This post is a PSA for the glorious combination of blackberries and coconut. Try these out, and you too will wonder why we don’t see these two ingredients together more often! Strawberries and raspberries, sure – but why not blackberries! It’s baffling.
Here I’ve adapted a simple, dairy-free coconut muffin recipe into one that has pops of plump blackberries, that are almost jammy when baked. These are totally delicious and satisfying unadorned, but I couldn’t resist making a gorgeous lavender colored blackberry buttercream to show them a little extra love!
The cupcakes come together in no time, with no beaters or special equipment! I added some coconut flour in addition to the coconut oil, coconut milk and shredded coconut (okay – these are VERY coconut-y), that I think lends a nice bite to these treats!
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An ultra-luxe pound cake recipe adapted to cupcake format, with a lemon flavor so bright and cheerful, it will make all the zesting and juicing well worth the effort! The citrus plays beautifully with the buttery poundcake here. As a poundcake purist I can safely say that if you are going to mess with a classic, you better do it right!
We start by zesting and juicing a whole lot of lemons for this cake. 8 lemons sounds like a lot, but you are doing the work for the batter, the syrup (to soak the cupcakes and make them extra moist and lemony) and the sharp, tart glaze that will wake you up!
Put on some nice music and get right to it!
Continue reading “Lemon cupcakes with lemon icing”
Final Update: August 25, 2021!
When I was pregnant last year, there were so many reasons it felt like a cloud was hanging over us, the pandemic being just one of them. Most of the time we powered through, busy with work, getting the house ready for the baby, and like everyone else in the world, tracking down toilet paper and disinfecting our groceries took up 80% of whatever time was left over! The upcoming early months with the baby seemed very daunting at the time, especially since we were not going to have anyone to help out at home, so to make it fun and to have something to mark the milestones and celebrate the fact that we were “surviving” early parenthood, I planned this very special little side project: I decided that for each of our baby’s monthly birthdays (the 25th of each month), I would make a seasonal cupcake recipe, and take his picture with the cupcakes!
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If you can’t choose between gingerbread and chocolate for your holiday dessert, these are just for you! Make them even more festive with the addition of candied ginger, citrus peel and raisins or currants plumped in warm rum. These cupcakes are rich and intense, a perfect holiday dessert in a highly portable format. The recipe can also be made into an 8-inch square or 9-inch round cake, if that fits better with your menu!
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A nice little Fall treat to accompany your afternoon coffees and breakfast alike – comes together in no time, no special equipment needed!
Continue reading “Pumpkin cupcakes with cream cheese frosting”
A perfect recipe for the Fall when you have way too many apples and way too much applesauce! Can also be made with pears/pear sauce for a twist. The chai spice (recipe below) is a nice change of pace from the typical pie spice that’s floating in the air – try it in place of pie spice or pumpkin pie spice in Fall/Winter baking for variety, or add it to your latte!
Continue reading “Chai-spiced Applesauce cupcakes with cream cheese frosting”