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.

Advertisements

My Perfect Easter

April 3, 2010

This cake exhibits my view of Easter. I love lambs and I love carrot cake. Carrot cake is one of the only cakes I really like to eat, actually. Especially this one. This one has macadamia nuts, coconut and candied ginger in it. It’s so great. The recipe is from Vegan with a Vengeance and here’s the recipe:

Ginger Macadamia Coconut Carrot Cake

2 1/3 c all purpose flour

1 T baking powder

1 t baking soda

3/4 t salt

2 tsp cinnamon

1/2 tsp nutmeg

1 c pineapple juice

1/2 c canola oil

3/4 c sugar

2 t vanilla extract

1 c macadamia nuts, roughly chopped

1/4 c crystallized ginger, chopped

1 c unsweetened coconut

2 c carrots, grated

Preheat oven to 350F. Have ready 2 8-inch round springform cake pans, lightly greased. In a large mixing bowl sift together the flour, baking powder, baking soda, salt, and ground spices. In a separate large mixing bowl, mix together the pineapple, oil, sugar, maple syrup, and vanilla. Add the dry ingredients to the wet in batches, and combine well with a hand mixer or strong fork. Fold in the macadamias, ginger, coconut, and carrots. Divide the batter evenly between the two round cake pans and bake for 40 to 45 minutes. Let cool in pans.

I baked mine in square pans though for a different look. I made cream cheese frosting for the cake and the sheep and just used a regular sugar cookies for the cutouts. 😀


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.


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.


Cake that Dreams are Made of

January 17, 2010
The day that I learned Oreos are vegan was probably one of the better days of my life. This cake is, obviously, similar to the Oreo cupcakes but in cake form. How great. Today, I felt like it was a day for cake. No special reason – I just wanted to make a cake.
This recipe took an entire box of Oreos to make. I don’t have exact measurements for the recipe, but here’s the gist of it. This cake has Oreos around the edges in the bottom. On top of that is vanilla cake with crushed Oreos in it. On top of that is have a recipe of plain chocolate cake, just put over top of the vanilla batter in the pan. The frosting is buttercream frosting with chocolate cookie crumbs in it and the darker frosting is chocolate buttercream with black food dye.

Great Cake

A Day for Chocolate

June 25, 2009

Today is my brother’s half birthday. His birthday is on Christmas, and because he doesn’t get a “real” birthday party, we celebrate the half. He requested something with chocolate mousse, so I made a chocolate cake…but only half. Also, half a batch of cupcakes.

It’s an easy chocolate cake, cut in half and piled, with a layer of chocolate ganache in between the layers. I put a layer of the ganache, let it cool, and put another layer. The cupcakes are also just chocolate, with a layer of ganache and chocolate mousse on top. The mousse didn’t turn out as thick as usual, so it didn’t get to be piled as high, which is sort of disappointing, but it’s alright.

Definitely ended up with chocolatey chocolatey cake. Chocolate ganache, mousse, sprinkles, and chunks of dark chocolate.

Blueberry Crumbly

June 5, 2009

Blueberry Crumb Cake

Funny story about this cake…

As I was mixing the ingredients together and doing usual cake making things…I was thinking, “This will bake for 55 minutes. Usually when things bake for a long time I forget about them and they get taken out a little late…La la la.” then I thought, “Wow, this is a lot of blueberries…I hope it turns out. I really don’t want to ruin so many blueberries…” So, I finished putting the cake together and I put it in in the oven, scheduling the time it should come out. I did some other things for awhile and, big surprise, I forgot about my cake. An hour and a half later I strolled casually into the kitchen and looked at the hot oven. Suddenly I remembered my cake…my blueberry crumbly cake. 😦 I was upset that I forgot about it but it ended up being fine, though maybe a little dry compared to how it could have been. Everyone so far has liked it, so I guess it’s fine. I’ll definitely make it again, though maybe the right way. Here’s the recipe, so try it out:
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 3 cups flour
  • 1 cup Crisco, or other shortening/margarine/butter
  • 1/4 teaspoon ground cinnamon
  • 4 cups fresh or frozen blueberries
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 4 teaspoons cornstarch
  1. Preheat the oven to 375 degrees F and grease a 9×13 inch pan.
  2. In a medium bowl, stir together the sugars, flour and baking powder, and cinnamon. Cut in the shortening 1 tsp at a time with a pastry cutter or fork. Press half the dough into the pan.
  3. In another bowl, stir together the sugars and cornstarch. Mix in the blueberries and pour the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
  4. Bake for 55 minutes (or whatever… 😉 ). Cool completely before cutting into pieces.