Coconut Cupcakes

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Coconut cupakes are a decedent treat for coconut lovers. These cupcakes are make with coconut in the cake and in the frosting.

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One Bowl Chocolate-Banana Muffins

Yesterday, I noticed 2 over ripe bananas and decided to look for a recipe to use them in rather than tossing them out.  I found more than a few recipes but settled on this one with chocolate. I made a few tweaks based on what I had in my pantry.  I mixed the chocolate chips in the batter and forgot to sprinkle some on top before putting the pan in the oven. I think the muffins would have looked better and not dome so much if I had put the chips on top.

Note:  “Dutch-process cocoa is unsweetened cocoa that has been treated with an alkali to make it pH neutral. This gives it a milder, less acidic flavor, and a darker color. By adding baking soda (a base) to unsweetened cocoa, you are neutralizing the acid in the cocoa, so it doesn’t interact unfavorably with the other ingredients in the recipe. Then, knock back the acidity by adding 1/8 teaspoon of baking soda for every three Tablespoons of cocoa powder used.” https://www.thebalance.com/
Origninal Recipe by: Fork Knife Swoon (my changes are indicated with *)
Yield: 12 Muffins
Ingredients
  • 2 medium bananas (about 1 cup), over-ripe
  • 1 tsp pure vanilla extract
  • 1 large egg
  • 1/2 cup canola oil
  • 1/3 cup + 1 tbsp unsweetened almond milk (or *sub 2% dairy milk)
  • 2/3 cup granulated sugar
  • 1 tbsp (packed) light brown sugar
  • 2 tbsp unsweetened cocoa powder dutch-processed or *sub unsweetened natural Dark chocolate cocoa powder
  • 1/2 tsp sea salt *sub table salt
  • 1-1/8 tsp baking soda *add additonal 1/8 if using natural chocolate cocoa powder
  • 1-2/3 cups all-purpose flour
  • 1/4 cup miniature chocolate chips (bittersweet or semisweet)
Instructions
  1. Preheat the oven to 375 degrees.
  2. In a large mixing bowl, use the back of a fork to mash the banana until only very small lumps remain. Add the vanilla and the egg and use the fork to whisk the mixture together until completely combined. Add the oil and milk and stir to combine. Add the sugars and stir again.
  3. Using a spatula, stir in the cocoa powder, scraping down the sides of the bowl as necessary. Mix until the cocoa is completely incorporated. Stir in the salt and baking soda, then gently fold in the flour, until just combined.
  4. Divide the batter among 12 paper-lined muffin cups, about 3/4 full. Sprinkle with the chocolate chips. Bake for 15-17 minutes, rotating once, until the muffin tops look set, and a cake-tester inserted into the center of the muffins comes out clean. Remove from the oven and let cool in the muffin tin for 5 minutes, before removing and cooling completely on a baking rack. Serve warm or at room-temperature.

 

Banana-Cranberry Granola Muffins


Banana bread is not the only food to make with over ripe bananas.  I searched Pinterest to find a muffin recipe for just one banana since that’s all I had at the time. I found a recipe with cranberries and sweet potatoes. So …. I decided to tweak this one. The recipe is included below. I recommended these muffins for a change-of-pace for breakfast or a snack and a more nutritional option.
The original recipe was Featured in 45 Breads That Will Inspire You to Bake This Fall

Total Time: Prep: 20 min. Bake: 20 min. + cooling

Makes: 12 servings

Ingredients:

1-1/2 cups all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 egg

1/2 cup milk

1/2 cup cold mashed sweet potatoes ( I substituted the sweet potatoes with 1 mashed over ripe banana)

1/4 cup butter or margarine, melted (I used unsalted butter)

1 cup chopped fresh or frozen cranberries ( I used dried cranberries)

*I added 2 Tablespoons of Quaker Simply granola to the batter.

Cinnamon-sugar

Directions:
In a bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg. In a small bowl, combine egg, milk, sweet potatoes and butter; stir into dry ingredients just until moistened. Stir in cranberries and granola. Place 1/3 cup of the granola in a mini chopper to make it into a crumble topping. Fill greased or paper-line muffin cups half full, top with a tablespoon of granola crumble. Then sprinkle with cinnamon-sugar. Bake at 375° for 17-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: 1 dozen.

Moana Birthday Cupcake Cake

This Moana cake was made for a birthday party. It’s made with 36 cupcakes, 12 each of red velvet, chocolate, and vanilla. The frosting is butter cream and the flowers and leaves are all hand made with butter cream frosting. The lettering is made of strawberry flavored candy melts.

Happy Birthday Cupcakes 

I have been forgetting to take pictures lately so I haven’t been posting anything. I had already packed these to go when I realized I had not taken a picture. These are red Velvet and Key Lime pie cupcakes. I made a small video of how I prepare the graham cracker crumb crust for the key lime pie cupcakes but it would not upload to my blog. 

Loaded Mango Cupcakes 

I was not only asked to try making boozed up cupcakes, I was also given the booze to do it. So my second try at this I decided to make mango cupcakes. I chopped 1/4 cup of mangos into mini pieces. I tried to get the firmer pieces because the softer ones were hard to dice. I let them soak in Grey Goose while I prepared the cupcakes. I folded the diced mangos into the batter just before baking them. I then created a mango puree added Grey Goose to it and filled each cupcake. I topped them with a mango and Grey Goose buttercream frosting. 


Vanilla Cupcakes with Blueberry Frosting 

Using blueberries is a natural way to get a beautiful color frosting. The blueberries also give a very flavorful and fruity taste to the frosting. To make the frosting- I placed about 1/2 cup of  blueberries in a small saucepan on medium heat. I added 1 tablespoon of sugar and 1/2 tablespoon of cornstarch and let it simmer until it thickened. I let it cool while I mixed together 1 cup of softened butter, 1 teaspoon of vanilla and 2 cups of powdered sugar and beat until fluffy. I then put the cooled blueberries in a food processor to make a sauce. I added the sauce to the butter mixture and beat until blended. I had previously made the mini flowers and leaves and kept them frozen for use when needed.