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. 😀


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.



Froufrou Cakes

September 3, 2009

Since I haven’t posted in TWO MONTHS I figured I better update with
something pretty killer. So, I’ve come up with these chocolate
strawberry cupcakes. Instead of using vanilla soy milk I used
chocolate, and instead of using vanilla extract I used chocolate as
well. The cupcakes came out as a light chocolate flavour…very
delicious.

On top is a chocolate mousse and on top of that…a strawberry

dipped half in chocolate and rolled in crushed almonds. Then

chocolate ganache gets drizzled over the top.

Pretty elaborate cakes…


O CANADA

July 1, 2009

Today is Canada Day. These are maple cupcakes, with maple frosting and a maple candy on top. I LOVE MAPLE. I don’t really even like maple syrup, actually but I looove everything flavoured maple… candy, candy, cupcakes, cookies, candy, and so on…So, I was happy to make maple flavoured cupcakes for everyone to enjoy. My room mate suggested lemon frosting. I think it would be good to put lemon on maple, so maybe they’ll come in the future. I also made cookies !!! On a holiday, one blog cannot be updated without the other. Happy Canada Day everyoneee !