Category Archives: Cupcakes

Vegan Coconut Cupcakes

I love coconut. I love these cupcakes. I want another! I found the recipe posted on a fashion message board, of all places. The recipe is by Bethenny Frankel. My version is almost 100% vegan. I used margarine (instead of vegan shortening) which does contain a small amount of dairy (listed as milk solids).

The recipe calls for vegan shortening. In Australia, a common type of vegetable shortening is Copha. That’s right, the stuff most of  us only ever use to make the childhood favourite chocolate crackles. Does anyone use Copha for anything else? I’d love to know! Copha is basically hydrogenated coconut oil.

*I used Meadow Lea margarine, which is made from vegetable oils — including canola oil.
*I used plain wheat flour instead of oat flour.
*I couldn’t get coconut extract easily, so I settled for coconut essence. I wasn’t disappointed, the cake has a nice coconut flavour.
*I got about 11 cupcakes from the batter. Next time I may squeeze it out to 12.
*I halved the ingredients for the icing and still had enough to cover all of my cupcakes.

These cupcakes were very easy to make and took about 20 minutes to bake. Don’t expect the baked product to have the same consistency as cupcakes containing egg. I ate my cupcake while it was still a little warm.

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Gluten-free Vanilla Cupcakes

I really wasn’t happy with the chocolate cupcakes I recently baked for Leonie so I went back to my basic vanilla cupcake recipe. I used gluten-free self-raising flour. The cupcakes have quite a round top, filling the patty cases somewhere between half and three-quarters full seems to work best for a nice rise to the cake without “muffin top”. I find these cook in 18 minutes in my oven so be sure to check on the cakes as they cook.

pink_cupcakes.jpg

 Here’s the recipe, as I have posted before:

Vanilla Cupcakes
From: 500 Cupcakes ed Fergal Connolly

225g/8oz unsalted butter, softened
225g/8oz caster sugar
225g/8oz self raising flour
1 teaspoon baking powder
4 eggs
1 teaspoon vanilla essence
 (extract)

Preheat oven to 175 degrees Celsius/350 degrees Fahrenheit.

Place all the ingredients in a medium bowl and beat with electric beaters until smooth and pale, about 2 to 3 minutes.

Spoon mixture into 18 patty cases. Bake for 20 minutes.

Remove trays from oven and cool 5 minutes. Then remove the cupcakes and cool on a rack.

Store in an airtight container for up to 3 days, or freeze for up to 3 months.

pink_cupcakes_box.jpg

A handy way to give baking as a present is to include the container in the gift!

Welcome to the world Lily!

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Vanilla Cupcakes

This weekend I made vanilla cupcakes and chocolate cupcakes topped with a smooth buttercream frosting.
The vanilla cupcake recipe is from 500 Cupcakes ed by Fergal Connolly. See the book here.
The recipe makes quite a dense consistency with a vanilla butter cake taste. I made about 15, in a medium size cupcake tray. The recipe specified 18 cupcakes. I found this size was a little too large for kids, but just right for adults. I filled the patty pans half way for a full patty pan when cooked. Filling them anymore tended to cause muffin top. It’s an easy mix recipe, just make sure your butter is very soft.

vanilla_uncooked.jpg  vanilla_cooked.jpg

Finished cupcakes

Vanilla Cupcakes
Adapted from: 500 Cupcakes ed Fergal Connolly

Ingredients

225g unsalted butter, softened
225g caster sugar
225g self-raising flour
1 teaspoon baking powder
4 eggs
1 teaspoon vanilla extract

Direction

Preheat oven to 175 degrees Celsius/350 degrees Fahrenheit. Line two cupcake trays with cupcake liners.

Place all the ingredients in a bowl and beat with electric beaters until smooth and pale and well combined, about 2 to 3 minutes.

Spoon mixture into cupcake trays, you should be able to fill 18 cupcakes. Bake for 20 minutes.

Store in an airtight container for up to 3 days, or freeze for up to 3 months.

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