Coconut Cream Cupcakes

Another birthday for Miguel.  It feels like yesterday when I met him.  Actually, it wasn't yesterday,  it was 32 years ago.  Thirty two coconut or carrot cakes later, he still requests one or the other each year.  This year he didn't give any hints.  So, I made an executive decision and I went with the coconut.

Made a new cake recipe and my old standby frosting.  Thumbs up all the way around.  May have to stick with Rose's coconut cake recipe as the critics highly approved!!

Heavenly Coconut Cake
adapted from Rose's Heavenly Cakes
yield:   cupcakes

ingredients:
cake
3 large egg whites at room temperature
2/3 cup (5.3 oz.) canned cream of coconut
3/4 tsp. vanilla extract
3/4 tsp. coconut extract
1/2 cup minus 1 Tbls. superfine sugar
1/2 cup desiccated unsweetened coconut
2 cups cake flour, sifted
2 1/2 tsp. baking powder
1/2 tsp. salt
8 Tbls. unsalted butter
1/2 cup toasted, sweetened coconut flakes

frosting:
8 oz. cream cheese, room temperature
4 Tbls. unsalted butter, room temperature
1/2 vanilla bean, seeds only
3-4 cups powdered sugar, sifted

instructions:
cake:
• line cupcake trays with liners.   preheat oven to 350*.
• toast the coconut on a parchment lined baking sheet for 8-10 minutes.  set aside.
• in a medium bowl, whisk the egg whites, 3 tablespoons of the cream of coconut, the vanilla, and the coconut extract just until combined.
• in the bowl of a food processor, process the sugar and the coconut until the coconut is powder.
• in the bowl of a standing mixer, fitted with the paddle, mix the coconut mixture, flour, baking powder, and salt on low speed, about 30 minutes.  add the butter and the remaining cream of coconut.  mix on low speed until the dry ingredients are moistened.  raise the speed to medium and beat about 2 minutes.
• gradually add the egg white mixture in two parts, beating for 30 seconds after each addition to incorporate the ingredients.  scrape the batter down on the sides of the bowl.
• fill each cupcake liner about two thirds full.
• bake for 15-22 minutes.  insert a toothpick in the center of one of the cupcakes.  if it comes out clean, they are done.
• let cool completely before frosting.


frosting:
• in the bowl of a standing mixer, beat butter and cream cheese until well incorporated. add the vanilla bean seeds, scraped from the pod.  add the powdered sugar, 1 cup at a time.  I like my frosting a little bit thicker.  Add your powdered sugar until you get the consistency that you desire.
• fill a pastry bag with the frosting and pipe cupcakes. sprinkle with toasted coconut.

Mini Zucchini-Pecan Cakes

I am thinking of many ways to use up all the zucchini that I currently have on hand.  I had bought some at the farmers market and then my sister-in-law brought me a few beautiful zucchini's from her garden.  I have made a vegetable tian (layered potatoes, Roma tomatoes, + zucchini, over caramelized onions, baked and topped with Gruyere ), zucchini feta fritters, and now these wonderful, bite-size cakes.  I feel the secret to the success of these cakes was the olive oil!

The original recipe called for a cake pan.  Yet, I needed something that one could grab and go.  I baked this recipe off in my mini bundt pans.  Glad I did!  The cake was light, sweet, savory and utterly delicious!

Zucchini-Pecan Cake with Cream Cheese Frosting
adapted from Bon Apettit Magaizne
yield: 22 mini bundts

ingredients:
cake
2 1/2 cups all purpose flour
1 1/2 tsp. baking powder
1 tsp. coarse salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
3/4 cup olive oil ( not extra virgin )
1 cup sucanat ( or light brown sugar )
3 eggs
1 tsp. vanilla
1 1/2 cups grated zucchini (8 oz)
3/4 cup chopped pecans, toasted

cream cheese frosting
8 oz. full fat cream cheese, room temperature
3 Tbls. unsalted butter, room temperature
1 cup powdered sugar, sifted
1/2 tsp. vanilla extract
1/2 tsp. ground cinnamon

instructions:
for the cake
• preheat oven to 350*.  Brush two mini bundt pans (12 bundt capacity) with melted, unsalted butter.  set aside
• whisk flour, baking powder, coarse salt, cinnamon, and ginger.
• in another bowl, whisk oil, sugar, eggs, and vanilla, mix to blend.
• fold in the flour mixture
• fold in the zucchini and pecans.
• fill up bundt pans a little more than 1/2 way full.  place bundt pans on a baking sheet
• bake cakes until tester inserted into the center comes out clean, 25-30 minutes.
• cool completely on wire racks.  turn cakes out onto a platter and set aside
for the frosting:
• using an electric mixer, beat cream cheese and butter until combined.  add remaining ingredients and beat until thick ( you may need more sugar).
• pipe a dollop on each cake.
• can be made a day ahead ( I made the cakes the day before and frosted the day of ).  cover and chill in fridge.

Pumpkin Loaves

I think it is somewhat expected of me to show up the first day of my kids school with a little something sweet. I don't know why I choose to make pumpkin loaves, but I did. I am almost certain I decided to make these because they are super easy and do not require a mixer. Plus, I could double the recipe and please many recipients at one time.

These cakes are really moist. In my opinion, what makes them so good, is the frosting. Isn't that always the case??? Again, I love this recipe because it is easy prep and easy clean up.

NGREDIENTS Serves 9. FOR THE CAKE 1/2 cup (1 stick) unsalted butter, melted, plus more for pan 2 1/2 cups all-purpose flour (spooned and leveled) 2 teaspoons baking soda 1/2 teaspoon salt 1 tablespoon pumpkin-pie spice (or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/8 teaspoon each allspice and cloves) 2 large eggs 1 1/2 cups sugar 1 can (15 ounces) solid-pack pumpkin puree FOR THE HONEY FROSTING 1/2 cup (1 stick) unsalted butter, very soft 1 bar (8 ounces) regular (or reduced-fat) cream cheese, very soft 1/4 cup honey

DIRECTIONS Preheat oven to 350 degrees. Butter a 9-inch square baking pan. In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, butter, and pumpkin puree until combined. Add dry ingredients to pumpkin mixture, and mix gently until smooth. Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack. Make Honey Frosting: In a medium bowl, whisk butter, cream cheese, and honey until smooth. Spread top of cooled cake with honey frosting. Cut cake into squares to serve.

I did in fact double the recipe and I was able to get two large loaves and 5-6 small, mini loaves. One of the larger loaves went to a teachers luncheon for Eli's new middle school. The other one went to the ladies in the office of our elementary school. The smaller ones went to Mrs. V, Isaac's new 3rd grade teacher (we couldn't be happier) and a few of our past, favorite teachers.

It's fun to give!

Happy Birthday, Miguel!

Mitch answers to Miguel more often than "mitch". So, when I really want his attention, I yell out Miguel. 99% of the time I get a response!

Today is his birthday (won't say which one) and for the past many years (31) I have always baked him a cake on his birthday. It is typically a coconut cake. However, last year when we all gathered around the table to sing and give him his goodies, he was somewhat disappointed. He mumbled something to the tune of...ohhhh, it's not your fabulous carrot cake. That little murmur has stayed with me, haunting me one year later.

Last week we were away on vacation and it was Eli's mission to find out what he was craving, carrot or coconut? As we didn't get home until late yesterday, I had to organize, get my market list together, as well as unpack and attempt to do 11 loads of laundry. It is now, 8:59 p.m. as I write this and I am one tired gal.

He had a good day. The day started with around of golf. Matzoh brie was waiting for him when he got home. Cake was cooling and ready just in time to meet his whole family for lunch. So glad I decided to take it to lunch. It was a big cake, more than enough for the 18 of us, with a little left over for tomorrows breakfast.

The cake was gone within 24 hours and I have already had requests for another one.

This one was adapted from an old Saveur Magazine.

I have also made this in a bundt pan, a tube pan and as mini cakeletts. For the tube pan/bundt pan increase the time slightly. For the cakeletts, decrease the time. I usually bake for 12 minutes and then keep checking until a toothpick comes out clean.

FOR THE CAKE:
Nonstick cooking spray
2 cups sugar
1 1⁄2 cups canola oil
3 eggs
2 cups flour
2 tsp. ground cinnamon
2 tsp. baking soda
1 tsp. fine salt
1 8-oz. can crushed pineapple, undrained
1 7-oz. bag shredded sweetened coconut
1 cup finely chopped walnuts
2 tsp. vanilla extract
2 large carrots, trimmed and finely shredded (about
2 cups)

FOR THE ICING:
3 cups confectioners' sugar
3⁄4 lb. cream cheese, softened
8 tbsp. salted butter, softened
1⁄2 tsp. vanilla extract

1. For the cake: Preheat oven to 350°. Spray a 9" × 13" pan with nonstick spray; set aside. Put sugar, oil, and eggs into a large bowl and whisk until well combined. Add flour, cinnamon, baking soda, and salt and stir with a wooden spoon until just mixed together into a batter. Add pineapple with juice, coconut, walnuts, vanilla, and carrots and gently fold together until combined. Transfer batter to prepared pan, smooth top with a rubber spatula, and bake until deep golden brown and a toothpick inserted in the middle of the cake comes out clean, 50–55 minutes. Set cake aside to let cool completely.

2. For the icing: Put sugar, cream cheese, butter, and vanilla into a large bowl and beat with an electric mixer until fluffy, 4–5 minutes.

3. To assemble: Spread the icing over the cooled cake to cover, creating swirls and whorls, if you wish. Refrigerate the cake until completely chilled, about 3 hours. Cut into 12 squares and serve chilled.