After a month of this challenge and baking up a buttery storm, I’ve decided to make something a little healthier this week. In this coconut carrot cupcake, there’s a ton of carrots! Maybe I’m not still over the orange-themed October month yet…
These cupcakes were super easy to make.
Recipe (modified from Martha Stewart’s Great Food Fast):
- 1 1/4 cups shredded coconut
- 1 cup sugar
- 1/3 cup vegetable oil, plus some to coat pan if needed
- 2 Tbsp fresh orange juice
- 1/2 tsp vanilla extract
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground allspice
- 1/2 tsp salt
- 3/4 cup + 2 Tbsp flour
- 1 1/2 cups shredded carrots (I used the shredding disk of a food processor)
- 1/2 cup chopped walnuts
- Preheat oven to 350 F
- Spread 1 cup of the coconut on a baking sheet, toast in the oven until golden brown, for 5 minutes (watch this carefully; coconut browns really quickly!) Set aside to cool .
- In a medium bowl, combine sugar, 1/3 cup oil, orange juice, vanilla, and eggs. Stir in baking powder and soda, allspice, salt. Add flour and mix. Finally, stir in the carrots, walnuts, and the remaining 1/4 cup coconut.
- Oil a standard muffin tin or line with paper liners; spoon and distribute battter evenly.
- Bake until toothpick/cake tester comes out clean, about 25 minutes. Let the cupcakes cool, before frosting with the below cream cheese icing.
- Garnish with the reserved toasted coconut.
Cream Cheese Icing
- 8 oz cream cheese, at room temperature
- 3/4 cup icing sugar
- 1/4 tsp vanilla extract
- In a mixing bowl, whisk (I used my hand-mixer) the cheese, sugar and vanilla together until smooth.
- Use immediately, or store in fridge in a container up to 5 days.
I had some leftover brown butter glaze from last week, which I froze. So I halved the above cream cheese icing recipe and used both the cream cheese icing and brown butter glaze for these cupcakes. Both are topped with the shredded coconut! Alternatively, you can leave them unfrosted/unglazed for a quick on-the-run breakfast item. There you go – coconut carrot cupcakes, 3 ways!
Coconut carrot cupcakes – 3 ways
PS: After sharing some of our goodies with a neighbor, we got some amazing blueberry pancakes in return. Yum!
Ok, so it’s early November now.
This means that Starbucks quickly switched from pumpkin spice lattes to pumping out THE holiday “red cups”: peppermint mocha and creme brulee lattes.
It also means that stores like Canadian Tire promptly marked down Halloween costumes for sale, and Christmas tree decorations are now out on display.
But for me, I am still holding onto the pumpkin season as long as I can!
This week, I made pumpkin scones with brown butter glaze. These scones were made for B’s weekly lab group, which apparently drags on forever. We’ve all had those kind of meetings! I thought that it would be a nice treat for them to have something to savor on during those few hours.
The dry ingredients
Cutting in the butter.
The wet ingredients
Drizzle the glaze!
Recipe: (modified from Joy the Baker)
- 3 cups all-purpose flour
- 2/3 cup packed light brown sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fresh grated nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1 1/2 sticks (3/4 cup, 6 ounces) unsalted butter, cold and cut into small cubes
- 1 cup buttermilk, cold
- 1 cup pumpkin puree
- 1 tablespoon pure vanilla extract
- 1/2 cup coarsely chopped nuts (I used almonds)
For the Glaze: (I found that this made a lot of glaze; feel free to cut the following ingredients in half)
- 4 tablespoons unsalted butter
- 1 1/2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 3 to 4 tablespoons milk
- Preheat to 400 degrees F. Place rack in the upper third of the oven, and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and all of the spices. Add the cold butter to the dry ingredients and toss to coat. Using your fingers or a pastry cutter, break the butter down into the dry ingredients. Work quickly so that the butter remains cold. Some of the butter will be the size of oat flakes, others will be the size of small peas.
- In a small bowl, whisk together buttermilk, pumpkin puree, and vanilla extract.
- Add the wet ingredients, all at once to the dry ingredients. Stir together until almost thoroughly combined. Add pecans and stir until no dry flour bits remain. Scoop and drop a large spoonful of scone dough (about 1/4 -1/2 cupful) onto the prepared baking sheet. Leave about 2-inches of space between each scone.
- Bake for 18 to 20 minutes or until browned slightly with dry tops. Let cool before glazing.
- To make the glaze, in a small saucepan melt butter over medium-low heat. The butter will begin to crackle. After the crackling subsides a bit, the butter will begin to brown. Continue to cook until the butter smells nutty and the butter solids begin to brown. Immediately remove from the heat and transfer to a small bowl.
- In a medium bowl, whisk together powdered sugar, browned butter, vanilla, and 2 tablespoons of milk. Whisk together and add more milk as necessary until your desired consistency is reached.
- Drizzle scones with glaze. Scones are best enjoyed fresh.