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.


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. 😀


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.



Birthday Leftovers

May 13, 2009

These are birthday cupcakes for my roommate. Simple, obvious birthday cakes… 😉 Lemon cake with coconut frosting, and happy round sprinkles on top. The liners are also birthday themed with yellow and red balloons and ribbons on them.


Love Sheep & Bunnies

April 14, 2009


Easter is my second favourite holiday, because of all the cute bunnies, and sheep! The cupcakes weren’t too fancy as I was in charge of making Easter dinner too! (my first time… ;D) Not as much time to spend on cakes…but I still, of course, found time to make some.So they were pretty basic cupcakes; carrot with either coconut or cinnamon frosting. As well, some added spring sprinkles on top – shaped as eggs, butterflies, spring animals, or just plain coloured jimmies!


Pre Cakes are the Best Cakes !

February 13, 2009
Pre Valentine’s Day !

This is my Pre Valentine’s Day cake. It was actually made a couple of weeks ago but I thought I’d wait until real Pre Valentine’s began. It was a vanilla cake with a hard chocolate topping and coconut frosting and filling. Of course, with pretty heart designs.

German Chocolate Cake, if you Prefer…

February 7, 2008

Simple and moist chocolate cupcakes with a topping of fluffy coconut.