Posts Tagged ‘summer cupcakes’

Lime coconut cupcakes

Posted on: April 22nd, 2012 by admin 4 Comments

I love coconut, fresh especially, but I love to bake with it too.  Beans doesn’t like it in cooking much, so I don’t use it too often, but lately he’s not eating treats at all, so I made these for myself and some girlfriends.  I’ve made them lots of times with lemon or lime, so you can always change out your citrus, lime and coconut do work well together though!  These are so good, they are light, slightly crisp just around the top edge, the lime is not overpowering and the coconut is chewy and delicious.

 

  • 150g (2/3 c) unsalted butter, softened
  • 1 c granulated sugar
  • 2 eggs at room temperature
  • 1 tsp grated lime zest
  • 1 Tbsp fresh lime juice
  • 1/2 tsp vanilla extract
  • 1 c all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 c milk
  • 3/4 c desiccated coconut

Grease 12 muffin tins or line with paper muffin cups and preheat oven to 180ºC (350°F).

Cream together the butter and sugar in a large bowl with an electric mixer or by hand. Beat in the eggs one at a time and then add in the lime zest, juice, vanilla and mix well.

In a separate bowl, sift together the flour, baking powder and salt.  Add the dry ingredients to the wet, alternating with the milk, until combined. Mix in the coconut. Spoon the mixture into the muffin tins, to about two thirds full. Bake for 20 – 25 minutes, or until a toothpick inserted in the centre of a cupcake comes out clean. Allow them to cool completely on a wire rack before icing.

Lime coconut buttercream frosting:

  • 1/2 c butter, at room temperature
  • 1/2 tsp vanilla extract
  • 1/2 tsp coconut extract (optional)
  • 3 c powdered/icing sugar
  • 2 Tbsp fresh lime juice
  • 3/4 cup coconut, decorating the tops of the cupcakes

In a medium bowl, beat butter, vanilla, and coconut extract until creamy. Add powdered sugar 1 cup at a time, alternating with lime juice, beating until smooth and combined. Ice the cupcakes as generously as you like and then sprinkle with coconut.

The unfrosted cupcakes can be stored in an airtight container in the freezer for up to six weeks. Freeze the frosting separately. When defrosting the cupcakes, keep them in the container so that condensation forms on the outside of the package, not the cupcakes.

Recipe modified from Style at home.

Song for this recipe:

“Video games” – Lana Del Rey Video Games - Born to Die

Lana Del Rey is a dreamy singer, she sounds a little sad, but I’m not sure if she just finds being moody cool.  In any case I love her voice and her songs are enjoyable in lots of ways.  I can see this being a big summer album.  It’s relaxed, but interesting, perfect for baking treats on a Sunday and then eating them in front of the telly while playing video games!  (I’ve heard she’s a mess live, but she’s gorgeous, so it must still be quite a show).

Mini almond muffins with blueberry icing

Posted on: July 16th, 2011 by admin 4 Comments

I was asked to bring some dessert to a bbq recently.  I was going to just make a fruit salad (it’s very hot here right now) but I decided to make some little light cupcakes instead.  These cupcakes are a variation on the awesome vanilla cupcakes we make quite often, but instead of vanilla, they’re almond this time which was a lovely change.  I wanted a pale lavender icing too, so this is a regular frosting recipe with just a few blueberries mixed in for some colour and a hint of berry flavor which goes really well with the almond.

  • 125g (4.4 oz) unsalted butter, softened
  • 3/4 c caster sugar
  • 3 eggs
  • 1/2 tsp almond essence
  • 1 1/2 c plain flour
  • 1 tsp baking powder
  • 3/4 c (185mL) milk

You could also substitute 1/2 a cup of almond meal and only use 1 cup flour.  This adds more almond flavor and more moistness, but will make the texture a little more dense and grainy (like friands).  I wanted mine pretty soft and fluffy.

Blueberry Icing

  • 50g unsalted butter, softened
  • 2 c icing sugar
  • 2 Tbsp milk
  • handful of fresh blueberries or 1 tsp blueberry juice.

Preheat oven to 180°C (350ºF).  Place cupcake papers in a 12-hole cupcake tray, or grease them, you can use mini-cupcake pans like I did – makes 24.

Beat butter and sugar for about 2 minutes, until pale in colour and creamy.  Add almond essence and the eggs one at a time, beating for about a minute between each.

Sift flour and baking powder together and add half to the butter mixture with half the milk, mix until well combined. Repeat with remaining flour and milk.

Fill cupcake papers about 3/4 full. Bake muffin size cupcakes for 20-25 minutes and small cupcakes for about 15 minutes or until a skewer inserted into the middle of a cupcake comes out clean. Transfer to wire racks and allow to cool completely.

Icing
Cream butter until pale and smooth. Add the milk and half the sifted icing sugar. Beat until well combined. Add the remaining icing sugar and beat until mixture is light and fluffy.  Add the blueberries and mix again. The mixture should be a spreadable paste; if it is too dry add some more milk, if too wet add more icing sugar.

When the cupcakes are cool, spread with icing and top with a fresh blueberry!  (You could also pipe this icing if you want – it would look lovely).

Song for this recipe:

“California Day” – The Grateful Dead & New Riders of the Purple Sage California Day - 3/17/73 S.U.N.Y. Stonybrook - Stonybrook, NY

I can’t find the exact link to the particular song I was listening to, which was New riders of the purple sage AND the Grateful dead together which is pretty awesome actually.  The perfect weekend song, especially a hot weekend – they always remind me of California.  Anyway if you don’t know the Grateful dead, well, I guess that’s OK.  I was going to say that’s terrible, I’m not a deadhead or anything, but I do like them.  They and their famous fans really capture a good moment in time.  New riders of the purple sage are very similar – in fact Jerry Garcia from the Grateful Dead, is part of both bands, as far as I know.  Both emerged from the psychedelic rock scene in San Francisco in the late 60′s and are a folk/ country/ rock combination of the Beatles, Stones and Beach Boys