Cupcake season is abound us! I've been on the lookout for some cute cupcakes to make on occasion of it being my friend's birthday and for visiting.
I decided to try my hand at two absolutely delicious looking cupcakes which they did not disappoint by the way. They were the upside down or downside up cheesecake cupcake by Su and the coffee cake cupcake by HTEAC. I made half a dozen of each of the cupcakes which means half of the original recipes. They were both really good but I think I preferred the coffee cake cupcake more because of the streusel like topping which gave a good crunch and bite to the whole cupcake. The cheesecake filling was wonderfully light but after a few days the graham crust became a little soft so it's best eaten on the day it's made itself.
The next cupcake is a black bottom cupcake from BB. These were really yummy and so sinful. The black chocolatey bottom was fudgy and moist which was what I really wanted and the cream cheese topping with chocolate chips capped these little beauties off perfectly.
The final but no less important or delish cupcake is plucked from Jamie Oliver's 'Cook with Jamie' cook book and it was actually a carrot loaf recipe which I switched and played around with the proportions and ingredients a bit to create my own carrot coconut cupcake. It was moist, very lovely texture, fluffy and not overly sweet or greasy even with the cream cheese frosting which every carrot cake, loaf, muffin or cupcake should have accompanying them.
Before frosting
Carrot Coconut Cupcakes with Cream Cheese Icing (makes 9 cupcakes)
1/2 cup butter
1/2 cup brown sugar
2 eggs separated
1/2 tsp vanilla
3/4 cup flour
1 tsp baking powder
1 tsp cinnamon
pinch of salt
1 medium sized carrot to make about 3/4 cup; grated and drained
1/2 cup grated unsweetened coconut (desiccated or flaked coconut is alright too)
1/2 cup toasted walnuts or almonds (optional)
1. Cream butter and sugar till fluffy and pale.
2. Beat the egg yolks in one at a time.
3. Mix in the flour, baking powder, and cinnamon followed by the carrot and coconut.
4. In another bowl, whisk the egg whites with a pinch of salt until stiff and fold gently into the cake mix.
5. Spoon the mixture gently into prepared muffin tins or a loaf tin and bake in preheated oven at 180 C for about 40-45 minutes till golden and risen.
6. Let cool while you prepare the icing.
1/2 cup cream cheese
1/2 - 3/4 cup icing sugar (according to sweetness)
Cream the above ingredients together until a thick and smooth consistency is reached. Add a more icing sugar to taste if you want a sweeter frosting.
Spread a generous portion of icing on top of the cooled cupcakes to form a mound.
Munch in and enjoy!
I decided to try my hand at two absolutely delicious looking cupcakes which they did not disappoint by the way. They were the upside down or downside up cheesecake cupcake by Su and the coffee cake cupcake by HTEAC. I made half a dozen of each of the cupcakes which means half of the original recipes. They were both really good but I think I preferred the coffee cake cupcake more because of the streusel like topping which gave a good crunch and bite to the whole cupcake. The cheesecake filling was wonderfully light but after a few days the graham crust became a little soft so it's best eaten on the day it's made itself.
The next cupcake is a black bottom cupcake from BB. These were really yummy and so sinful. The black chocolatey bottom was fudgy and moist which was what I really wanted and the cream cheese topping with chocolate chips capped these little beauties off perfectly.
The final but no less important or delish cupcake is plucked from Jamie Oliver's 'Cook with Jamie' cook book and it was actually a carrot loaf recipe which I switched and played around with the proportions and ingredients a bit to create my own carrot coconut cupcake. It was moist, very lovely texture, fluffy and not overly sweet or greasy even with the cream cheese frosting which every carrot cake, loaf, muffin or cupcake should have accompanying them.
Before frosting
Cream cheese goodness
Carrot Coconut Cupcakes with Cream Cheese Icing (makes 9 cupcakes)
1/2 cup butter
1/2 cup brown sugar
2 eggs separated
1/2 tsp vanilla
3/4 cup flour
1 tsp baking powder
1 tsp cinnamon
pinch of salt
1 medium sized carrot to make about 3/4 cup; grated and drained
1/2 cup grated unsweetened coconut (desiccated or flaked coconut is alright too)
1/2 cup toasted walnuts or almonds (optional)
1. Cream butter and sugar till fluffy and pale.
2. Beat the egg yolks in one at a time.
3. Mix in the flour, baking powder, and cinnamon followed by the carrot and coconut.
4. In another bowl, whisk the egg whites with a pinch of salt until stiff and fold gently into the cake mix.
5. Spoon the mixture gently into prepared muffin tins or a loaf tin and bake in preheated oven at 180 C for about 40-45 minutes till golden and risen.
6. Let cool while you prepare the icing.
1/2 cup cream cheese
1/2 - 3/4 cup icing sugar (according to sweetness)
Cream the above ingredients together until a thick and smooth consistency is reached. Add a more icing sugar to taste if you want a sweeter frosting.
Spread a generous portion of icing on top of the cooled cupcakes to form a mound.
Munch in and enjoy!
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