Day 17 is Pina Colada
and I’m not just saying this…it’s UNfreakingBelievable. If you like coconut, you will die. The cake is soft, fluffy, coconut heaven and the frosting and toasted coconut are absolutely amazing on top.From Cupcake Galore, Gail Wagman.
ingredients and directions for cakes:
2 c all purpose flour
2 tsp baking powder
1 tsp salt (add another pinch in egg whites)
1 stick butter unsalted
1 1/4 c sugar
2 eggs separated
1/2 c pineapple juice
1/4 c rum (we used light coconut rum)
1/2 cup shredded coconut
-mix flour, baking powder, salt and set aside
-cream butter and sugar til light and fluffy. add egg yolks one at a time mixing well after each. Alternately beat in flour mixture and liquid (I mixed the rum and juice in a bowl) until smooth. Stir in coconut. Beat egg whites with the pinch of salt until stiff and fold into the mixture.
-spoon batter into papers, fill 2/3 and smooth tops. Bake about 20 min (my oven was 18)
-cool on a rack.The icing ingredients and directions:
2 egg whites
pinch of salt
2 c powdered sugar
1/2 cup shredded coconut
-beat egg whites with the pinch of salt until stiff. Add sugar by the tablespoons beating continually. Fold in coconut.
Finished with toasted coconut on top.
Debbie picked these out and helped me and we are an awesome team!
(and very bloated from eating it all)
Day 15, Chocolate Coffee Cupcake
- well, take 2.
The cakes to the right are chocolate and coffee flavored cake with semisweet ganache.
THIS recipe worked great. Of course it’s Martha. I did everything the same except I swapped out the vanilla for 1 1/2 tsp of coffee extract.
3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 1/2 teaspoon coffee extract
1/2 cup sour cream
Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in extract. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
Cool in pan 5 minutes; transfer to a wire rack to cool completely.
Frosted with chocolate ganache.
The idea was, for Julia Child‘s birthday I would take one of her recipes and turn it into a cupcake. Her chocolate mousse “Mousseline au Chocolat” sounded good (coffee, chocolate, orange) but I didn’t have an orange to zest so I figured I would just do her regular chocolate mousse .
I found this recipe, it was just an old fashion chocolate cupcake…and then I overlooked where she, too, made an error. And then I made the same error and was REALLY pissed.
So I failed.
And succeeded the second time, Brinn really didn’t mind trying it again…
I think Julia Child may have approved of these.
I didn’t get this up in time yesterday, sorry, we decided to take the kids to the Irish festival, Bob’s grandparents got in from Texas, we went out to dinner and well…that’s that.