COCONUT CUPCAKE

 

i can’t believe its taken me this long to do a cupcake post! i guess that cupcake trend has faded.. & then the funky doughnut trend took over.. i wonder what will be next?! while i much prefer making a cake over cupcakes, sometimes a cupcake is a better option. they are much easier to transport + serve (already in individual portions) & the stack of frosting just look so inviting (2:1 frosting ratio right?)! i made these particular cupcakes for a one year olds birthday party. since a one year old is probably too young to eat & appreciate a cupcake, i more made them for all the adults attending. these are a coconut cupcake, with a vanilla butter cream & toasted coconut sprinkles. i know some people HATE coconut, but an equal amount of people LOVE it! seriously though, how can you hate coconut.. what about coconut cream pie?! also the left over toasted coconut makes for a delicious snack.

ingredients

for the cake

  • ½ cup butter
  • 1 ½ cups raw sugar
  • 1 teaspoon pure vanilla extract
  • 3 eggs
  • ½ cup vegetable oil
  • 1 cup whole milk
  • 2 ¼ cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • ¾ cup sweetened shredded coconut

for the frosting

  • 1 cup unsalted butter, room temperature
  • 3 cups icing sugar, or to taste
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sweetended shredded coconut, toasted

directions

  • preheat oven to 350 degrees.
  • in a stand mixer with the beater attachment beat butter & sugar until light and fluffy.
  • add in eggs one at a time, followed by vanilla.
  • mix in oil & whole milk until evenly combined.
  • sift in flour, baking powder & salt until just mixed.
  • stir in shredded coconut.
  • line pan with baking cups & fill each cupcake ¾ full of batter. Should have enough batter for 24 cupcakes.
  • bake for approximately 15 minutes, let cool completely before frosting. • for the frosting add all ingredients in the bowl of a stand mixer and beat until light and fluffy, about 8-10 minutes.
  • decorate cupcakes as desired & sprinkle with toasted coconut.

note: to toast coconut spread it out on cookie a sheet & place it in a hot oven for 4-6 minutes, constantly checking. it goes from toasted to burnt coconut very fast!

like what you see? get it here. measuring spoons | cocotte | linen | egg holder

MAPLE BACON BUTTER TARTS

 

yes... i baked with bacon again. do you guys find that gross or intriguing? do you think there should be a blog strictly devoted to baking with bacon!? if so, I AM ON IT. this maple bacon butter tart was inspired by my recent trip to port carling. the local bakery abbey's bake house sold these & i knew the moment i was back in my own kitchen i had to recreate it. if you are a vegetarian this recipe works perfect without the addition of bacon. you can substitute in nuts, raisins (sorry, ew) or whatever you desire. if you are not a vegetarian, then please stick to bacon. the crust recipe was given to me by one of my favourite instagram accounts milk&stone. this guy makes some killer looking pies & i needed his secret crust recipe! he was kind enough to give it to me PLUS let me share it with all of you. it is the first pie crust i have ever made using shortening instead of butter. in this particular recipe i would not use a butter based dough as the flavour would be overwhelming & a bit too much. i know, i'm sorry paula dean, sometimes there is a such thing as too much butter. happy long weekend!

ingredients

for the crust:

  • 2 1/4 cups all purpose flour
  • 3/4 teaspoon salt
  • 1 tablespoon sugar
  • 3/4 cup vegetable shortening
  • 6 tablespoons ice water (more or less as needed)
  • 1/2 teaspoon pure vanilla extract

for the filling

  • 3/4 cup packed brown sugar
  • 1/2 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/2 cup butter, melted
  • 2 eggs
  • 1 teaspoon cider vinegar
  • 1/2 teaspoon salt
  • 1/2 cup cooked maple bacon, chopped

directions

  • begin by making the crust. combine the flour, salt and sugar.
  • cut in the shortening until the mixture is crumbly, then begin to work with hands. add in vanilla & water 1 tablespoon at a time as needed.
  • shape dough into a disk, wrap in cling and refrigerate for one hour.
  • well dough rest, make your filling. whisk sugar, maple syrup, vanilla, butter, eggs, vinegar and salt until evenly mixed.
  • preheat your oven to 350 degrees as you roll out your pastry.
  • roll out dough to 1/8 inch thick. using a biscuit cutter, cut into 12 circles.
  • place each circle in a greased cupcake tin and shape.
  • add a teaspoon of bacon to each tart then pour filling over until the tart is almost full.
  • bake for 20-25 minutes (until filling begins to set).
  • let cool before eating. enjoy!

like what you see? get it here. plate | cup | bowl | gravy boat | striped linen

PEACH COBBLER

 

today is a good day. not only did i get a new camera but staub USA also sent me the cutest set of mini cocottes. i have wanted these for SO long (too long) & now i finally have them! i'd say my staub collection is coming along nicely. i knew peach cobbler was going to be the first thing i wanted to make in them when they arrived. unlike a crisp which is topped with buttery oats, a cobbler is topped with a cakey (& super buttery) biscuit mixture. this recipe is really easy & packs so much fruity + buttery flavour into it. you can do them in individual portions or in a 9x13 baking dish BUT do me a favour & serve it with a huge scoop of vanilla ice cream. i didn't have any on hand & by the time i realized it was too late.

LEVEL: very modest

ingredients

for the filling

  • 8 peaches, peeled & sliced
  • 1/2 cup raw sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon cornstarch

for the topping

  • 1 cup all purpose flour
  • 1/2 cup raw sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold & cubed
  • 1/4 cup milk

directions

  • preheat oven to 400 degrees.
  • in a mixing bowl mix peaches, sugar, vanilla, cinnamon, nutmeg and cornstarch.
  • place mixture into baking dish and bake in oven for 10 minutes, while you prepare your topping.
  • in a separate mixing bowl sift flour, sugar, baking powder and salt.
  • blend in butter like you would a pie dough, until mixture resembles a crumb like texture
  • add milk until just combined.
  • remove peaches from oven, lower heat to 375 degrees and even top with the mixture.
  • finish off by sprinkling with raw sugar & cinnamon.
  • bake for 20-25 minutes until topping begins to slightly brown.
  • remove from eat & serve warm. don't forget the ice cream!!!!

like what you see? get it here. cocottes | bowl | linen tea towel