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.


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.