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Tag Archives: cupcake

Island Devil’s Food Cupcakes with Cream Cheese Frosting and Coconut Caramel Drizzle

05 Monday Mar 2012

Posted by createdforjoy in Cook

≈ 3 Comments

Tags

cake, caramel, chocolate, coconut, coconut flour, coconut milk, cook, cream cheese, cupcake, dessert, devil's food, food allergies, frosting, gluten-free, moist, sulfite-free, tender

coconutcupcakes

When my husband, Landon, was in kindergarten, someone’s mother brought a batch of coconut cupcakes to share with the class to celebrate her child’s birthday. Landon had never had coconut before, but he knew a thing or two about baked goods, and he positively drooled over the mounds of fluffy white frosting and clouds of coconut. When his turn came, he eagerly stuffed a bite in his mouth, and then proceeded to experience one of the biggest culinary disappointments of his little life. It seemed someone had accidentally switched out his precious cupcake with a mouthful of dry grass, possibly mixed with bits of shredded string. After he was done retching and spitting (I’m sure the mom and teacher just loved that), he was left with one resounding sentiment: I hate coconut.

Finally, three decades later, comes coconut’s redemption. This recipe was inspired by a bag of coconut flour I spied in the baking aisle at Whole Foods. Coconut flour is made of finely ground dried coconut, so it carries the fruit’s sweet aroma without the fibrous texture. Apparently, it also transforms fairly good cake into something so ridiculously moist that you feel the need to talk with your mouth full in order to urge others to eat it too: “Seriously, mmfff, you have got to try this!”

This recipe started life years ago as one from a King Arthur Flour catalogue, but it doesn’t bear much resemblance to the original now. Coconut flour requires extra liquid, so I figured I might as well stick with the theme and use coconut milk. I think the combination of the two is what is responsible for the tender, almost-melting texture — although frankly, after the first bite, you won’t really care. Their diminutive size and the tang of the cream cheese frosting make it a little more reasonable to finish the tops with a drizzle of caramel, in which I also substituted coconut milk for the regular old cow kind.

You would think something with coconut products present in triplicate would be absolutely redolent with its flavor, but somehow these cupcakes manage to come out only barely scented of the stuff. I did feel the need to nod to the coconut flour in the recipe name, but you really wouldn’t know it was there if I didn’t tell you. In other words, this is the perfect recipe for people conditioned by years of shredded coconut with the mouth-feel of lawn clippings. As an added plus, coconut flour has more fiber and vitamins than wheat flour, and it’s a great alternative for people who eat gluten-free. Something that tastes better than it should, transforms the food it’s in, and is good for you to boot: that’s the kind of culinary alchemy that keeps me happily inventing and baking. Now, seriously, mmmfff, you have got to try these… ;)

coconutcupcakes05

Island Devil’s Food Cupcakes with Cream Cheese Frosting and Coconut Caramel Drizzle
makes about 90 mini-cupcakes

For the cake:
3/4 c. unsalted butter, softened (12 Tbsp. or 1 1/2 sticks)
1 c. demerara sugar (also called turbinado or raw sugar, see these recipe notes for more info)
3/4 c. granulated sugar
3/4 tsp. salt, not coarse
1 1/2 tsp. baking soda
2 tsp. vanilla bean paste or real vanilla extract
2 tsp. espresso powder (optional, enhances the depth of the chocolate flavor)
1 c. all-purpose flour (I prefer King Arthur)
1 c. coconut flour
1 c. unsweetened cocoa powder
4 eggs
one 14 oz.-can coconut milk plus enough regular milk to equal 2 1/2 cups

For frosting:
8 oz. cream cheese, softened
6 Tbsp. unsalted butter, softened (3/4 stick)
4 c. powdered sugar, sifted
1/2 tsp. salt, not coarse
1 tsp. vanilla bean paste or real vanilla extract
2 Tbsp. coconut milk or regular milk

For caramel:
1 Tbsp. unsalted butter
1/2 c. demerara sugar
1 c. coconut milk
1/2 tsp. salt, not coarse

Oven 350F. Use electric mixer to blend butter, demerara sugar, granulated sugar, salt, baking soda, vanilla, and espresso powder until light and fluffy, 5 or 6 minutes. Scrape the sides of the bowl with a silicone spatula once or twice to be sure it blends evenly. Meanwhile, in a medium mixing bowl, whisk together both types of flour and cocoa and set aside.

Add the can of coconut milk to a large measuring cup, then add regular milk until it totals 2 1/2 cups. Now whisk them together until evenly mixed. (The coconut milk always separates in the can. Don’t let this put you off, it’s just the water coming out of the thicker part of the fruit puree.) Add a third of the flour mixture to the cake batter, then mix well. Add half the milk, then mix again. Alternate this way until all ingredients are completed blended into a thick, fragrant batter.

Line a mini-muffin tin with paper liners, then put one teaspoon of batter in each cup. (I use a small ice-cream scoop for this.) Bake mini-cupcakes for 12-13 minutes, until a toothpick inserted in the center comes out with the faintest hint of moist crumbs. Let cool in pan for one minute, then transfer to baking rack to cool completely. Repeat as needed until all batter is baked, about four batches for my 24-cupcake pan.

While the cupcakes bake, make the caramel. Cook the butter, sugar, and salt in a small saucepan over medium heat, whisking constantly, until sugar melts (3-4 minutes). Carefully pour in the coconut milk — it will bubble and splash furiously, so be careful that you don’t get burned. Some of the melted sugar may solidify in the bottom of the pan or on the whisk. Every time I make caramel, this is the moment that I have doubts, but trust chemistry and soldier on. Keep stirring constantly as it simmers over low heat for seven minutes (use a timer, no skimping). The caramel will smooth and thicken. Turn off the heat, stir in the vanilla, and leave in the pan to cool.

While the caramel and cupcakes cool, it’s time for frosting. Put the butter, cream cheese, vanilla, and salt in a large mixing bowl and beat with an electric mixer until lighter and thoroughly mixed, 2-3 minutes. Add half the sifted powdered sugar and mix well. Add coconut milk, mix again, then last half of sugar. Mix until completely combined to a creamy spreading consistency.

Gently frost cooled cupcakes, leaving a bit of a well in the top where the caramel can pool. Drizzle the frosted cupcakes with cooled caramel, then top with chocolate sprinkles or toasted coconut shavings as desired. I made these small for three reasons: I love tiny baked goods; these are very rich; and smaller servings help my family better control portion size. It’s hard to walk away from half a regular-sized cupcake, but having one or two of the minis feels like plenty.

If you prefer a traditional-sized cupcake, I would estimate baking time at around 25 minutes, but start testing a few minutes before to be sure they don’t dry out. If you want to make this recipe gluten-free, use 2 cups coconut flour (instead of 1 c. coconut flour, 1 c. all-purpose) and add an additional 1 c. of either coconut milk or regular milk; bake and assemble as directed above.

coconutcupcakes07

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Apple Butter Cupcakes with Caramel Frosting

06 Sunday Nov 2011

Posted by createdforjoy in Cook

≈ 3 Comments

Tags

apple, autumn, caramel, cook, cupcake, dessert

cupcakesm02 cupcakesm01 cupcakesm03
cupcakemain

These sweet, spicy treats are a wonderful way to celebrate autumn. I originally conceived this recipe for a friend’s Rosh Hashanah festivities; the cupcakes are a play on the traditional apple slices and honey served to mark the Jewish New Year. I kept fiddling with it until it became the final recipe below, just right for my grandmother’s November birthday. The cake recipe is my own, the frosting an adaptation of one found on the King Arthur Flour web site. It is sugary, warm, and beautifully flecked with vanilla bean.

This recipe may call for a few ingredients you don’t have in your pantry. Please don’t let that stop you — I’ve provided substitutions for each if you don’t have or can’t find the originals, and the recipe notes explain more. If you feel adventurous, I’d encourage you to try one or two that are new to you, though. Some of my favorite current cooking staples are items I’d never even seen a few years ago. If you never try, you’ll never know… Help me be more adventurous too: I’d love to hear about your favorite oddball ingredient or food discovery. :)

Apple Butter Cupcakes with Caramel Frosting
makes 18 cupcakes

For cake:
1 3/4 c. all-purpose flour (I prefer King Arthur)
1 1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground ginger
1/2 tsp. ground allspice
1 tsp. ground cinnamon
1/2 c. unsalted butter (one stick), softened
1 c. sugar
2 eggs
1 c. apple butter (preferably juice-sweetened, no sugar added)
1 tsp. vanilla bean paste or real vanilla extract
3/4 c. creme fraiche or all-natural sour cream (see Recipe Notes below)

Preheat oven to 350F. Line muffin pan with paper or silicon liners. (Quick tip: spray insides of paper liners with non-stick spray for easier cake removal later.) In a small mixing bowl, whisk together flour, baking powder, baking soda, salt, and spices, then set aside. In a large mixing bowl, cream together butter and sugar with electric mixer until fluffy. Add egg, apple butter, and vanilla, then mix well; add creme fraiche and mix again. Finally, add flour mixture and beat on lower speed, just until evenly combined. Fill muffin cups 3/4 full (I use a large ice-cream scoop) and bake 20-25 minutes, until tester inserted in center comes out clean. Cool cupcakes on wire rack while making frosting.

For frosting:
5 Tbsp. unsalted butter
1/2 tsp. salt
1/2 c. turbinado sugar, also called demerara or raw sugar (or substitute brown sugar, see Recipe Notes below)
2 Tbsp. golden syrup or light corn syrup
3 Tbsp. milk
2 c. powdered sugar, sifted
1/2 tsp. vanilla bean paste or real vanilla extract
1/4 tsp. ground cinnamon
1/2 c. coarsely chopped pecans, optional

In a small saucepan, melt butter over medium heat, then stir in salt, turbinado sugar, and golden syrup. Cook and stir several minutes until sugar melts. Add the milk and turn up heat until mixture comes to a foamy, rolling boil for about 30 seconds. Pour caramel into mixing bowl and allow to cool for ten minutes. Stir in sifted powdered sugar, vanilla, and cinnamon and mix well until completely smooth. If frosting is too thin to spread, add another tablespoon or two of powdered sugar; it will thicken more as it cools. Spread generously on cupcakes while frosting is still warm, then top with chopped pecans if desired. There will be a little frosting left over to do with as you see fit. (I personally saw fit to eat it with a spoon. ;)

Recipe Notes + Tips:
If you’ve never tried creme fraiche, you’re missing out on a delicious, versatile ingredient. It is similar to sour cream, but sweeter and more buttery, with a thinner consistency. It plays well with both sweet and savory dishes, and I use it in everything from cupcakes, to omelets, to chicken enchiladas. If your grocery store doesn’t carry it, ask them to start — creme fraiche costs about the same as sour cream, but you get a much bigger bang for the buck. My favorite is from Vermont Creamery. If you can’t find creme fraiche, feel free to substitute all-natural sour cream or whole-fat plain Greek yogurt.

The Recipe Notes in my post for Peanut Butter Hot Fudge Sauce wax poetic about golden syrup. The other sweetener about which I feel passionately is turbinado sugar, also known as demerara or raw sugar. My initial decision to use turbinado sugar was born of necessity, but it didn’t take me long to fall in love.

Turbinado sugar is natural brown sugar. What the food industry calls “brown sugar” is actually a bizarre reconstruction of turbinado; it is made from further processed, bleached, granulated sugar with sulphured molasses added back to it in order to mimic raw sugar. In the process, brown sugar loses the caramelized, smoky warmth of turbinado sugar and gains sulfites, one of the most common sources of food allergies. Brown sugar is a classic example of food production practices instituted to best serve profit margins, rather than flavor or good health.

Turbinado sugar can easily be substituted for light brown sugar in any recipe without adjusting measurements. It is less moist and much coarser than brown sugar, so it stores better as a result. Turbinado does not melt as quickly as brown sugar because of its texture, so recipes like the frosting above require an extra minute or two cook-time for it to dissolve completely. I can detect a miniscule-but-pleasing sugary crunch in cookies made using turbinado instead of brown sugar, but it dissolves completely in cakes and muffins. If you don’t like that difference, look for raw sugar labelled “demerara,” as it is usually smaller-grained. If a recipe calls for dark brown sugar, simply add an extra tablespoon of unsulphured molasses per cup of raw sugar used.

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