Coconut Cupcakes with Dairy Free 7 Minute Frosting

I love cupcakes-more than making a whole cake, truthfully. I think it's because a large cake just feels like too much, somedays. You feel obligated to eat the whole thing eventually. With a family as small as mine, it seems like too much commitment to make a cake.

Cupcakes, on the other hand, are just little bites here and there. You can have one or four. Recipes can be halved, some can be frozen for later, and you can even bake a few different kinds if you are feeling fancy. Or possibly if you are like me and have a birthday coming, for which you need to provide the treats at your workplace. Not everyone loves chocolate (I know, it's sacriligious, isn't it?) and so on the hunt for a good alternative, I found these. The frosting is very sweet-almost too much so for me, but its light and fluffy, like a marshmallow topping. You could, if you were feeling decadent, substitute chocolate ganache topping and some chopped almonds to achieve something akin to an Almond Joy chocolate bar. See there I go again, wanting to dip everything in chocolate.

These bake up light and fluffy, and can stay on the counter iced for up to three days in an airtight container. That is, if they last that long.

Ingredients:

1/2 cup unsalted butter, softened
1 cup sugar, divided (3/4 cup and 1/4 cup)
4 eggs, at room temperature, separated
2 tsp vanilla extract
1 tsp finely grated lemon zest
2 cups flour
1 Tbsp baking powder
1/2 tsp salt
2/3 cup coconut milk
2/3 cup sweetened, flaked coconut, lightly toasted
1/2 tsp cream of tartar

Directions:

 If you are making a layer cake, grease and flour two 8 inch round cake pans. Line the bottom of each pan with parchment paper.

Using an electric mixer, beat the butter and 3/4 cup sugar until light and fluffy. Scrape down the sides of the bowl and then beat in the egg yolks until well blended. Stir in the vanilla and lemon zest. Set aside.

In a medium sized bowl, sift together the flour, baking powder, and salt. Add this to the butter mixture in three different portions, alternating with the coconut milk and beginning and ending with flour. Blend well. The batter will be very thick.

In a different bowl with clean beaters, beat the egg whites and cream of tartar together until foamy, and then add the 1/4 cup of sugar and beat until soft peaks form. Fold half of the egg white mixture into the batter until not quite incorporated. Add the rest of the egg whites and fold until they are incorporated.

Spoon the mixture either into two 8 inch cake pans or into a muffin tin lined with paper liners. You should get about 18-20 cupcakes. Bake the cakes for about 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow them to sit in the tin for a few minutes to cool before removing to a wire rack and cooling completely.

Frost with chocolate ganache or a marshmallow-like seven minute frosting.

Adapted from Anna Olson

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Mom's Old Fashioned Banana Cake with Cream Cheese Icing

I have a shirt from Paper Chef that says, "The Best Things in Life Are Simple".  It's so true, too-when I was a kid, the easiest way to make me happy was to make this cake and slather it with cream cheese icing.  Not only is this cake easy to make, but the dense, moist crumb makes it very easy to eat!

When I was a child this cake was often my pick for my birthday and since my 41st birthday is on March 25, it seemed fitting to dig out this recipe to share with all of you! Kevin greedily wolfed down a piece today after dinner and then used his finger to scrape up every last bit of icing.

I think someone else may have found a new favorite.  

This recipe comes from my Mom, and I don't know the source.  If you recognize it, please let me know!

1/2 cup butter
1 1/2 cups sugar
2 eggs, beaten
1 cup mashed ripe banana (about 2)
1 tsp. vanilla
2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup milk

Pre-heat oven to 350 F.  Butter a 9x9 inch pan and then line with parchment paper.

Using an electric mixer, beat the butter and sugar together until light and fluffy. Add eggs, banana and vanilla, beating well. In a separate bowl, sift together the flour, baking soda, and salt. Add to the butter mixture, alternating with the milk and blend well. Pour into the prepared pan and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Remove to a rack and allow to cool completely.

Cream Cheese Icing

You may be tempted to reduce the fat in this icing by using low fat products, but I don't recommend it.  What makes the icing so rich and creamy is the fat, and lower fat items contain a lot of water, which would make the icing soupy instead.  Just eat and enjoy!

3/4 brick of full fat cream cheese, softened (do NOT use spreadable, it won't work)
2 1/2 cups of icing sugar 
1 tsp vanilla
1/4 cup whipping cream  (do NOT use milk, it won't work)

Whip the cream cheese in a bowl using an electric mixer until creamy.  Add in the vanilla and icing sugar, 1/2 cup at a time, blending well.  Pour in the whipping cream and turn the mixer to high, letting it whip up and get nice and creamy.  Slather all over the top of the cake.

Store the cake, covered, in the fridge for a few days.

Makes 12 servings.

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Chocolate Guinness Cake

Deep, dark, heavy and chocolatey with a blanket of fluffy cream cheese icing, this cake is over the top delicious without a lot of work. In fact I was so amazed at how easy it was I read the instructions three times just to be sure. This is a cake to share with a crowd, as you don't need a large piece and it will surely elicit moans of delight from everyone who tastes it-before they lick their plates entirely clean. It's a must try. MUST.

Adapted from The Funky Kitchen (who originally adapted it from Nigella Lawson's Feast)

1 cup Guinness beer
1/2 cup butter
3/4 cup unsweetened cocoa
2 cups granulated sugar
3/4 cup sour cream
2 large eggs
1 tbsp vanilla extract
2 cups all-purpose flour
2 1/2 tsp baking soda
1/4 tsp salt

Icing:

1 1/4 cups powdered sugar
8 oz cream cheese, softened
1/2 cup heavy cream

Pre-heat your oven to 350 F. Grease a 9 inch springform pan well up the sides and all over the bottom, the set aside.

In a large saucepan, melt the butter with the beer. Whisk in the cocoa and sugar until smooth. Set aside to cool until lukewarm.

In a bowl, lightly beat the eggs and then add the sour cream and vanilla, continuing to beat until smooth. Add a little of the lukewarm beer mixture to temper it, and whisk. Add the rest, whisking as you go.

Stir in the flour and baking soda whisking until the batter is smooth.

Pour the batter into the prepared pan, smoothing the top. Bake in the center of your oven for about 45 minutes to 1 hour, until a cake tester inserted into the center comes out clean. Allow to cool completely before frosting.

Icing:

Whip the cream cheese in an electric mixer until fluffy. Add the icing sugar, bit by bit. At this point I had thought that the icing would be enough without the whipping cream, but being the dutiful girl I am, into the bowl it went. Whip up that icing until it is smooth.

Oh my, the addition of whip cream really is delicious in that icing, especially when you whip it for awhile and it becomes all creamy and scrumptious. It was all I could do not to shove my head in the bowl and lick it clean.

Frost the cooled cake; now, you'll probably wonder why on Earth there seems to be SO MUCH icing, but really it's not that much, and it's so good when all is said and done. Put the cake in the fridge for a few hours to chill. Before you serve it, shave some chocolate over top and you are good to go!

Serves 12

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Peppermint Patty Brownie Cupcakes

I found this recipe awhile ago over at The Crepes of Wrath, and was intrigued. Would you believe I had never eaten a York Peppermint Patty? Maybe it's a Canadian thing. I HAVE had Jr. Mints, and I love them. So these just seemed like something I had to try.

These aren't cupcakes per se, but more like brownies baked in muffin cups. They are then twice the size of the normal slice of brownie I would take, and with the addition of a mini peppermint patty nestled in the middle, they are over the top decadent. We ate some of them (I highly recommend you try one fresh out of the oven while still warm, with ice cream) and then I took the remainder to work where the staff devoured them like vultures.

I know. It just makes you drool all over the keyboard, right?

Anyway, these are super easy to make so even those of you who are shy of baking, never fear.

Adapted from The Crepes of Wrath
8 oz bittersweet or semi-sweet chocolate (I used semi-sweet)
1/2 cup unsalted butter
1 cup sugar
3/4 tsp salt
3 large eggs, at room temperature
1/2 cup flour
1/4 cup dutch process cocoa powder (Fry's cocoa in Canada is Dutch Process)
12 mini York Peppermint patties (the fun sized ones work)

Line a muffin tin with paper cups, and turn your oven on to 350 F.

In a saucepan over low heat, melt the chocolate and butter together until smooth, stirring. Whisk in the sugar, and then the eggs, 1 at a time until they are incorporated. The mixture will be glossy and smooth.

In a separate bowl whisk the flour and salt together, then gently stir into the chocolate mixture until just combined. Spoon about 1 tbsp into the bottom of each cup, then top with an unwrapped mini peppermint patty. Spoon another 1 1/2-2 tbsp of batter on top, making sure that it reaches the edges.

Bake at 350 F for about 35 minutes.

These would be amazing served warm with a scoop of ice cream!

Makes 12. Store for up to 3 days in an airtight container.

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Chocolate Ganache Cupcakes

Just in time for Valentine's Day, I have to share this great chocolate cupcake recipe with you. To be honest, I'm a die hard cake mix fan. Somehow the idea of buying cake flour and sifting seems like way too much work. I just get a mix, dump everything into my Kitchen Aid mixer bowl and turn it on.

This recipe is almost exactly like that! Really! All you do is measure the dry ingredients into a bowl, whisk it up, dump in the wet ingredients, turn on the mixer, and voila!! The result is a fluffy, light cupcake that Jake thought was from a mix.

"Mom, this is the best cake mix ever. What kind did you get this time?"



Recipe adapted from Nosh With Me

2 cups sugar
1 3/4 cups flour
3/4 cup unsweetened cocoa
1 1/2 tsp baking powder
1 1/2 baking soda
1 tsp salt
2 eggs
1 cup of milk
1/2 cup oil
2 tsp vanilla
1 cup boiling water

In the bowl for your electric mixer, whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt. Set aside.

In a different bowl, measure out the eggs, milk, oil, and vanilla. Set aside.

Dump the milk mixture into the flour mixture, and mix on low speed for 2 minutes until smooth. Then add in the boiling water and mix on low until it's well incorporated. The batter will be really runny at first, but don't worry, as you mix it will thicken up a bit.

Divide the batter between paper lined cups, filling them about 2/3 full. Bake at 350 F for about 22 minutes. Remove from the pan and let cool before icing them.

Makes about 24-30, depending on how big you make them.

The icing is ganache. SO easy and so sinful!

Heat up 3/4 cup of whipping cream with 2 Tbsp of butter until it's hot and the butter is melted. Pour over 8 oz of chopped bittersweet or semi sweet chocolate, stirring, until it's melted and smooth. Allow it to sit for awhile and become a thicker consistency, like pudding. (you can speed this up by putting it in the fridge for a few minutes, but watch carefully!) Then spread it over the cupcakes. For the photo, I found some little heart candies at the store to decorate.

When I made them, the ganache was pudding like and I was worried it would drip down the sides of the cupcakes. Put them in the fridge for about 10 minutes to firm it up.

Store the iced cupcakes in an airtight container in the fridge. The ganache will harden up a bit, becoming this creamy, truffle like topping that you will just LOVE. I know you will.


***For adult ganache, try adding 1 Tbsp of rum or brandy.

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Pumpkin Muffins with Cream Cheese Icing

I'm usually skeptical about pumpkin in a muffin, because most recipes I try end up with a very heavy, wet, and sticky end product. This recipe is not like that at all! Moist but light, these are a cross between a cupcake and a muffin. Do NOT skimp on the cream cheese icing, because these are just crying out to be ripped apart and greedily devoured, as you lick the decadent sweetness from your fingers.

If you are worried about calories, use light cream cheese and note the muffins have little oil in them.

Makes 12

2 cups flour
1 cup sugar
1 1/2 tsp pumpkin pie spice
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1 cup canned pumpkin
1/2 cup buttermilk
1/4 cup vegetable oil

Icing
4 oz (1/2 pk) cream cheese, softened
1 Tbsp butter, softened
1 tsp vanilla
2 cups icing sugar

In a large bowl, whisk together the flour, sugar, pie spice, baking powder, baking soda, and salt.

In a separate bowl, beat the eggs; stir in pumpkin, buttermilk, and vegetable oil. Pour into flour mixture and stir until just moistened. Spoon into large paper lined cups, filling to the top. Bake at 375 F for about 25 min, or until cake tester inserted into the center comes out clean. Cool on rack.

Icing: Beat cream cheese, butter, and vanilla until fluffy. Add icing sugar and beat until smooth; frost cooled cupcakes.

Store in an airtight container in the fridge.

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Carrot Snacking Cake

This moist, not too sweet cake makes a great lunch box treat and freezes well-even with the glaze! Whip it up when you need a treat for lunch boxes or something to take to work in a hurry. I like that it uses applesauce so it's not chock full of oil, and the pineapple keeps it nice and moist. There's also no nuts, so if you are allergic then it's a great alternative.

Adapted from Canadian Living

3/4 cup crushed pineapple, drained well with a fine sieve (keep the juice!)
2 eggs
3/4 cup sugar
1/3 cup vegetable oil
1/4 cup unsweetened applesauce
1 tsp vanilla
1 1/4 cups flour
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 cups grated carrots

Pineapple Glaze:
1 cup icing sugar
reserved pineapple juice

Pre-heat oven to 350 F, and line a 9 inch pan with parchment paper.

In a large bowl beat the eggs with sugar until pale. Beat in oil, applesauce and vanilla.

In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Stir flour mixture into the egg mixture just until moistened. Fold in pineapple and carrots.

Scrape batter into prepared pan and bake about 45 minutes, or until a cake tester inserted into the middle comes out clean. Let cool in the pan, then top with pineapple glaze.

Pineapple glaze:

In a small bowl whisk the icing sugar and 2 Tbsp of the reserved pineapple juice together, adding up to 1 tsp more juice if you need to make it spreadable. Spread it over the cake and let stand about an hour, until set.

Makes 16 pieces

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Best Cheesecake EVER

Must...make...cheesecake....

I don't eat cheesecake often, mostly because once I start, it's really hard to resist. Kevin can't eat it, and John doesn't really like it, so I hesitate to make a giant cheesecake just for myself. This is why I don't have my own photo. This is a fantastic recipe that I make for company or if I need to take a fancy dessert to an event. Top slices with chocolate sauce, fruit, and whipping cream to make it extra special.

Adapted from Today's Parent December 2006

Pre-heat oven to 350 F (180 C)

Crumb Crust:
1 1/2 cups graham cracker or chocolate wafer crumbs
2 tbsp sugar
1/4 cup melted butter

Stir ingredients together in a bowl and then pat into a greased 10 inch springform pan (don't go up the sides). Bake for 10 minutes and then let cool.

Filling:
3 8oz(250 g) packages of cream cheese, softened
4 large eggs
2 tsp vanilla
1 cup sugar

With an electric mixer, beat the cream cheese until fluffy. Add eggs one at a time, beating well with each addition. Beat in vanilla, then sugar. Pour over baked graham crust. Bang the pan on the counter a few times to release bubbles in the batter. Bake 45-50 minutes. The cake may be fairly moist in the middle, which is fine.

Sour Cream Topping
In a bowl stir 1 cup of sour cream, 2 tbsp of sugar and 1 tsp vanilla together. Spread over the cheesecake as soon as it comes out of the oven, and then return to the oven and bake for 10 more minutes.

Allow the cheesecake to cool at room temperature, and then put it in the fridge and let it chill for several hours or overnight.

Makes a luscious 10 inch cheesecake.

Photo above by Chris Birchill

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Glazed Apple Pudding Cake

This cake is really low fat and health conscious, and yet looks amazing. I often serve it for company with scoops of ice cream or frozen yogurt and get rave reviews. It doesn't keep that well though, so make it the same day you're going to eat it. You can substitute apples with fresh pears, thinly sliced peaches, or even berries, if you want!

Adapted from Becel

Cake:

1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
2 tbsp soft, non hydrogenated margarine
1/2 cup sugar
1 tsp vanilla
1/4 cup unsweetened apple sauce
1/3 cup skim (or I use 1-2%) milk
4 golden delicious apples (peeled, cored, sliced)

Stir the flour, baking powder, and salt together in a bowl. In a separate bowl, whisk together the margarine, sugar, egg, vanilla, and applesauce. Add 1/2 of the flour mixture to the wet ingredients, whisking until just combined. Add 1/2 of the milk, whisking. Repeat, adding the rest of the flour mixture and then the milk.

Butter an 8 inch springform pan and spread the batter in the bottom. Top with sliced apples, arranging in a circular pattern from the center out to the edges.

Topping:

1/2 cup brown sugar
1 tbsp. flour
2 tsp soft, non hydrogenated margarine
2/3 cup water

Combine all ingredients in a small pot and bring to a boil, stirring until it's slightly thickened. Pour evenly over the apples and batter.

Bake cake for about 40-50 minutes, or until the apples are cooked and a cake tester inserted in the middle comes out clean. Allow to cool, and just before serving dust with icing sugar.

Serves 8

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Christie Chocolate Wafer Cookie Log

I'm not sure if there is a name for this dessert, but my Mom used to get my sister and I to make it every year. It's incredibly simple-so simple in fact that you will feel guilty sharing the recipe. On the other hand, so yummy and easy to make that it's irresistable. Set the kids up with spoons or butter knives, a bunch of whipping cream, and chocolate wafer cookies. This is a very easy dessert to make and they will love to eat it!

2 packages Christie chocolate wafer cookies
One 500 ml carton of whipping cream
2 tsp. sugar
1 tsp vanilla

Beat the whip cream, adding the sugar and vanilla.

Spread whip cream on one side of a cookie, top with a cookie. Continue in groups of 6 or so until you have used all the cookies in the packages. Line them up end to end. Cover the entire cookie log with whipped cream and chill for about 3-4 hours. You can top with grated chocolate or sprinkles. A nice touch might be to substitute the vanilla with rum or orange extract.

This doesn't keep long, so make it the day you are serving it. The cookies go soft and cake like so it's easy to slice through and serve with fresh berries.

Serves 8

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