Toasted Coconut Vanilla Cupcakes

Sometimes life surprises you. You’re just going about your normal routine, and then adorable 7 year olds completely make your week, and your cupcakes taste infinity times better than you thought they would.

We taught an incredibly sweet group of 2nd graders this week at the beach. Just imagine smiley, super excited but well behaved little munchkins listening to everything you have to say like its just the most incredibly thing they’ve ever heard. If that in itself wasn’t enough to make my week, I may have fallen in love with a 2nd grader. This little boy followed me around, asked me lots of questions about the ocean, invited me over to play with his pet sand crab sometime, and told me that I’m beautiful. I mean seriously? When this kid grows up, he’s going to be such a heartbreaker.

To top it off, two days later we taught another class of 2nd graders, from that same school, and one of the girls came and told me that my little man went back to school and told everyone how pretty I was. Seriously?! I can only hope my future children are as sweet as you, little man.

Now let’s talk about cupcakes. I’m sure I’ve mentioned it before, but I’m not a fan of vanilla cupcakes. And by not a fan, I mean I just plain don’t like them. I’d rather not eat a cupcake at all if it’s going to be vanilla. I’ve tried a few recipes, and I’ve had them from cupcake shops, but they are never as satisfying as chocolate. Team Chocolate!

And frankly, I’m not a huge coconut person either!

So why did I make coconut vanilla cupcakes? I have no idea.

I was thinking about what I wanted to make and for some reason this popped in my head and I couldn’t get it out. I’ve never even had a coconut cupcake! But you know what? These were SO GOOD! How good? I averaged about 2-3 a day for 3 days. I’m half ashamed and half proud about that last statement.

If you’re not a vanilla person, or a coconut person, I think these would change your mind. The cake has vanilla & almond extract in it, as well as some toasted coconut mixed in. So the cake itself is not so much coconut as it is almond/vanilla, but the coconut in the batter adds a nice texture and flavor to it. I toasted the coconut instead of leaving it raw, which I think was a fabulous decision. The tangy but sweet frosting is a cream cheese frosting with vanilla & almond in it to compliment the flavor of the cupcakes, and don’t forget the layer of toasted coconut on top! Mmmmm, yes.

I never thought I would crave a vanilla cupcake…until now. I hope you guys had a week that was as lovely as mine :).

Enjoy,

Madeline

#65 Homemade Funfetti Cupcakes

My childhood was filled with Funfetti cake. You know, that amazingly delicious box cake mix that seems like no one could ever make from scratch. Since I have become involved in the kitchen on a level higher than box mixes, funfetti cake has been the hardest thing to let go.

Recently, I have made two different types of ice cream, Vanilla Ice Cream and Brown Butter Ice Cream. The best home made ice cream has lots of egg yolks in it and both of these recipes that I shared recently use 6 egg yolks. I’m happy to tell you that this cupcake recipe uses 6 egg whites! So go make a pint of Vanilla ice cream and some Funfetti cupcakes – don’t waste those eggs!

How cute are these little cupcake feet!

There cupcakes are pretty much as close are you’re going to get to the mix. Just looking at the pretty little rainbow sprinkles melted into the batter puts a smile on my face. At first I was only going to try a little bite of it, but that was just silly so the whole thing was gobbled up in about mmmm 10 seconds. Seriously, these cupcakes are so tasty and moist (am I the only one that doesn’t like that word?) I almost didn’t put any frosting on top of it. But alas I did. I made a basic Vanilla Buttercream and only put a small amount on top, so that it didn’t overpower the rest of the cake.

Enjoy!

Madeline

#36 Vanilla Bean Cupcakes

I’ve been baking for a few years pretty consistently now. If we’re going to count box mixes and pre-made frosting as “baking” then add a few more years to that, but I think we wont count that since its pretty shameful. With that being said, I realized this week that I have never made vanilla cupcakes from scratch. I’ve made Betty Crocker’s AMAZING Funfetti Cake Box Mix about a million times, but never have I even thought about making it from scratch. I guess my theory is why would you make something without chocolate when there is chocolate? Right? Mmm chocolate…

As much as I love chocolate, I really do love vanilla too! Especially since I have all of these vanilla beans that my sister-in-law gave me. Incase you were not aware, vanilla beans are crazy expensive! I had no idea because I have a bag of about 50 of them in my fridge, but if you go to the store you’ll probably end up spending about 8 dollars for one or two vanilla beans. Eek! There are alternatives such as vanilla bean paste, but I have never used it personally so I wouldn’t be able to tell you how that translates. Stick with the good stuff 😉

 

This buttercream frosting really made the cake.

 

These cupcakes turned out really light and not too sweet really. The frosting is a simple buttercream that I tinted pink with food gel (gel is 100x better than liquid). At first, I ate one and wasn’t very impressed. Then I had another one in the morning and I decided my first impression was wrong. Maybe my problem is that you can eat one, and then instantly forget you ate it because it is light and I am use to my heavy duty chocolate ganache cupcakes.

One of my favorite things about this cake is the little specks of vanilla bean in it. There is something so yummy about seeing those specks.

The vanilla bean seeds through out the cupcake are beautiful

 

Vanilla Bean Cupcakes
From Annie’s Eats

Yields aprox 30 cupcakes

Ingredients:

3 cups cake flour
1 tbsp. baking powder
½ tsp. salt
1 vanilla bean, split lengthwise
16 tbsp. unsalted butter, at room temperature
2 cups sugar
5 large eggs, at room temperature
1¼ cups buttermilk, at room temperature
1 tbsp. vanilla extract

Directions:
Preheat the oven to 350° F.  Line two cupcake pans with paper liners.  Set aside.

In a medium mixing bowl, combine the cake flour, baking powder and salt.  Whisk together and set aside.  Add the butter to the bowl of an electric mixer fitted with the paddle attachment.  Scrape the vanilla bean seeds into the bowl of the mixer with the butter and discard the pod.  Beat on medium-high speed for 3 minutes, until light and creamy in color.  Scrape down the sides of the bowl and beat for one more minute.

Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition.  Mix in the eggs one at a time until incorporated.  Scrape down the sides of the bowl after each addition.  Combine the buttermilk and the vanilla extract in a liquid measuring cup.  With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.  Scrape down the sides of the bowl and mix for 15 seconds longer.

Divide the batter between the prepared paper liners, filling each about 2/3 of the way full (you will likely have batter left over after filling 24 wells.)  Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely.

Vanilla Buttercream

Ingredients:
2 ½ sticks unsalted butter, softened
2 ½ cups confectioners’ sugar, sifted
1/8 tsp. salt
2 tsp. vanilla extract
2 tbsp. heavy cream  

Directions:
In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.  Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.  Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds.  Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

These cupcakes have a lot of room for creativity with decorating so have fun with it 🙂

Enjoy!

Madeline