Recipe: Raspberry and coconut cupcakes…again!

Hey there! I know it`s been a while, and I have no other excuse apart from working working and working. I know, we all do, but reading some fellow bloggers updates and recipes, made want to come back and write some more (again). I didn`t even check wordpress for a while .. I was trying to turn my head, and try to forget I became a bit lazy with the writing, as well as taking pictures. So to be honest i have no new recipes yet..there`s plenty on my mind, but it looks like I`m about to have a bit of a time and get back o clicking that camera again. 🙂 And! I have tons and tons of comments I need to reply to, so if you were wondering why im ignoring you… I`m sorry, it`s really just me and not you!

I`m also a bit excited, just been asked to make some bites and finger food for an up coming hip gin and cocktail tasting night, and I`m sooooo happy! But! What does one cook for a gin night? Well I came up with 6 ideas, will post the pictures, recipes and the feedback as soon as I got them! Also! Halloween is, well almost here. Me needs Halloween recipes, ideas etc..so if you have a favorite and if you wanna share them with me..you are very welcome!

But, don`t think I`m going to leave you without a recipe! Even thou I do admit it`s going to be one of those “copy and paste” ones. At least it`s mine thou:) The reason for the copy and paste is as I mentioned, I don`t really have pictures of my new recipes, but I have a new picture of an old favorite.. The Raspberry and coconut cupcake. Turns out from the statistics it`s one of the most popular posts on my blog, and I have to admit I HATE the old photo. It`s from the time I started experimenting with backgrounds and came and all that jazz, and it`s just soooooooo bad! I`m not saying the picture is great now, but it does look better ( I hope). Also, the cupcake is great, and if you bake it, you will know I`m right! So enjoy, I hope you like the photos, I hope you will still come back for more recipes. Love you all! Me The Wonderingchef!

Raspberry and Coconut cupcakes

I found the perfect cupcake base on taste.com.au, but soon I realised it is exactly the same as the ones in my Australian Women`s weekly magazines. The recipe is PERFECT! If you follow the steps, you going to end up with an amazing moist cake. I use this for the basics, and flavour the dough after. With whatever I got really:) I can`t describe how much I love this recipe!

The basic cupcake recipe as on taste.com.au

• 200g butter, softened
• 1 3/4 cups (370g) caster sugar
• 2 tsp vanilla bean paste
• 4 eggs
• 2 3/4 cups (405g) self-raising flour
• 1 cup (250ml) milk
• I added 5 spoons of home made raspberry jam and beetroot powder for colouring.

• Butter frosting

• 200g butter, softened
• 6 cups (900g) icing sugar mixture
• 1/2 cup (125ml) milk
• Instead of milk i used cocnut milk, and dry coconut sprinkles!  The taste was just amazing!

 

1. Preheat oven to 180°C. Line 24 1/3 cup (80ml) muffin pans with patty cases.
2. Cream the butter, sugar and vanilla bean paste with an electric mixer. Add the eggs, one at a time, and beat until just combined. Add the beetroot powder, stir until combined. Add the flour and milk in alternate batches and stir with a wooden spoon until just combined. Stir in the raspberry jam.
3. Spoon mixture evenly among the patty cases. Bake for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely.
4. For the frosting, use an electric mixer to beat the butter until very pale. Gradually add the icing sugar while beating. Add the  coconut milk and beat until well combined. Stir in the dry coconut flakes.
5. Divide frosting into small bowls and colour. Use a small palette knife or round-bladed knife to spread the icing.

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Update…

Well it`s been 2 weeks since my last post, I’m not really proud of it though! Plenty of things going on here, work and work and work, which is not bad, so I`m not complaining, just wish I had some more time (or energy)  for blogging. But, of course I`ve been cooking, and taking pictures, so soon plenty of new recipes coming your way! Thank you for the visits and comments, and hopefully you`ll all be back for more!

xxx

The Wonderingchef

Ps: Here are some pictures about the future recipes!

Brie and Ruccola Spring rolls with blueberry jam!

I`ll see you after eight cupcake!

Feta Cheese pockets

Feta Cheese Pockets!

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Recipe: Raspberry and coconut cupcakes!

 

I know my cakes are a bit “red Velvet” lookalike, but that`s oly a costume! Now `m back into a one/week cupcake baking, and experimenting, so far so good. Finally I found the perfect oven for it in the kitchen. The one without ventilation, so they actually stay flat, and not dry out. So the base now is just as tasteful as the frosting. I got a giant crush on cupcake frosting. Don`t you just love to lick the top off, like it was an ice cream?

I found the perfect cupcake base on taste.com.au, but soon I realised it is exactly the same as the ones in my Australian Women`s weekly magazines. The recipe is PERFECT! If you follow the steps, you going to end up with an amazing moist cake. I use this for the basics, and flavour the dough after. With whatever I got really:) I can`t describe how much I love this recipe!

The basic cupcake recipe as on taste.com.au

• 200g butter, softened
• 1 3/4 cups (370g) caster sugar
• 2 tsp vanilla bean paste
• 4 eggs
• 2 3/4 cups (405g) self-raising flour
• 1 cup (250ml) milk
• I added 5 spoons of home made raspberry jam and beetroot podwer for colouring.

• Butter frosting

• 200g butter, softened
• 6 cups (900g) icing sugar mixture
• 1/2 cup (125ml) milk
• Instead of milk i used cocnut milk, and dry coconut sprinkles!  The taste was just amazing!

 

1. Preheat oven to 180°C. Line 24 1/3 cup (80ml) muffin pans with patty cases.
2. Cream the butter, sugar and vanilla bean paste with an electric mixer. Add the eggs, one at a time, and beat until just combined. Add the beetroot powder, stir until combined. Add the flour and milk in alternate batches and stir with a wooden spoon until just combined. Stir in the raspberry jam.
3. Spoon mixture evenly among the patty cases. Bake for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely.
4. For the frosting, use an electric mixer to beat the butter until very pale. Gradually add the icing sugar while beating. Add the  coconut milk and beat until well combined. Stir in the dry coconut flakes.
5. Divide frosting into small bowls and colour. Use a small palette knife or round-bladed knife to spread the icing.

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Recipe: Caramel and Amaretto Cupcakes recipe!

 

Now I started experimenting with cupcake frosting, and finally found a good oven at my workplace which doesn`t have a strong ventilation, so my cakes turn out to be decent nowadays.

Experimenting with the frosting is nice..not as much in colour but in taste. Adding some flavoured alcoholic drink like amaretto or triple sec, can really make some wonders. For the cakes, I found the most amazing basic vanilla cake recipe on Australias taste.com.au. The recipe is perfect, and it`s higly recommended to be used. Just follow the steps one by one!

Basic vanilla cupcake recipe ingredients by taste.com.au

200g butter, softened

• 1 3/4 cups (370g) caster sugar
• 2 tsp vanilla bean paste
• 4 eggs
• 2 3/4 cups (405g) self-raising flour
• 1 cup (250ml) milk

• Butter frosting

• 200g butter, softened
• 6 cups (900g) icing sugar mixture
• 1/2 cup (125ml) milk

Extras for taste: Ready made caramel topping, 3 shots of amaretto, and 4 tbs of cocoa powder!

1. Preheat oven to 180°C. Line 24 1/3 cup (80ml) muffin pans with patty cases.
2. Cream the butter, sugar and vanilla bean paste with an electric mixer. Add the eggs, one at a time, and beat until just combined. Add the flour and milk in alternate batches and stir with a wooden spoon until just combined.
3. Spoon mixture evenly among the patty cases. In the middle add some caramel topping and cover with dough. Bake for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely.
4. For the frosting, use an electric mixer to beat the butter until very pale. Gradually add the icing sugar while beating. Add the milk and beat until well combined. Add cocoa powder and amaretto
5. Divide frosting into small bowls and colour. Use a small palette knife or round-bladed knife to spread the icing

 

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Recipe: Poppy seed cupcakes with orange/triple sec frosting.

After visiting New York, I couldn`t wait to go home and start making my own cupcakes. I had so many ideas, but lack of time to make all of them. Now when I have some time at work, I try to sneak some cakes in the oven, and try experimenting. unfortunately the oven at work isn`t really cupcake friendly. The problem is with the ventilation. First of all it`s waaaaay too hot, and the ventilation is so strong the cakes become a bit well”funny shaped” The taste is good, it just looks a bit funny, but doesn’t matter as people still like them, so im happy.

From a party I had plenty of icing leftover, it was for a cake and it`s a bit runnier then the usual butter cream frosting, so it was just good to dip the cakes in it. I was a bit worried, but they turned out just fin, and the taste was still rich and enjoyable.

Ingredients (for 24 cupcakes)

• 2 cups all purpose flour
• 1 1/2 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 4 egg whites from large eggs
• 1/2 cup shortening
• 1 cup 2% milk

• • 2 large eggs• 1 1/2 teaspoon vanilla
• 1 cup ground poppy seed

Icing

250g butter

2 cups icing sugar

1 cup milk

juice of one orange

handful of orange zest

1 shot of triple sec

Preheat the oven to 180 degrees. Line the cupcake pans with paper liners. Combine flour, baking powder, sugar salt, shortening milk, vanilla in a mixing bowl. Mix on low speed untill combined. Add egg whites and mix untill fluffy and smooth, on high speed. Mix in the poppy seed.

Using 2 spoons, or an ice cream scoop, fill the liners, but don`t over fill, your cupcakes are going to rise. Bake for about 20-25 minutes. Leave it on a wire rack to cool when ready.

Icing- Beat the butter with the icing sugar until smooth, add the milk, the juice, zest, and the triple sec.

Ice your cupcakes, and decorate them as you like!

Enjoy!

 

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New York: Billys Bakery

Billy’s Bakery

184 9th Avenue
Between 21st and 22nd Streets

Website

If you are visiting New York, and if you have this thing for cupcakes, Magnolia Bakery isn`t the only place worth visiting. In fact the city is the heaven for cupcake lovers, offering fresh delights almost on every street or corner. I found “Billy’s Bakery” in Chelsea, and the fresh cakes being frosted and decorated in the huge window just attracted me in. They were so cute, colourful, and pretty, we had o try one. Red Velvet cake is of course the favourite, the only other place beside the states was London`s “Hummingbird Bakery” where I could find them, they were delicious.

The shop in Chelsea, is tiny, but plenty to choose from. I loved the rustic interior design, Everything is so colourful, like you were in a fairy tale. Here you could also have a small look on the cake making process, to be honest I have this thing for open kitchens. Chefs, bakers etc shouldnt be hidden, this way you can bring the costumers a bit closer.

The cakes were delicious, the price usually is about 3 dollars per cake. If you are either in Chelsea or Tribeca I would recommend treating yourself with a cupcake!

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New York: Magnolia Bakery

Magnolia Bakery

1240 Avenue of the Americas New York

For info and more locations click here

 

Magnolia Bakery New York

Well I like to think about myself as a real “Cupcake Connoisseur”, and to be perfectly frank, I`m crazy for them! Not always about the taste or the consuming, I just like how they look like. Small, cute, colourful, and creative. Sadly, the cupcake madness isn`t really big in Europe, or If you can buy some, most of the time, they are dry and tasteless. I have this dream, about opening my Cupcake-bakery, untill then I`m just visiting shops and websites for more inspiration.

Magnolia Bakery Ney York

Magnolia Bakery New York

So it happened, on my very first visit to New York I searched for the best cupcakes in town.  Google`s search engines pointed pretty much to one direction: MAGNOLIA BAKERY!!!!! After a bit more searches I realised these are also the famous cupcakes from Sex and the City, and they also appeared in some other film productions. Well, of course I had to check them out. Their website was already mouth-watering. It`s cute, a bit rustic, and you can read titles like: orange, double chocolate, pumpkin, Red Velvet cake, devil`s food cake, Pumpkin spice cake, pies, cookies, brownies.. all yum yum yum! How I’m going to try ALL of these by only one visit??????????

Magnolia Bakery New York

Well in terms, I was lucky, as my hotel was only 1 block away from its midtown`s location. So ive been a frequent visitor for over a week. Going early so, I don`t have to que u, with all the other cupcake lovers inside the small bakery, which has a very nice and cosy atmosphere.Friendly staff, an almost open kitchen, so you can have a sneak peek into the cupcake decoration and cake frosting.

Magnolia Bakery New York

From all what we tried the red velvet cupcake was the favourite, also the vanilla and chocolate classic cakes were very very nice. I loved the frosting, it was creamy and tasty, the cakes were all moist and light. But some of them were a bit disappointing, the orange and lemon cupcakes were a bit tasteless, and there were a bit lack of variety of cupcakes you could get without ordering in advance.The 2 and the 3 story cakes looked amazing. My favourite was, the pumpkin spice cake, but there’s many more to try!

If you wish to become a cupcake baker at home, you can pick up a copy of “Magnolia bakery`s cookbook” with pictures and recipes, for about 27 Dollars, among with the bakery costume made t-shirts and aprons. If you are there, treat yourself, once, twice or well, any day if you feel like it!

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