So these are a little belated, but in our defense, we had a quiz on Valentine’s Day and a final the next day (…). On the plus side, however, there are only four courses left until the end of this year! :]
It was one of our friend’s birthdays and she requested a fatty cupcake (most of our group eats fairly healthy the majority of the time, unless the school’s offering free [unhealthy] food), so Swathi and I dug through some recipes and decided on this one. If we have a Friday potluck, I usually end up sleeping over at her place since I have church the next morning. Yay for less driving and midnight baking adventures?
I actually almost missed said potluck because I passed out on my floor after spending the afternoon at a dog rescue doing field sprints with a pit bull named Max. (Pictures and an explanation to follow perhaps next week.) I made a rice cooker muffin cake for the potluck, but threw in apple, dried plums, dried cranberries and walnuts this time around. It tastes pretty awesome with that frosting!
These are perhaps the cutest things I’ve ever made. Neither of us had ever made frosting before, but I think this turned out really well! :] Definitely sweeter than what I’m normally used to, but I really liked how they came out. :] We didn’t have cornstarch to make the fake cake flour so sub what the original cupcake recipe called for, and instead of using milk for the original frosting recipe, we used coconut milk. :D
Vanilla Cupcakes with Vanilla-Chocolate Coconut Frosting
Sorry for the slight blurriness. :[ iPhone camera skill fail.
Ingredients:
- 1 1/4 cups all-purpose flour (if you have cornstarch and want to make cake flour, I think 1 + almost 1/4 cups of regular flour + 1 tbsp cornstarch is a good substitute)
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 3/4 cup sugar
- 1 1/2 tsp pure vanilla extract
- 1/2 cup EVOO
- 1/2 cup buttermilk (we used kefir)
Instructions:
- Preheat oven to 350.
- Add flour, baking powder, baking soda + salt to a bowl and stir together.
- Add eggs to a different bowl and beat. Add sugar, beat it for ~30 seconds. Add vanilla and oil and beat again.
- Add half the flour mixture + half the milk, beat. Add the remainder and beat until just combined.
- Pour batter into muffin pan (2/3 full). Bake for 12-14 minutes.
- Let them fully cool before you frost them, or the frosting will melt!
There are only 11 in this picture because we uh, wanted to taste-test one of em’. :D… It’s also because my fork accidentally murdered the 12th one when I was checking to see if they were done yet.
Vanilla-Chocolate Coconut Frosting
Ingredients:
- 1 cup powdered sugar
- 1/2 cup butter, softened
- 1 tsp vanilla extract
- 1 tsp cocoa powder (you can add definitely add more if you want a more chocolate-y taste)
- 2 tbsp coconut milk
Instructions:
- Cream the sugar, butter and vanilla together. Add a small amount of coconut milk and cocoa, then beat until it’s fluffy. If it’s too sweet, add more milk!
They received a very warm welcome (treats for their ski trip?). :D Half of them went up to Snowshoe for the day. :O One of these days, I may tag along with them, since it’s apparently only a little over an hour away!
I think our next project is pumpkin muffins with a cream cheese filling! :]
