Summer Cakes on a Bleak Day

May 3, 2010

I bought these very cute and unique cupcake liners the other day but didn’t have any good ideas of when to use them. They’re just coloured but I felt like that had to be used for something special (hello, like everything I buy). I’d made pina colada cupcakes before when I wasn’t vegan and they were nice and cute and summery…Today I felt like I needed something like that, and that these liners would be perfect. So here they are: Fancy Pina Colada Cupcakes with Coconut Glaze and Toasted Coconut.

Pina Colada Cupcakes

1/3 cup canola oil

½ cup white sugar

¼ cup brown sugar

½ cup crushed coconut, with juice

1 tsp vanilla extract

1 ¼ cup flour

1 tbsp arrowroot powder or cornstarch

1 tsp baking powder

½ tsp baking soda

¼ cup chopped candied pineapple

½ cup shredded coconut

Preheat the oven to 350F and line a cupcake pan with liners.

Combine oil and sugars and mix until smooth.

Add crushed pinapple, coconut milk and vanilla.

Sift in dry ingredietns, mix, then fold in candied pinapple and coconut.

Scoop liners 2/3 full (I use NSF #20 scoop for this) and bake for 20 minutes.

Remove from oven and let cool. Prepare glaze and toasted coconut.

Coconut Glaze

2 tbsp coconut milk

1 ½ tbsp earth balance buttery spread (or other vegan margarine)

½ cup powdered sugar

Combine coconut milk and margarine in a small pot over a medium low heat.

When margarine is melted, add powdered sugar.

Turn heat to minimum and whisk until smooth.

Remove from heat.

Toasted Coconut

½ cup shredded coconut

Place coconut in a frying pan and place on a low heat.

Stir continuously until the coconut is browned.

Remove from heat and let cool.

To Assemble: Once cupcakes have cooled, coat with one teaspoon of glaze and sprinkle with coconut.

Fancy Pina Colada Cupcakes with Coconut Glaze and Toasted Coconut

Pina Colada Cupcakes

1/3 cup canola oil

½ cup white sugar

¼ cup brown sugar

½ cup crushed coconut, with juice

1 tsp vanilla extract

1 ¼ cup flour

1 tbsp arrowroot powder or cornstarch

1 tsp baking powder

½ tsp baking soda

¼ cup chopped candied pineapple

½ cup shredded coconut

Preheat the oven to 350F and line a cupcake pan with liners.

Combine oil and sugars and mix until smooth.

Add crushed pinapple, coconut milk and vanilla.

Sift in dry ingredietns, mix, then fold in candied pinapple and coconut.

Scoop liners 2/3 full (I use NSF #20 scoop for this) and bake for 20 minutes.

Remove from oven and let cool. Prepare glaze and toasted coconut.

Coconut Glaze

2 tbsp coconut milk

1 ½ tbsp earth balance buttery spread (or other vegan margarine)

½ cup powdered sugar

Combine coconut milk and margarine in a small pot over a medium low heat.

When margarine is melted, add powdered sugar.

Turn heat to minimum and whisk until smooth.

Remove from heat.

Toasted Coconut

½ cup shredded coconut

Place coconut in a frying pan and place on a low heat.

Stir continuously until the coconut is browned.

Remove from heat and let cool.

To Assemble: Once cupcakes have cooled, coat with one teaspoon of glaze and sprinkle with coconut.


St Patricks DAY !

March 16, 2010

I love last year’s St. Patrick’s Day cupcakes and I knew I wouldn’t find anything to top them because they’re TOOOOO CUTE. However, I’m proud of this cake because it’s flavours are unique and it tasted good…It’s matcha cake, almond cake, and almond buttercream frosting. I had a short of annoying time frostin this whole cake. I don’t know why but it was just not working out well. It just didn’t turn out as nice as it could have. However, it’s a cake and cake is cake and I think it’s pretty cute. I like the elegant cake with the small pearls. I just bought the pearls today and this cake pan and I LOVE the shape of it. I can’t wait to make another cake  with it ! The cupcakes are matcha with almond buttercream and small decorations.

Matcha/Almond Cake

1 cup soy milk

1 tsp. apple cider vinegar

3 tbsp matcha

⅓ cup canola oil

¾ cup sugar

2 tsp. vanilla extract

1¼ cups all-purpose flour

2 Tbsp. cornstarch

¾ tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

Combine soy milk, apple cider vinegar, canola oil and sugar and matcha and mix until smooth.

Add dry ingredients and mix until incorporated.

Place in greased 6” cake pan and bake at 350 degrees for 50 minutes or until toothpick inserted in center comes out clean.

**For almond cake, omit matcha and replace vanilla extract with almond extract.


Why did the banana go out with the prune?

February 14, 2010

Because he couldn’t get a date !!!

And here’s more Valentine’s Day jokes.

My favourite holiday to decorate for but I made some pretty simple  cakes this year. Vanilla with buttercream and fondant. Luckily, I organized my bake ware drawer and found about 7 kinds of Valentine’s sprinkles and 3 kinds of cupcake liners.

I made these conversation heart cakes two years ago. I think they look better this year. I’m not a fan of sprinkles (I don’t know why I have so many…ahem) but I used some of the heart ones today because today is the day to do so.


Chocolate Cake Day

January 27, 2010

January 27 is national chocolate cake day so…here it is!! I wanted to make something really fancy so this is what came from that idea. Two years ago I got a cookbook for Christmas. I’m always sort of…intimidated by the cookbook. It’s a compilation book of several chefs called Great Chefs Cook Vegan and it’s very fancy. I usually look through, realize I don’t have the right ingredients, and make something else. This time, I looked specifically for chocolate cake and said, “I will make this.” I happened to have most of the ingredients, so it wasn’t a big deal. This recipe looks like a lot of work but it was actually very easy, just time consuming. So, here is my fancy chocolate cake cupcake for Chocolate Cake Day!

For this recipe I used buttery spread in place of cocoa butter. I halfed the gluhwein-stewed berries recipe and it still made LOTS, so you might want to make one third or even one quarter. The chocolate cakes only made 5 cupcakes and I also didn’t use as much fruit for the garnish. Here it is!


Chocolate Cake with Chocolate Truffle Molten Center and Gluhwein-Stewed Berries

CHOCOLATE TRUFFLE MOLTEN CENTER

8 ounces bittersweet chocolate

¼ cup cocoa butter (coconut oil/butter can be used)

2 tablespoons favourite liqueur (optional)

To make the Chocolate Truffle Molten Center: Melt the chocolate in a double boiler or very carefully in the microwave for a few seconds. Once the chocolate is melted, whisk in the cocoate butter until smooth. Allow the mixture to cool. Use a tablespoon measure to scoop out the chocolate mixture and roll it into a ball. Repeat this process siz times. Place truffles on parchment paper, cover, and reserve in the freezer.

CHOCOLATE CAKE

1 cup flour

5 tablespoons sugar

3 tablespoons cocoa

¾ teaspoon baking soda

¼ teaspoon salt

¼ cup vegetable oil

¾ teaspoon vanilla

2 teaspoon vinegar

5 tablespoons coconut milk

¼ cup confectioners’ sugar for dusting

To make the Chocolate Cake: Preheat the oven to 425 degrees F. Lightly grease six foil cupcake tines and dust with cocoa.

Sift together the flour, sugar, cocoa, baking soda and salt. Whisk together the oil, vanilla, vinegar and coconut milk. Combine mixtures together until smooth.

Pour batter into prepared tins, about 2/3 full. Press the reserved chocolate truffles into the center of the cupcake tines. Bake for 15 to 20 minutes. Remove from oven and run a knife between the tin and the cake; turn out onto tray or plate. Keep warm while making Fluhwein-Stewed Berries; or make berries before the cake and keep warm. However the order, cake should be warm when served.

GLUHWEIN-STEWED BERRIES

3 pounds fresh berries

2 cups Pinor Noir (or similar red wine)

½ cup sugar

1 orange peel

1 bay leaf

1 cinnamon stick

1 vanilla bean

2 tablespoons of arrowroot, dissolved in 4 tablespoons water

To make the Gluhwein-Stewed Berries: Rince berries and put aside. In a heavy saucepan over a medium head, combine the wine, sugar, orange peel, bay leaf, cinnamon stick and vanilla bean, and bring to a boil. Add arrowroot mixture to thicken. Simmer for 2 minutes. Add berries and set aside to cool.

GARNISH

1 ½ cups fresh assortment of berries

How to plate: If chocolate Cakes have cooled, briefly warm in the oven. On a dinner or dessert plate, place desired amount of Gluhwein-Stewed Berries upon which the cupcake will sit. Before placing the cupcake, lightly dust the tops with confectioners’ sugar usuing a hand strainer; top the center with an arrangement of fresh berries.

Chocolate Cake with Chocolate Truffle Molten Center and Gluhwein-Stewed Berries

CHOCOLATE TRUFFLE MOLTEN CENTER

8 ounces bittersweet chocolate

¼ cup cocoa butter (coconut oil/butter can be used)

2 tablespoons favourite liqueur (optional)

To make the Chocolate Truffle Molten Center: Melt the chocolate in a double boiler or very carefully in the microwave for a few seconds. Once the chocolate is melted, whisk in the cocoate butter until smooth. Allow the mixture to cool. Use a tablespoon measure to scoop out the chocolate mixture and roll it into a ball. Repeat this process siz times. Place truffles on parchment paper, cover, and reserve in the freezer.

CHOCOLATE CAKE

1 cup flour

5 tablespoons sugar

3 tablespoons cocoa

¾ teaspoon baking soda

¼ teaspoon salt

¼ cup vegetable oil

¾ teaspoon vanilla

2 teaspoon vinegar

5 tablespoons coconut milk

¼ cup confectioners’ sugar for dusting

To make the Chocolate Cake: Preheat the oven to 425 degrees F. Lightly grease six foil cupcake tines and dust with cocoa.

Sift together the flour, sugar, cocoa, baking soda and salt. Whisk together the oil, vanilla, vinegar and coconut milk. Combine mixtures together until smooth.

Pour batter into prepared tins, about 2/3 full. Press the reserved chocolate truffles into the center of the cupcake tines. Bake for 15 to 20 minutes. Remove from oven and run a knife between the tin and the cake; turn out onto tray or plate. Keep warm while making Fluhwein-Stewed Berries; or make berries before the cake and keep warm. However the order, cake should be warm when served.

GLUHWEIN-STEWED BERRIES

3 pounds fresh berries

2 cups Pinor Noir (or similar red wine)

½ cup sugar

1 orange peel

1 bay leaf

1 cinnamon stick

1 vanilla bean

2 tablespoons of arrowroot, dissolved in 4 tablespoons water

To make the Gluhwein-Stewed Berries: Rince berries and put aside. In a heavy saucepan over a medium head, combine the wine, sugar, orange peel, bay leaf, cinnamon stick and vanilla bean, and bring to a boil. Add arrowroot mixture to thicken. Simmer for 2 minutes. Add berries and set aside to cool.

GARNISH

1 ½ cups fresh assortment of berries

How to plate: If chocolate Cakes have cooled, briefly warm in the oven. On a dinner or dessert plate, place desired amount of Gluhwein-Stewed Berries upon which the cupcake will sit. Before placing the cupcake, lightly dust the tops with confectioners’ sugar usuing a hand strainer; top the center with an arrangement of fresh berries.


First Time Fondant

December 9, 2009

We have a rule in my house – No Christmas decorations until AFTER Mom’s birthday (December 12) There’s no rule about no Christmas baking! Why would anyone put a ban on baked goods..? So, I’m starting early. 😀
These cakes are gumdrop cupcakes. Apparently gumdrop cake is a big deal at Christmas time but I’d never heard of it. I got some fruitlets candies and they actually had a recipe for gumdrop COOKIES right on the back…Weird? Maybe. So, these are pretty much just vanilla cakes with cut up gumdrops in it. Pretty great, right?

I’d never used fondant before, though I’ve admired it for awhile. I really felt like you can do anything with it! Now that I’ve used it, I know it’s true. I LOVE it so much. It’s sooo fun!

I stuck to bows this time but maybe next time I’ll branch out a little more. I wanted to make a couple Christmas gifts though. 😀 So, this is my first time using fondant and it was a great experience!


Happy Thanksgiving, It’s Pumpkin Season Too

October 11, 2009

These are pumpkin chocolate chip cupcakes from Vegan Cupcakes Take Over the World:

1 cup canned pumpkin
1/3 cup oil
1 cup granulated sugar
1/4 cup soy milk
1 tsp vanilla extract
1 1/4 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup chocolate hips

1. preheat the oven to 350F. line muffin pan with cupcake liners
2. in a medium bowl, stir together pumpkin, oil, sugar, soy milk and vanilla. sift in flour, baking powder, baking soda, cinnamon and salt. stir together and fold in chocolate chips.
3. fill liners two-thirds full. bake for 22 to 24 minutes. transfer to wire rack and cool before decorating.

I topped them with a buttercream cinnamon vanilla frosting. I can’t remember the measurements I used but it was icing sugar, buttery spread, ground cinnamon and vanilla extract. I decorated over top of this frosting with chocolate chips and coconut buttercream flowers(number 19 tip)… 🙂


Corn Season

October 7, 2009

I love corn a lot, so these cupcakes are really funny to me. I’ve been waiting awhile to make these and it makes me really happy that today I got a chance to!! They were a lot of fun to make, too. These are lemon cupcakes (From Vegan Cupcakes Take Over the World) with coconut frosting. The beans/corn kernels are flavoured coconut, pineapple, lemon and pina colada! The pepper on top is just black sprinkles! These were really easy to make, and they make me so happy. 🙂 My life rocks.