Archive for the ‘Cake’ Category
It took days to get it to the final stage: I baked the cakes on Friday afternoon, layered them in the evening. I made the fillings (1 layer was coconut, the other home made prune jam) late Friday evening. I made the sauce (to moisten the cake) Saturday morning and then put the cake together in the afternoon.
Sunday morning I decorated with the cream and the edible animals. Then Sunday afternoon was the birthday party and we ate almost the entire cake! It took a lot of work, but I made it with love for my baby boy!
When I saw a posting from Cooking Light Magazine on Facebook with a recipe for lemon and blueberry cupcakes I just knew I had to try them! I’ve baked a fantastic quick bread with both lemon and blueberry and really enjoyed it, so I though “why not try it now with cupcakes?”!
I had some blueberries in the freezer that my mother in law picked in the woods last season, and it was about time I used the lemons in the fridge, what a perfect combo. Today is my son’s 9-month birthday, an occasion to celebrate and what a great way to celebrate; with cupcakes! Of course he can’t eat any yet, but I assured him that when he is allowed to eat sweets, I will bake the best for him! Plus, he may taste them in his dinner anyway!
Recipe tested and approved! As you can see in the picture above (see more pictures below), I have not added too much icing, I think it takes away from the actual cupcake taste, so I halved the frosting recipe. The blueberries on top don’t only add visually; they also add to the fantastic overall flavor of this heavenly cupcake.
Here’s the recipe I used from Myrecipes.com
- 1 1/2 cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divided $
- 10 tablespoons granulated sugar $
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1/4 cup butter, melted
- 1 large egg
- 1/2 cup low-fat buttermilk
- 1/2 cup 2% reduced-fat milk
- 1 teaspoon grated lemon rind
- 3/4 cup fresh or frozen blueberries, thawedFrosting:
- 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
- 2 tablespoons butter, softened
- 1 teaspoon grated lemon rind
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cups powdered sugar, sifted
- 2 teaspoons fresh lemon juice
- Fresh blueberries (optional)
- Preheat oven to 350°.
- Place 12 decorative paper muffin cup liners into muffin cups.
- To prepare cupcakes, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Measure 1 tablespoon flour; level with a knife. Sift together 1 1/2 cups flour plus 1 tablespoon flour, granulated sugar, baking powder, 1/4 teaspoon salt, and baking soda in a large bowl. Combine melted butter and egg in another large bowl; stir with a whisk. Add buttermilk, milk, and 1 teaspoon rind to butter mixture; stir with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Toss blueberries with remaining 1 tablespoon flour. Fold blueberries into batter. Spoon batter into prepared muffin cups. Bake at 350°F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.
- To prepare frosting, place cream cheese, 2 tablespoons butter, 1 teaspoon rind, vanilla, and 1/8 teaspoon salt in a bowl; beat with a mixer at medium speed just until blended. Gradually add powdered sugar (do not overbeat). Stir in juice. Spread frosting evenly over cupcakes; garnish with blueberries, if desired. Store, covered, in refrigerator.
I have always been skeptical of anything gluten-free. I’ve tasted some horrible gluten-free breads in the past that have turned me off from anything gluten-free.
With that said, I received a gluten-free cookbook as a gift from my aunt, and didn’t think she (who loves cooking and eating, just like me) would send me a book that wasn’t good. So I gave it a chance and read through the recipes, finding a cake recipe that intrigued me: pumpkin cake with coconut.
I love pumpkin bread and made some during the past holiday season. I got a gigantic pumpkin around Thanksgiving, baked it and then pureed it in the food processor. I used some for the quick breads and froze the rest, planning to feed it to my 6-month old. He hated it more than anything, and I had all this pumpkin puree left over in the fridge that needed using, so I decided to give this gluten-free cake a try.
I am very happy to report that it turned out delicious!! So much better than I could possibly expect!
The recipe in the book doesn’t specify the oven temperature, just says to bake in medium heat for 30 minutes. I don’t like baking cakes in high temperatures, so I chose to bake it at 180°C (350°F), but it was far from done at 30 minutes. The toothpick only came out clean after 45 minutes. I left the cake in the oven a few extra minutes after turning it off (my son was just falling asleep in my arms and I didn’t want to wake him up!). When I finally took out the cake I put it outside (in -10°C) to cool.
It has been about 24 hours since the cake has been taken out of the form and half of it is gone (and there are just 2 of us eating it). I will most certainly be baking this gluten-free pumpkin cake again, and feel confident in trying many more gluten-free recipes as well!
Here I share this wonderful recipe:
Gluten-Free Pumpkin-Coconut Cake
|Meal type||Breakfast, Snack|
|From book||A deliciosa cozinha sem glúten by Regina Racco|
- 3 eggs
- 70g butter (room temperature)
- 1 cup coconut flakes
- 2 cups pumpkin puree
- 2 cups rice flour
- 1 cup sugar
- 1 tablespoon baking powder
|1.||Preheat oven to 180°C (350°F). Grease and flour a cake pan (using butter and rice flour).|
|2.||Beat egg whites until peaks form.|
|3.||In a separate large bowl, beat eggs and butter until frothy. Slowly add sugar. Add pumpkin puree and coconut. Beat well.|
|4.||Add flour mixed and baking powder and mix well.|
|5.||Pour batter into form and bake 40-45 minutes or until a toothpick inserted into the middle comes out clean. Cool before removing cake from pan. Voilá!|