Category Archives: Cupcakes

Chocolate Covered Cherry Mini Cupcakes

Chocolate Covered Cherry Mini Cupcakes | Pale Yellow This summer I spent almost three solid weeks with my family and despite the sad circumstances, it was lovely to spend so much time with my mom, aunts, cousins, and the rest of the crew.  Maybe that is why I needed to go back to Michigan for Thanksgiving, I was craving all the family time.  My first week in Michigan for Christmas has been filled with a ton of family togetherness and I’ve adored every minute of it!

Chocolate Covered Cherry Mini Cupcakes | Pale YellowLast Saturday started with my mom and I sharing a bit of wine, Sunday was the birthday party for my cousin’s and grandpa, Monday was cookie baking & a MSU basketball game, Wednesday/Thursday consisted of Christmas shenanigans, and Friday was a family fun day at the Henry Ford Museum and Slows BBQ.  And the rest of the weekend was filled with friend time.  Needless to say, it has been busy and a blast!

Chocolate Covered Cherry Mini Cupcakes | Pale YellowDespite the busy, there has been plenty of time for baking; there is always time for baking!  My cousin requested something with chocolate and fruit and this is what I came up with at the last minute.  I’m not personally a fan of cherry, but the rest of the family really enjoyed these little cupcakes.  The chocolate cupcake base is a perfection of soft, moist, rich crumbs that is super moist and flavorful; a truly light chocolate cupcake.  The frosting is not too sweet, but is creamy and full of cherry flavor.  The chocolate-covered maraschino cherry is a bit messy (and would be much cuter with a stem), but a delightful garnish!  It’s cupcake time for all your cherry-loving cupcake friends!Chocolate Covered Cherry Mini Cupcakes | Pale YellowPrint the Recipe!

Chocolate Covered Cherry Mini Cupcakes

Inspired by Confections of a Foodie Bride

Adapted from Chocolate Cupcakes with Peppermint Swirl Frosting and Tie Dye Cupcakes

Yield – 30 mini cupcakes

 

Chocolate Cupcakes

3/4 cup flour

1/3 cup cocoa

3/4 cup sugar

1/2 + 1/8 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 egg

1/4 cup vegetable oil

1 teaspoon vanilla

3/8 cup buttermilk

1/3 cup hot coffee

  1. Preheat the oven to 350 ˚F.
  2. Sift together the flour, cocoa powder, sugar, soda, powder, and salt into the bowl of a stand mixer.  Mix together on low with the paddle attachment.
  3. Beat together the eggs, oil, vanilla, and buttermilk in a small bowl and add to the dry ingredients.  Mix until just combined and then scrape down the sides.
  4. Turn on the mixer and add the hot coffee slowly until well combined.
  5. Fill cupcakes liners with 1 1/2 tablespoons of batter and bake for 10 minutes or until a toothpick inserted into a cupcake comes out clean.
  6. Turn out of the cupcake tin and allow to cool completely before frosting.

Chocolate Covered Cherries

1 jar maraschino cherries (about 30)

5 ounces bittersweet chocolate

  1. Drain the cherries and save the juice.
  2. Melt the chocolate in double boiler.
  3. Dip each cherry halfway in the chocolate and place on wax paper to cool.  Refrigerate to harden completely.

Whipped Cherry Frosting

1 1/2 cups whole milk

7 1/2 tablespoons flour

juice from 1 jar of maraschino cherries

1 1/2 cups (3 sticks) unsalted butter, room temperature

1 1/2 cups granulated sugar

  1. In a small saucepan over medium heat, whisk together the milk and flour.  Keep whisking until the mixture becomes smooth and thick resembling pancake batter.  Pour in the cherry juice little, by little while mixing to keep the mixture thick.
  2. Remove from the heat and allow to cool completely.
  3. Beat together the butter and sugar until light and fluffy – the mixture will stay grainy, it’ll be ok.
  4. Add in the cooled flour/milk mixture and beat until the entire frosting is light and fluffy and no longer gritty.  If the frosting is runny, refrigerate for about 15 minutes and then rewhip.
  5. Add to a piping bag with a large round tip and pipe a dollop.
  6. Place a chocolate covered cherry on top.Chocolate Covered Cherry Mini Cupcakes | Pale Yellow
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Chocolate Cupcakes with Peppermint Swirl Frosting

chocolate cupcakes with peppermint swirl frosting | pale yellowTwo Years Ago – Boozy Cupcakes

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Chocolate Cupcakes with Peppermint Swirl Frosting

Yield – 10 cupcakes

Chocolate Cupcakes

3/4 cup flour

1/3 cup cocoa

3/4 cup sugar

1/2 + 1/8 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 egg

1/4 cup vegetable oil

1 teaspoon vanilla

3/8 cup buttermilk

1/3 cup hot coffee

  1. Preheat the oven to 350 ˚F.
  2. Sift together the flour, cocoa powder, sugar, soda, powder, and salt into the bowl of a stand mixer.  Mix together on low with the paddle attachment.
  3. Beat together the eggs, oil, vanilla, and milk in a small bowl and add to the dry ingredients.  Mix until just combined and then scrape down the sides.
  4. Turn on the mixer and add the hot coffee slowly until well combined.
  5. Fill cupcakes liners with a not quite full basic ice cream scoop and bake for 15-18 minutes or until a toothpick inserted into a cupcake comes out clean.
  6. Turn out of the cupcake tin and allow to cool completely before frosting.

Peppermint Swirl Swiss Meringue Buttercream Frosting

100 grams of  egg whites

1/2 cup + 2 tablespoons sugar

pinch of salt

3/4 cup (12 tablespoons) unsalted butter, room temperature

1/2 teaspoon peppermint extract

red food coloring

mini candy canes for garnish

  1. Add 1 inch of water to a small saucepan.  Add the egg whites, sugar, and salt to the bowl of a stand mixer.  Place the bowl in the saucepan.  Heat and whisk until the mixture is smooth and no longer gritty.
  2. Move the bowl to the stand mixer with the whisk attachment.  Beat on high speed until the bowl is cool and the meringue is whipped.
  3. Add the butter one tablespoon at a time while the mixer whisks on high speed.  If the frosting becomes runny or curdles, just keep beating at it will smooth out.
  4. Beat in the extract.  Remove half the frosting.  To the remaining frosting add a bit of red food coloring, mix until the desired color is reached.
  5. Add the red to one disposable piping bag and the white frosting to another piping bag.
  6. Place both piping bags in a larger piping bag with a large star tip.  Squeeze lightly until both colors are coming out.
  7. Swirl on each cupcake.  Decorate with a mini candy can if desired.

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Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes

Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes | Pale YellowBIRTHDAY CUPCAKES!!!!  Another year, another round of cupcakes. I saw this recipe a few years ago on Joy the Baker when she made these cupcakes for her thirtieth birthday.  I was saving the recipe for a special occasion and here is the special occasion – it’s my birthday, my 3oth birthday!

Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes | Pale YellowWell, tomorrow is my actual birthday and I have a full post dedicated to that, but I celebrated (I should really say I had my first birthday celebration) Friday with cupcakes and champagne on Jackie’s deck before leaving for Costa Rica.  I wouldn’t say I’m a control freak, but I do like to be in control, so making making, planning, and celebrating my birthday is my favorite thing.  “You can sing to me now.”

Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes | Pale YellowA moist, tender, and surprisingly vegan chocolate cake with a peanut butter cookie dough filling.  Those are my favorite things.  Why make a plain vanilla or chocolate cupcake when you can make a cupcake with different fillings and flavors?!?!  Plus, the marshmallow topping gave me an excuse to break out my mini blow torch, mini blow torches are the MOST fun you can have in the kitchen! If you don’t have a mini blow torch, you could probably use the broiler, but that’s not as fun and I’m not good with broilers.

Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes | Pale Yellow4Old birthday cupcakes include these from 29 and these loveys from 28.  Life is good! I am so very blessed/fortunate/lucky to live a life with a lovely kitchen suited to my baking needs and great friends & family to share said goodies with. These are fantastic cupcakes my friends! You should definitely whip yourself up a batch!!!

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Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes
Adapted from Joy the Baker
Yield – 12

Chocolate Cupcakes
1 cup + 2 tablespoons flour
1 cup sugar
1/2 cup unsweetened cocoa powder, special dark
1 teaspoon baking soda
1/4 teaspoon salt
1/2 tablespoon vanilla
1/3 cup canola oil
1 teaspoon white vinegar
1 cup cold water

Peanut Butter Cookie Dough
4 tablespoons unsalted butter, room temperature
1/4 cup brown sugar
3 tablespoons white sugar
1/2 teaspoon vanilla extract
2 tablespoons peanut butter
1/2 cup + 1 tablespoon flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips

Marshmallow Frosting
4 egg whites
1 1/2 cups sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla extractChocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes | Pale Yellow

  1. Cupcakes – Preheat the oven to 350 ˚F and line your cupcake tin with liners.
  2. Sift together the flour, sugar, cocoa powder, soda, and salt onto parchment paper.
  3. In a medium bowl, whisk together the oil, water, vanilla and vinegar. Slowly add in the dry ingredients and mix until just combined.
  4. Use a standard ice cream scoop to portion the dough evenly between the twelve cupcake tins.  Bake for 22 minutes or until a toothpick inserted comes out clean.
  5. Let cool for 10 minutes in the pan before removing and cooling completely on a wire rack.
  6. Cookie Dough – Cream the butter and sugars together until light and creamy.  You can use a mixer, but I just used a bowl and wooden spoon.  Cream in the peanut butter and vanilla.  Stir in the flour, soda, and salt.  Fold in the chocolate chips.
  7. Use a teaspoon scoop to portion the cookie dough into 12 balls.  Roll the dough into balls and keep in the fridge until you’re ready to use.
  8. Frosting – Add a little water to a small saucepan.  Place the egg whites, sugar, and corn syrup into the bowl of your stand mixer.  Whisk together and place the bowl over the simmering water.
  9. Heat and whisk until the the mixture is no longer gritty.  Remove from the heat and whip with the whisk attachment until your reach stiff peaks, about 5 minutes.
  10. Beat in the salt and vanilla.
  11. Assembly – Cut a cone out each cupcake, place a cookie dough ball in the indent.  Add the frosting to a piping bag with a star tip and pipe a generous swirl on each cupcake.
  12. Use a small blow torch to brown the frosting.Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes | Pale Yellow

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Mudslide Cupcakes

mudslide cupcakes | pale yellowThe healthy eating challenge is officially over; the last two days were a complete disaster and I essentially gave up.  The only part of the cleanse I have stuck to with some determination is the complete lack of alcohol.  This maybe the longest period I can remember going out without booze,  I suspect my tolerance is going to go down real low.

mudslide cupcakes | pale yellowI’m disappointed in the healthy eating challenge/cleanse.  I expected to have an enormous burst of energy to get me on the right track for grad school and to clean out my internal works.  Those two goals were not reached; I feel bloated and all backed up.  Plus, I’ve been lackluster for two weeks and have been completely exhausted.

mudslide cupcakes | pale yellowHopefully the juice cleanse I started Sunday will take care of the bloat.  This weekend, when my mom, aunts, and cousin are visiting, it will be the start of the month of excess.   Some of the major events include their visit, end-of-the-school-year celebrations, Costa Rica, my birthday, four days of intensive grad school, and finally Aruba.  And yes, I’ll definitely be ready for a second cleanse after that!

mudslide cupcakes | pale yellowEnough cleansing talk.  Let’s talk about something that is the complete opposite of a cleanse – BOOZY CUPCAKES!  These were made for the SSS potluck and final meeting for the year.  Another member, and soon to be bride, requested Irish car bomb cupcakes, but I’m over them, so I made a different version of tiny, boozy cupcakes.  The chocolate cupcake portion is moist, tender, and has the slightest hint of Baileys and Kahlua.  A little mudslide flavored ganache adds more chocolate goodness and extra richness!  Finally, you can’t go wrong with a double dose of Swiss meringue buttercream, half Kahlua & chocolate and the other half Baileys.  As always, cupcakes like these are my favorite thing to make and a complete labor of love.mudslide cupcakes | pale yellow

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Mudslide Cupcakes
Yield – 48 mini cupcakes
Adapted from Chocolate Oreo Cupcakes & Chocolate & Vanilla Twist Cupcakes

Cupcakes
1 cup + 2 tablespoons flour
1/2 cup cocoa
1 cup + 2 tablespoons sugar
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 egg + 1 egg yolk
1/4 cup + 2 tablespoons vegetable oil
1 1/2 teaspoons vanilla
1/4 cup Kahlua
1/4 cup + 1 tablespoon Bailey’s Irish Cream
1/2 cup hot water
1 teaspoon espresso powder

Mudslide Ganache
scant 1 1/2 cups bittersweet chocolate (a 10 ounce bag of chocolate chips minus 1/2 a cup saved for the frosting)
2 tablespoons Bailey’s Irish Cream
2 tablespoons Kahlua
2 tablespoons vodka

Mudslide Swiss Meringue Buttercream
5 egg whites
1 1/2 cups sugar
pinch of salt
1 pound (4 sticks) unsalted butter, room temperature
1 teaspoon vanilla
1/2 cup bittersweet chocolate, melted
2 tablespoons Bailey’s Irish Cream
2 tablespoons Kahlua

  1. Cupcakes – Preheat the oven to 350 F.  Line the cupcake tins with liners.
  2. Sift the flour, cocoa powder, sugar, soda, powder, and salt into the bowl of a stand mixer.  Mix together on low with the paddle attachment.
  3. Beat together the eggs, oil, and vanilla in a small bowl and add to the dry ingredients.  Beat in the Kahlua and Irish Cream.
  4. Mix until just combined and then scrape down the sides.
  5. Add the espresso powder to the water and stir to combine.  Turn on the mixer and add the hot water slowly until well combined.
  6. Fill the cupcake liners using a 1-tablespoon scoop.
  7. Bake for 12-15 minutes or until a toothpick inserted into a cupcake comes out clean.  Cool completely on a wire rack.
  8. Ganache – Build a double boiler and add all the ingredients.  Heat and stir until the chocolate is melted.  Let cool slightly.
  9. Assemble a piping bag with an injection tip.  Inject about 1/2 teaspoon into each cupcake. Save the extra ganache.
  10. Frosting – Set up a double boiler by adding a small amount of water to a small saucepan.
  11. Place the bowl of a stand mixer on the small saucepan and add the egg whites, sugar, and salt to the bowl.  Heat and whisk until the mixture is no longer gritty.
  12. Transfer the bowl to the stand mixer and beat on high speed with the whisk attachment until stiff peaks form and the bowl is cool to the touch, about 10 minutes.
  13. Beat in the butter at medium-high speed one tablespoon at a time until everything is incorporated.  Scrape the bowl as needed.  Beat in the vanilla.
  14. Remove half the frosting.
  15. To the remaining frosting, add the Baileys and beat until well incorporated.  Remove from the mixing bowl and set aside.
  16. Melt the chocolate in the microwave in 20-second intervals until just melted, let cool slightly. Beat into the rest of the frosting with the Kahlua.
  17. Add a star tip to a piping bag and place the Bailey’s frosting on one side and the Kahlua frosting on the other side.
  18. Pipe a swirl on each cupcake.
  19. Use the remaining ganache to pipe swirls of chocolate on top.mudslide cupcakes | pale yellow

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Lemon Blueberry Cupcakes

Lemon Blueberry Cupcakes | Pale YellowThis is my second recipe for lemon blueberry cupcakes.  Here is the first.  Sometimes it’s hard to think of a recipe that isn’t chocolate or vanilla, crazy and complicated, and/or boozy.  I was looking for cupcakes to bring to my group of hydroponic students to celebrate their last day.  It’s hard to believe it’s been a year since I’ve baked students, I miss it!

Lemon Blueberry Cupcakes | Pale YellowWhen baking for students, recipes need to be kept simple and booze-free.  Kids seem to have more straight-forward tastes than adults.  My original was idea was to put spinach or cabbage or lettuce in cupcakes since that’s what they grew, but it sounded a little gross.  So I went for something bright, fresh, and springy.  Boom, lemon + blueberry it is.

Lemon Blueberry Cupcakes | Pale YellowI spent so much of my childhood avoiding blueberries and other foods, even cream cheese frosting.  Yes, at one point in my life I was so picky I wouldn’t even eat cream cheese frosting.  Luckily, I got over myself because there was so much goodness in the world I was missing out on!

Lemon Blueberry Cupcakes | Pale YellowThe cupcakes are moist, tender, and light.  Whenever I eat something with lemon, I sort of assume it’s healthier for me to consume.  The blueberries provide moisture and pockets of juicy goodness.  Adding a dreamy, lemon cream cheese frosting is the perfect choice to balance the sweetness and the tartness from the sugar and the lemons.  These should be your go-to treat whenever you’re looking for a delightful, springy dessert!Lemon Blueberry Cupcakes | Pale Yellow

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Lemon Blueberry Cupcakes
Adapted from Budding Baketress
Yield – 18 cupcakes

Lemon Blueberry Cupcakes
3/4 cup + 2 tablespoons flour
1 cup blueberries, fresh
3/4 cup cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
zest of one lemon
3/4 cup + 2 tablespoons sugar
8 tablespoons unsalted butter, room temperature
2 eggs
2 tablespoons lemon juice, from 1 lemon
1/2 cup + 2 tablespoons milk

Lemon Cream Cheese Frosting
8 ounces cream cheese, room temperature
5 tablespoons unsalted butter, room temperature
3 cups powdered sugar
zest of one lemon
1 tablespoon lemon juice, from 1 lemon
Blueberries + sugar for garnishing

  1. Cupcakes – Preheat the oven to 350 ˚F and line cupcake tins with liners.
  2. Toss the blueberries with 2 tablespoons of flour and set aside.
  3. Whisk together the flours, powder and salt.
  4. In the bowl of a stand mixer with a paddle attachment, massage the sugar and lemon zest together until the sugar because soft and fragrant.  Add the butter and beat until pale yellow, about 2-3 minutes.  Beat in the eggs one at a time and then beat in the vanilla.  Scrape the bowl as needed.
  5. Turn the mixer to low and add half the flour mixture.  Add the milk and then the remaining flour.  Mix until just combined.
  6. Gently fold in the blueberries.
  7. Use a standard ice cream scoop to portion the batter into the cupcake liners, they should be about 3/4 of the way full.  Bake for 18-20 minutes or until an inserted toothpick comes out clean.
  8. Let cool completely on a wire rack.
  9. Frosting – In the bowl of a stand mixer with a paddle attachment, beat the cream cheese and butter together until light and fluffy.  Add the powdered sugar in 1/2 cup increments and beat to combine in between additions.
  10. Beat in the zest and lemon juice until the frosting is smooth and fluffy.
  11. Add the frosting to a piping bag with a large star tip.  Pipe a swirl on each cupcake.
  12. Toss the remaining blueberries in granulated sugar.  Place a few on each cupcake for garnish.

Lemon Blueberry Cupcakes | Pale Yellow

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Samoa Cupcakes

Samoa Cupcakes | Pale YellowAre you ready for the longest recipe I’ve ever published?  Seriously, this thing has 29 steps.  Every step is absolutely worth it and I would definitely make these again.  The word “would” was chosen carefully.  Normally, someone would say, “I will definitely make these again,” but as we all know, I try not to make the same recipe twice!

Samoa Cupcakes | Pale YellowMaking everything for scratch is deeply satisfying.  All the steps and bowls and challenges – lovely!  At least it’s all lovely until you reach the clean up portion of baking.  Recipes like this really make me miss having a dishwasher, my little dish rack just can’t handle all the bowls.

Samoa Cupcakes | Pale YellowNow that I work with a small staff, there are not many birthdays to celebrate and very few cupcakes to make.  Usually May is my busy month of birthdays with multiple cupcake recipes every week.  Not so much anymore.  I have a few occasions in the next few weeks and I’m pumped.  There will be some good recipes in the next two months!

Samoa Cupcakes | Pale YellowThe cupcakes start with a delightful shortbread crust on the bottom; this is probably the best roll-out cookie recipe I’ve ever made!  It’s perfectly flaky and sweet, I’m glad there are leftover cookies in the freezer…

Samoa Cupcakes | Pale YellowA moist, tender chocolate cupcake is topped with a rich and decadent chocolate ganache.  The chocolate ganache is really just a glue for for the caramel (homemade, obvi) and toasted coconut topping.  To make the cupcakes perfect and just like the actual Samoa cookies, pipe four stripes of extra ganache on top.  For a lady that used to not like Samoa cookies, these cupcakes are fabulous and I could eat them all week!Samoa Cupcakes | Pale Yellow

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Samoa Cupcakes
Adapted from Annie’s Eats
Cookie base from Just a Taste
Yield – 10 cupcakes

Shortbread Cookies
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup sugar
1 cup flour
1/8 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon milk
1/4 teaspoon vanilla

Chocolate Cupcakes
3 tablespoons dark chocolate cocoa powder
3 tablespoons hot water
3/4 cup flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature
1/2 cup + 1 tablespoon sugar
1 egg
1 teaspoon vanilla
1/4 cup non-fat Greek yogurt

Coconut Caramel Topping
1/4 cup heavy cream
1 1/2 tablespoons unsalted butter
1/4 teaspoon vanilla
1/4 cup + 2 tablespoons sugar
1 tablespoon corn syrup
1 tablespoon water
1 1/2 tablespoons milk
generous pinch of salt
1 1/2 cups shredded coconut

Chocolate Ganache
1/4 cup heavy cream
4 ounces bittersweet chocolate, finely chopped
1/2 teaspoon coconut extract

  1. Shortbread Cookies – Preheat the oven to 350 ˚F and line a cookie sheet with parchment paper.
  2. Add the butter and sugar to the bowl of a stand mixer with a paddle attachment.  Beat for several minutes until light and creamy.
  3. Whisk together the flour, baking powder and salt in small bowl.  Add to the butter on the lowest speed and mix until just combined.
  4. Beat in the milk and vanilla.
  5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes
  6. On a floured surface roll the dough to 1/8” thickness.  Use a round cookie cutter the same size as the bottom of a cupcake liner to cut the dough.
  7. Bake for 10-12 minutes or until the cookies just begin to brown.  Cool completely on a wire rack.  There will be extra cookies.
  8. Chocolate Cupcakes – Place cupcake liners in your cupcake tin and place a shortbread cookie in the bottom of each liner.
  9. Add the cocoa and hot water to small bowl and stir together until the chocolate is dissolved and a paste forms, set aside.
  10. Whisk together the flour, soda, powder, and salt in a small bowl, set aside.
  11. Melt the butter and sugar in a small saucepan until all the sugar is dissolved.  Pour the mixture into the bowl of a stand mixer and beat with a paddle attachment until the bowl is cool to the touch, about 4 minutes.
  12. Beat in the egg, vanilla, and cocoa mixture. Scrap the bowl as needed.
  13. Turn the mixer to low and add the flour mix in three additions with the yogurt in in between.  Mix until just combined.
  14. Use a standard cupcake scoop to portion the batter between the cupcake liners.  Bake for 15-18 minutes or until a toothpick inserted comes out clean.
  15. Let cool completely on a wire rack.
  16. Coconut Caramel Topping – Butter a small dish liberally and line with parchment paper.  Butter the parchment paper.
  17. Add the cream, butter, and vanilla to a small saucepan.  Heat until combined and set aside.
  18. Add the sugar, corn syrup, and water to a separate saucepan and bring to a boil.  Cook until a light golden color.  Stir in the cream mixture and cook until it reaches 248 ˚F.
  19. Pour into the prepared pan and allow to cool for 30 minutes.
  20. Place the coconut on a foil lined cookie sheet at toast in the oven for about 15 minutes.  Check and stir frequently.
  21. Add the cooled caramel to a medium saucepan with the milk and salt.  Stir and and heat until the caramel has melted.
  22. Stir in the toasted coconut.
  23. Chocolate Ganache – Heat the cream until scalding and then pour over the chopped chocolate.  Cover for 5 minutes.
  24. Stir the ganache until all the chocolate is melted.  Stir in the coconut extract.
  25. Assembly – If the cupcake has a dome, cut it off to make a flatter cupcakes.
  26. Smear about one tablespoon of ganache on each cupcake and smooth with an offset spatula.
  27. Place 2 tablespoons of the coconut-caramel mixture on top of the ganache, smash down slightly.
  28. Add the remaining ganache to a baggie and pipe thing stripes over each cupcake.
  29. Store at room temperature.Samoa Cupcakes | Pale Yellow

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Vegan Key Lime Cheesecakes

vegan key lime cheesecake | pale yellowThis week should be called vegan week; all the recipes just happen to be vegan.  This wasn’t intentional, but fun never the less.  No worries, the recipes become exponentially less healthy as the week progresses.

vegan key lime cheesecake | pale yellowMonday was super healthful and a part of my daily life; Friday’s dessert is full of Oreo’s and vegan butter.  This is my life.  These little cheesecakes were my sweet treat when I was eating dairy free for a few weeks.  I stocked up on raw cashews and coconut oil to vegan bake my heart out.

vegan key lime cheesecake | pale yellowIt’s amazing what you can do with nuts and coconut milk – plant based eating can be quite spectacular!  Even though I’ve returned to dairy, I have visions of these dancing in head!  Vegan cheesecakes are best as a frozen treat to maintain their integrity, they become melty outside the freezer.  Just imagine, something like this on a stick, like a popsicle!

vegan key lime cheesecake | pale yellowI adore the graham cracker crust and the filling is so delightfully creamy.  These babies are tart with capital T!  I ran out of honey, so if I were you, I’d add a bit more honey or agave if that floats your boat.  Definitely taste and adjust.  However tart, vegan key lime cheesecakes are refreshing and lovely.

vegan key lime cheesecake | pale yellowTwo Years Ago – Margarita Whoopie Pies

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Vegan Key Lime Cheesecakes
Adapted from Minimalist Baker
Yield – 12 mini cheesecakes

1 sleeve of graham crackers
1/4 cup vegan butter (or regular)
1 cup raw cashews, soaked at least 4-6 hours or overnight in water
3/4 cup full fat coconut milk, shaken
1/4 cup coconut oil, melted
1/2 cup key lime juice
1 tablespoon lime zest
1/3 cup honey (agave is you want to be completely vegan)
squirt of electric green food coloring, optional
Coconut whipped cream and lime slices for garnish

  1. Preheat the oven to 375˚F and line 12 cupcake tins with liners.
  2. Crush the graham crackers into fine crumbs.  Melt the butter and mix the two together.  Divide evenly between the cupcake tins. Use a small glass to press the crust down.  Bake for 10 minutes or until golden brown.  Let cool completely on a wire rack.
  3. Drain the cashews and add to a blender with the coconut milk, melted coconut oil, lime juice, zest, and honey.  Blend until smooth.  Add the food coloring if desired.
  4. Pour evenly over the crusts and freeze for at least four hours.  Pull out of the freezer for 10-15 minutes before serving.  Top with whipped cream if desired.  Store in the freezer.

Coconut Whipped Cream
1 can full fat coconut milk, Thai Kitchens Organic
2 tablespoons powdered sugar
splash of vanilla

  1. Separate the solid coconut cream from the liquid.  Add the coconut cream to the bowl of a stand mixer with a paddle attachment and beat until fluffy.  Beat in the powdered sugar and vanilla until well combined.
  2. Add the whipped cream the a pastry bag with a star tip and pipe a dollop on each tart.

vegan key lime cheesecake | pale yellow

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