and moist thanks to the pineapple. Prep the Coconut Cream Early: Chill the can of coconut milk overnight so it’s ready when you need it. You can also whip the coconut cream a day ahead and keep it in the fridge. Just give it a quick re-whip before frosting. Print Dairy Free Cupcakes These Dairy Free Cupcakes are supremely moist without the need for any oil or dairy! They’re topped with a coconut whipped cream that’s simply divine. Course DessertCuisine AmericanDiet Low Lactose, VegetarianMethod Bake Prep Time 15 minutes minutesCook Time 20 minutes minutesTotal Time 35 minutes minutes Servings 30 cupcakes Calories 135kcal Author Amy Dong IngredientsFor the Cupcakes:2 cups all purpose flour2 teaspoons baking soda¼ teaspoon table salt1 1½ cups granulated sugar2 large eggs2 cups crushed pineapple with juices1 teaspoon pure vanilla extractFor the Coconut Whipped Cream:15 ounces whole coconut milk from can, found in the ethnic aisle of major grocery stores3 tablespoons powdered sugar more if you prefer it sweeter1 teaspoon pure vanilla extract InstructionsTo Make the Cupcakes:Preheat oven to 350F, with rack on lower middle position. Grease muffin pans.In a large bowl, hand-whisk together the flour, baking soda, salt, and sugar until well combined. Add eggs, pineapple with juices, and vanilla extract. Hand-whisk just until incorporated; do not over-mix.Use a rubber spatula to evenly distribute batter evenly into the greased muffin pans, filling them almost all the way up, with about 1 cm room at the top. Bake 20 minutes or just until a toothpick inserted in center comes out with a few crumbs attached. Let cool at room temp before serving. Cupcakes keep well wrapped airtight at moderate room temp.To Make the Coconut Whipped Cream:Chill can of coconut milk in fridge overnight. Place large mixing bowl and beaters (of electric mixer) in freezer 10 minutes before making the recipe.Carefully transfer the firm top layer of coconut cream that solidified in the can of coconut milk, into the chilled mixing bowl. Be careful not to include any watery liquid. Either reserve the clear liquid for smoothies or discard it.At high speed, whip solidified coconut cream about 3 minutes, just until it becomes smooth and fluffy, with soft peaks. It will not increase in much volume, but it will taste fluffy and light. On low speed, gently mix in the powdered sugar and vanilla extract, 5-10 seconds. Frost as desired. Notes The whipped cream is best used immediately, but leftovers can be kept airtight in fridge for a day or two and briefly re-whip to use. Mix the batter gently and only until combined. Over-mixing can make the cupcakes dense instead of tender. Start checking for doneness at 18 minutes. A toothpick with a few moist crumbs means they’re perfectly baked. Let the cupcakes cool completely before adding the coconut whipped cream. Warm cupcakes will melt the frosting. Chill the can of coconut milk overnight so the cream separates from the liquid. This step is key for a fluffy whipped texture. Adjust the sweetness of the whipped cream to your taste by adding more or less powdered sugar. If the whipped cream softens in the fridge, re-whip it for a few seconds to bring back its airy texture. This recipe is part of our Dairy-Free Recipes Collection.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 135kcal | Carbohydrates: 26g | Protein: 2g | Fat: 3g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 12mg | Sodium: 99mg | Potassium: 62mg | Fiber: 0.4g | Sugar: 19g | Vitamin A: 26IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 1mg Frequently Asked Questions Can I make these cupcakes gluten-free? Yes. You can use a 1:1 gluten-free flour blend in place of the all-purpose flour. Make sure the blend includes xanthan gum or a similar binder so the cupcakes hold their shape. What kind of coconut milk works best for the whipped cream? Use full-fat canned coconut milk and chill it overnight so the cream separates from the liquid. Avoid light or boxed coconut milk, as it won’t whip properly. Can I use fresh pineapple instead of canned? You can, but make sure to include the juices so the cupcakes stay moist. If your fresh pineapple isn’t very juicy, blend a small portion of it to create some liquid before adding it to the batter. How long does it keep? Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days. Once frosted, keep them in the fridge for up to 2 days. The coconut whipped cream can be re-whipped briefly before serving to bring back its fluffy texture. More to Bake and Eat Chocolate Zucchini Cupcakes – These Chocolate Zucchini Cupcakes are fluffy, soft, tender, and super moist. They’re topped with a luscious chocolate ganache. Peanut Butter Oatmeal Cookies (Gluten-Free, Dairy-Free) – These Peanut Butter Oatmeal Cookies are teeming with all the goodness of peanut butter and oats. They’re ultra satisfying and sure to please. Fluffy Coconut Pancakes (Dairy-free) – Coconut Pancakes are easy to make, super fluffy, and taste amazing. They happen to be healthy and hearty to boot. Dairy-free Banana Bread – This Dairy-Free Banana Bread is incredibly moist, packed with banana flavor, and better for you without compromising on flavor!
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History Traveler
History Traveler
2 hrs

Thucydides, the Greek Historian Who Fought in the Peloponnesian War
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Thucydides, the Greek Historian Who Fought in the Peloponnesian War

  Thucydides is one of Classical Greece’s most foundational figures. He served as a general in the Athenian navy during the Peloponnesian War, and then wrote a historical account of the conflict, redefining the discipline in his approach. Unlike his predecessors, who relied on myth and legend, Thucydides tried to provide a factual and unbiased account, focused on politics, power, and the consequences of human behavior. He influenced later authors and set the standard for historical inquiry.   Greece in the Classical Period Athena Parthenos, by Alan LeQuire in 1990 after an original by Phidias, c. 5th century BCE. Source: Nashville Parthenon   Thucydides lived during the height of Athens’ power in the Aegean. At this time, the Greek city-state of Athens had created an empire of subordinate cities, from which it collected tribute. Nominally called the Delian League, through its “allies,” Athens controlled vast territories across Asia Minor in the east, the Black Sea in the north, and the Adriatic Sea in the west.   The prestige Athens earned from defeating the Persians and the wealth from its empire placed Athens as the dominant power of the Greek world. It was at this time that Athens experienced a cultural enlightenment. The monuments that ancient Athens is known for today, such as the Parthenon, were built in this period. The great tragic plays were written, and history’s most influential philosophers, like Socrates and Plato, lived during this time.   While Athens was at its height, its heavy-handed treatment of its allies caused them to revolt and turn to the only other power that could rival Athens: Sparta. Tensions between the two powers rose until, in 431 BCE, the Peloponnesian War broke out, pitting all of Greece against itself. The war lasted until 404 BCE, ending with Athens’ surrender and the dissolution of their democracy. Athens would reform its democracy a year later, but would never regain the same dominance it once held.   Overview of the Sources Jaharis Byzantine Lectionary, Byzantine, c. 1100 CE. Source: Metropolitan Museum of Art, New York   Few sources survive for the life of Thucydides. Some of what’s known is inferred from his own work, but it is difficult to determine how he participated in events due to his purposeful self-effacement in his work. There are also passing references to him in authors like Herodotus, Pausanias, and Plutarch.   The rest of our information comes from texts written over one thousand years later. Surviving from manuscripts composed between the 11th and 13th centuries CE, the Life of Thucydides was attributed to a “Marcellinus.” The biography accompanied commentaries of Thucydides’ work on the Peloponnesian War.   We know little about Marcellinus or where he got his information. The first mention of him comes from the 10th-century Byzantine Suidae Lexicon, where he’s cited as a source for several terms. Based on the references to other Roman authors, such as Didymus Chalcenterus, Marcellinus may have lived between the 2nd and 6th centuries CE. It has been suggested that he may be the Marcellinus to whom a compilation of scholia on Hermogenes of Tarsus was attributed.   It has also been argued that Marcellinus is merely the name to which passages of unknown authorship were attributed. Variance in style, content, and the composition of the passages, the work seems more like a compilation than a text with a single author.   Who Was Thucydides? Bust of Thucydides, Roman copy after Greek original, c. 2nd -1st century BCE. Source: Royal Ontario Museum   Thucydides was born around 460 BCE and was said to be descended from Thracian royalty and from the Peisistratid tyrants of Athens. He was also related to the politician Cimon, and to one of Pericles’ rivals. He was thus an Athenian citizen and aristocrat, as is evidenced by his selection as general in 424 BCE. Like most aristocrats, he would have received a physical and intellectual education at a gymnasium and likely had exposure to sophist figures and Periclean intellectuals. He was also wealthy, being in possession of gold mines in Thrace.   He was exiled from Athens in 424 BCE on charges of treason, going to Thrace, where he began work on his History. According to Marcellinus, Thucydides had begun taking notes of events and speeches from the outset of the Peloponnesian War, knowing that the war would be significant for the entire Greek world. He had also paid various people on both sides of the war to speak to him of their experiences, allowing him to give a fuller account of the war. He died after the end of the Peloponnesian War, leaving his History unfinished. Some said he was buried in Thrace, but other stories had his bones secreted away to Athens.   Thucydides in the Peloponnesian War Marble Head of a Greek General, Roman copy of a Greek original, 1st-2nd century CE. Source: Metropolitan Museum of Art, New York   Thucydides’ account of the Peloponnesian War is the most detailed surviving record of events, in large part because he lived through and personally participated in the war. He was in Athens when the plague broke out in the 420s BCE, killing a third of the population, including the leading politician, Pericles. Despite contracting the plague, Thucydides survived and described the symptoms of the disease in detail. He participated in the first seven years of the war, though his capacity is uncertain. What is known is that, in 424 BCE, he was elected as strategos, one of ten military generals in Athens, holding the same position that Pericles had held.   Thucydides was in charge of the naval forces in the Thracian region. His main responsibility was the defense of the city of Amphipolis. It was a strategically and economically significant city, rich in natural resources like timber, gold, and silver. It was also a vital control point for access to the Strymon River and the route east to the Hellespont.   The Spartan general, Brasidas, marched an army up to Amphipolis and took the city by surprise. Rather than attack the city, Brasidas entreated them to surrender. Amphipolis capitulated and fell under Spartan control. Thucydides was blamed for the loss and exiled from Athens on charges of treason for the remaining twenty years of the war.   Thucydides’ View of the War Naval Battle Between Greeks and Trojans, by Giovanni Battista Scultori after Giulio Romano, c. 1538 CE. Source: Museum of Fine Arts, Boston   The image of the Peloponnesian War as we understand it today is due to Thucydides’ account. The war was not a continuous period of conflict, but a series of proxy wars interrupted by periods of peace and direct conflict. It was Thucydides who presented these wars as a singular conflict. He felt that the war would be a defining event in history and the greatest war of its kind, greater even than the Trojan War and “more worthy of telling.” This shows just how monumental an endeavor the war was. To Thucydides, the scale of the war, the duration, and the degree to which it eroded Greek values marked it as the most consequential conflict in Greek history.   Not only that, but Thucydides’ account is the most reliable and accurate. He did not exaggerate as did the poets, nor did he seek to entertain at the expense of truth. As such, readers of his History would know that this was truly a greater conflict than all that had come before. As Thucydides said, “I have written my work, not as an essay which is to win the applause of the moment, but as a possession for all time.”   Fathers of History: Herodotus vs Thucydides Marble Bust of Herodotus, Roman, 2nd century CE. Source: Metropolitan Museum of Art, New York   Today, Herodotus is called the father of history. Before him, history was recorded as genealogies or rational criticisms of what was commonly known at the time, more chronicle than history. Herodotus sought to examine the enmity between Greece and Persia and record the deeds of great figures from both sides. But he still traced the conflict back to the mythological past and gave consideration to the gods’ influence in human affairs. He traveled to various countries to learn their traditional stories and presented this hearsay as he would any other historical event.   Herodutus’ Histories became known as a foundational historical work, creating the discipline and genre of history. Ironically, Herodotus did not enjoy this reputation among other ancient authors. He was widely criticized as inaccurate and biased, writing for entertainment rather than for accuracy. He was even known to perform his Histories in front of audiences.   The Consequences of War: Mars Leaving for War, by Jean Jacques Avril the Elder, after Peter Paul Rubens, c. 1778 CE. Source: Metropolitan Museum of Art, New York   Thucydides, on the other hand, would become the standard later historians would follow. His History of the Peloponnesian War, unlike Herodotus’ Histories, was relatively free of digressions. He did create speeches for his protagonists, but admitted that they were composed by him based on accounts and what the person would likely have said.   Thucydides sought not only to record the events of the war but to explain the causes for it. This was important as he not only showed what happened, but also tried to understand why. His tight focus on the political and societal ramifications of the war, as well as writing of his own time, influenced the writings of other historians as Livy and Tacitus. What set Thucydides apart was also his description of his fact-finding method. This established the trend of “identifying your sources” followed by later historians.   Selected References   Hornblower, S. (2000). Thucydides. Duckworth. Kagan, D. (2009). Thucydides: The Reinvention of History. Viking. Maitland, J. (1996). “Marcellinus’ Life of Thucydides: Criticism and Criteria in the Biographical Tradition,” The Classical Quarterly, 46(2), 538–558.
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Country Roundup
Country Roundup
2 hrs ·Youtube Music

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Nashville's Plan To Ban Tim McGraw's 'Controversial' Song BACKFIRED
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Conservative Voices
Conservative Voices
2 hrs ·Youtube Politics

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Why the Epstein Files Reveal We Still Don't Fully Understand Who Actually Controls the World
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"Sick of This Sh*t": Megyn Slams Reporter Asking Brady Tkachuk About Trump's Joke in Locker Room
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Conservative Voices
Conservative Voices
2 hrs ·Youtube Politics

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Zohran Mamdani REFUSES to Acknowledge Danger of Snowballs Thrown at NYPD, with Evita Duffy-Alfonso
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Conservative Voices
Conservative Voices
2 hrs

BREAKING VIDEO: Hillary Flees Mic 4 Seconds After Reporter Dares Ask Why Ghislaine Maxwell Was at Chelsea's Wedding in 2010
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BREAKING VIDEO: Hillary Flees Mic 4 Seconds After Reporter Dares Ask Why Ghislaine Maxwell Was at Chelsea's Wedding in 2010

Well, well, well. Turns out that, for someone who loves to talk a big game, failed presidential candidate Hillary Clinton sure does have a knack for wilting under pressure (see: 2016 presidential election). Hillary and her husband, former President Bill Clinton, were in the headlines in early February about exactly...
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Conservative Voices
Conservative Voices
2 hrs ·Youtube Politics

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Listen up you whiny bitches
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One America News Network Feed
One America News Network Feed
2 hrs ·Youtube News & Oppinion

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Spy Games | The Anchormen Show with Matt Gaetz and former CIA Officer John Kiriakou
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