Wow, it has been quite some time since I last updated my blog! I must say that I have been handling quite a lot, and although my lack of frequent posts is obvious my life is still hustling and bustling along, with a hitch or two tossed in for the sake of my character developing well. Whew!
So, I'm backatchya with a great little cupcake that I just "invented", and it's called...
Sweet 'n Salty Coconut Blackberry Cupcake
I love this little cupcake, and so does anyone who's tried it sooo... here's the recipe!
So, I'm backatchya with a great little cupcake that I just "invented", and it's called...
Sweet 'n Salty Coconut Blackberry Cupcake
I love this little cupcake, and so does anyone who's tried it sooo... here's the recipe!
Please note: I am writing down the ingredients and instructions based on how I begin the process and throughout assembly. It may be a bit unconventional but it works well for me, so I hope you find it easy to follow. Feedback is always appreciated.
Please use ALL ORGANIC food items, folks. For your health, and for the sanity of the world. Thank-you!
For the Cake
3/4 to 1 cup coconut milk
2 teaspoons apple cider vinegar
3/4 cup teaspoon coconut oil
1 large ripe banana (not an overripe banana)
2 teaspoons vanilla extract, plus 1 teaspoon coconut extract, and (optional) 1 teaspoon almond extract
2 teaspoons vanilla extract, plus 1 teaspoon coconut extract, and (optional) 1 teaspoon almond extract
3/4 cup brown sugar, sucanat, or coconut palm sugar*1
1/4 cup coconut flour
1/4 cup brown rice flour
1/3 cup millet flour
1/3 cup arrowroot flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon plus another 1/4 teaspoon Celtic, French, Himalayan or unrefined sea salt*2
1/2 cup fine or medium shred dried coconut
-Preheat the oven to 325 Fahrenheit, or 163 Celsius
-Line your cupcake tin with liners and set aside.
-Put 3/4 cup coconut oil into a pan on low-medium heat to melt.
-Pour 2 teaspoons of apple cider vinegar into a large bowl, then follow with about 3/4 cup warm coconut milk, leaving as much cream behind in the can as possible.
-Whisk the vinegar and the coconut milk together in a large bowl until it becomes moderately fluffy. Set aside for about 5 minutes to allow time for curdling.
-Pour 2 teaspoons of apple cider vinegar into a large bowl, then follow with about 3/4 cup warm coconut milk, leaving as much cream behind in the can as possible.
-Whisk the vinegar and the coconut milk together in a large bowl until it becomes moderately fluffy. Set aside for about 5 minutes to allow time for curdling.
-While you wait for the coconut milk to curdle; peel 1 large ripe banana, and place into a separate medium-sized bowl. Pour the vanilla, coconut, and (optional) almond extract directly onto the banana and then begin mashing the banana into a thick paste with a large spoon, ladle, or whatever you find works best, making sure that the extracts are combined well with the banana. For the sake of fun and flavour, you may choose to let the banana marinate in the extractives, which gives it a nice full-bodied flavour, or you can simple add brown sugar and mix the two together. until well combined.
-Sift all flours, baking soda, baking powder and salt into the same bowl the banana is in, then add the shredded coconut. Mix well.
-Now is the time to take the melted coconut oil off of the stove and add it to the curdled coconut milk mixture. Stir.
-Add the dry ingredients to the wet ingredients and mix until no lumps, large or small remain.
-Fill cupcake molds about 3/4 of the way full.
-Put cupcake pan on the middle rack in the center of the oven, and cook for about 10-15 minutes. I use a fine-tipped chopstick to check if my cupcakes are done by inserting it into the center of a cupcake, and it should come out mostly clean.
-Now is the time to take the melted coconut oil off of the stove and add it to the curdled coconut milk mixture. Stir.
-Add the dry ingredients to the wet ingredients and mix until no lumps, large or small remain.
-Fill cupcake molds about 3/4 of the way full.
-Put cupcake pan on the middle rack in the center of the oven, and cook for about 10-15 minutes. I use a fine-tipped chopstick to check if my cupcakes are done by inserting it into the center of a cupcake, and it should come out mostly clean.
Note: due to the density of these cupcakes I find it's best to "undercook" them a little, but not a lot. If you pull your "sticker" out and batter sticks to the tip only, then that's good enough for me. This allows for a very moist, delicious and a little bit of a sticky cupcake.
For the Fluffy Buttercream:
1/4 cup Organic Earth Balance
3/4 cup non-hydrogenated shortening (I use "Spectrum Organic Shortening")
1/4 cup coconut cream
3 cups confectioners/powdered sugar
1 teaspoon vanilla extract, plus 1 teaspoon coconut extract
For a SOY-FREE version (here's looking at you, Joan) of this
buttercream, just remove the Organic Earth Balance and replace it with an extra
1/4 cup of shortening. It's still really delicious.
Cream the Earth Balance, Shortening and coconut cream, or just the Shortening and the coconut cream. Add the extracts and half of the sugar. Blend well in a food processor or with a handheld mixer, then add the other half of the sugar. If you have a piping bag, pick your favourite tip and decorate these cupcakes for added pizazz, or just smear the buttercream on top and add the Sweet 'n Salty Toasted Coconut and the blackberries.
Sweet 'n Salty Toasted Coconut
-1 Teaspoon coconut oil
-1/4 cup shredded coconut
-1/4 teaspoon salt
-1/2 teaspoon brown sugar
In a small frying pan (the one you used for initially melting the coconut oil is fine) melt what's left of the coconut oil, and add the remaining dry coconut, sugar, and salt. Stir well and allow to cook until the coconut is browned on both sides. I highly recommend allowing extra time for the coconut to cool completely outside of the pan, prior to using it as a garnish: if the coconut is hot and you put it on the buttercream then the buttercream will melt, and that just won't do! If you are in a hurry, put the coconut into a small bowl or cup and place it in the freezer for about 10 minutes.
In a small frying pan (the one you used for initially melting the coconut oil is fine) melt what's left of the coconut oil, and add the remaining dry coconut, sugar, and salt. Stir well and allow to cook until the coconut is browned on both sides. I highly recommend allowing extra time for the coconut to cool completely outside of the pan, prior to using it as a garnish: if the coconut is hot and you put it on the buttercream then the buttercream will melt, and that just won't do! If you are in a hurry, put the coconut into a small bowl or cup and place it in the freezer for about 10 minutes.
*1 - When baking Gluten-Free/Wheat-Free the end result has the increased potential to be really heavy or dry, especially when using highly absorbent flour such as coconut flour. This is why I recommend sugar's that have retained moisture in them, which not only adds a nice texture and richness to the baked goods, but also adds extra moisture without having to add more liquids or oils.
*2 - I do not condone the use of generic, refined table salt. It has been so highly refined that all that is left in this bastardized version of salt is sodium. If you use a high-grade, unrefined sea salt like mentioned above then you are also adding naturally occurring minerals to your food as unrefined celtic, french and himalayan salt contain all 84 minerals. It also tastes a lot better, has a robust flavour and makes things "sweat" more than table salt does which increases the overall flavour in the food that it's in.
Love, Aubrie
