Vegan Baking with Erin McKenna on Martha Stewart, Part 2. Vegan Baking with Erin McKenna on Martha Stewart, Part 1. Fluffy Chocolate Cupcakes (using coconut flour) Every so often I play around a bit (just a bit) with the ratio of eggs to coconut flour. Coconut flour is not difficult to bake with as long as you remember one thing: it loves moisture. Sucks up moisture like crazy. It must have enough moisture in the batter or all you’ll have in return is a dry, crumbly mess. And eggs are essential (or an egg substitute). They bind and provide moisture. I’ve used coconut flour before for donuts and cupcakes, all very similar in ratio to this recipe. We were eating these for a few weeks without frosting, but now for a treat: buttercream frosting on top of these super chocolate cupcakes.
I had to dig out my very-low-budget piping kit I picked up several years ago at a local market, that I used once. Cupcake Ingredients 1/4 cup coconut flour1/4 cup unsweetened cocoa1/4 teaspoon salt1/4 teaspoon baking soda3 large eggs1/2 cup of maple syrup or honey Method Makes 8 cupcakes Chocolate Buttercream Ingredients Buttercream Ingredients You might also like... Savory Muffins. Icing recipes. Okies, I'm absolutely desperate for an icing recipe, and I have no idea what to look for, so, knowing that a large proportion of you lovely people are North American residents (I say North American since I don't know if the recipe I'm looking for is just popular in Canada or in the States too), I thought I'd ask here!
My birthday's coming up at the end of the month and my mum's decided that this year I can have a real cake (YAY!) , the type that's actually proper cake, nicely decorated and really tasty, as opposed to the usual last minute victoria sponge with buttercrean I've had the last few years. Now, when we lived in Canada, on special birthdays, like my 12th (since that was the same year as our family reunion, so they got me a special cake), and for family events, we used to get a cake from Safeway or other similar shops, ready-baked and custom decorated, as was the trend, and may still be.
Thanks guys!! Blueberry Muffins. Carrot Muffins Recipe & Video. Carrot Muffins: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 12 muffin cups. Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Peel and finely grate the carrots and apple. Set aside. In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon.
Stir in the nuts and coconut. In a separate bowl whisk together the eggs, oil, and vanilla extract. Remove from oven and let cool on a wire rack. Makes 12 standard-sized muffins. Frosting:Beat the butter and cream cheese until very smooth with no lumps. Place a dollop of the cream cheese frosting on the top of each muffin. View comments on this recipe on YouTube.