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Tag Archive: cupcakes

Carrot Cake Cupcakes with Coconut Frosting

August 17, 2016 Leave your thoughts Print this page

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So, I think I can say I have really and officially made it. Eleven days from today, I will begin my freshman year of college. I said high school to myself for a second, then proceeded to chuckle because thank goodness I’m not going back there. Shudder.

All of this change is coming. I can feel it in my bones. New people, new city, new classes, new professors, new yoga studio, new room, new eating habits, new study habits…what isn’t going to be new?! Yes, I’m a little nervous, but I’m way more excited than nervous. I’ve been waiting for this time for four years, and boy, I have never been so ready to spread my wings and leave.

One thing I’m really going to miss? My kitchen! Cooking (and baking!) have been my anchor throughout those four crazy years, and it feels a little weird that I’ll be leaving my anchor behind this year.

Well, get ready for a new Yes to Yummy mini series, entitled, “Small Kitchen, Big Dreams.” And by small kitchen, I mean my mini fridge and microwave. Y’all ready for some MUG CAKES?!?!?!?! How about some OATMEAL JARS?!?!?!?! DORM ROOM HACKS?!?!?!?! HELL YEAH!!! #COLLEGE!!!!!

Sorry. That was a little weird and extreme. I’ll show you a cupcake picture to get things back on track.

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These were so good. My taste-testers agreed. According to my yoga teacher Emily, she took a bite of this cupcake in the car, expecting to save the rest for later. Needless to say the cupcake didn’t make it out of the parking garage.

There are oodles of lovely flavors and textures going on here. Chewy, crunchy, sweet, smooth, cinnamon-y…this cupcake is a perfect package for awesome. And you know what?! You can eat it for breakfast, too. Maybe leave off the frosting, maybe not. Choice is up to you.

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Wanna make ’em? Well, you should!

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Carrot Cake Cupcakes with Coconut Frosting

Ingredients

Prep Time 35 min
Cooking Time 25 min
Total Time 1 hr
Yield 12-15 cupcakes (or muffins)

4 eggs

3/4 cup of vegetable oil or coconut oil, melted

1 cup of brown sugar

1 tablespoon of vanilla extract

2 cups of whole wheat pastry flour

2 teaspoons of baking soda

2 teaspoons of baking powder

1/2 teaspoon of salt

1 tablespoon of ground cinnamon

1 teaspoon of ground allspice

1/2 teaspoon of ground cloves

Pinch of ground nutmeg

4 large carrots, grated

1 cup of pecans, chopped

1/2 cup – 1 cup of raisins (depending on how much you like raisins!)

Coconut frosting, doubled if you like a generous dollop of frosting

Toasted coconut flakes, for garnish

Directions

Preheat the oven to 350 degrees. Line a muffin tin with parchment liners and set aside.

In a large bowl, beat the eggs lightly, then add the oil, sugar, and vanilla extract. Beat well to thoroughly combine.

In a small bowl, sift together the dry ingredients, excluding the carrots, pecans and raisins. Stir to combine and then, 1/2 cup of a time, incorporate into the wet ingredients with a spatula.

Once all of the dry ingredients are added, pour in the carrots, pecans and raisins. Fold gently with a spatula combine and stop just when well-mixed. Don’t overdo!

Using an ice cream scoop or two large spoons, distribute the batter between the prepared muffin tins, stopping about 2/3 of the way up. (If you run out of space, no worries — just prepare another muffin pan or wait until your first batch is done.)

Bake in the preheated oven until a toothpick comes out clean, about 20-25 minutes depending on how hot or cold your oven runs.

Once fully cooked, let cool in the muffin tin for half an hour, then transfer to a cooking rack to come to room temperature.

Meanwhile, prepare the coconut frosting, if desired. Once the cupcakes are cool, frost them and decorate with toasted coconut flakes.

Store in an airtight container in the fridge for up to three days — but best when eaten right away!


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All right folks, guess it’s a “see you later” for now? I can’t wait to update you on all of the yummy foods I’ll eat in New York. Keep your fingers crossed that I’ll make friends and not accidentally wind up on a train bound for Hoboken!


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Carrot Cake Cupcakes with Coconut Frosting

August 17, 2016 Print this page

Is it a breakfast food? Is it a dessert food? That decision is up to you. Sweet and earthy, these cupcakes are perfect for any time of year. Feel free to leave off the frosting for a tasty muffin.

Adapted from this recipe

Ingredients

Prep Time 35 min
Cooking Time 25 min
Total Time 1 hr
Yield 12-15 cupcakes (or muffins)

4 eggs

3/4 cup of vegetable oil or coconut oil, melted

1 cup of brown sugar

1 tablespoon of vanilla extract

2 cups of whole wheat pastry flour

2 teaspoons of baking soda

2 teaspoons of baking powder

1/2 teaspoon of salt

1 tablespoon of ground cinnamon

1 teaspoon of ground allspice

1/2 teaspoon of ground cloves

Pinch of ground nutmeg

4 large carrots, grated

1 cup of pecans, chopped

1/2 cup – 1 cup of raisins (depending on how much you like raisins!)

Coconut frosting, doubled if you like a generous dollop of frosting

Toasted coconut flakes, for garnish

Directions

Preheat the oven to 350 degrees. Line a muffin tin with parchment liners and set aside.

In a large bowl, beat the eggs lightly, then add the oil, sugar, and vanilla extract. Beat well to thoroughly combine.

In a small bowl, sift together the dry ingredients, excluding the carrots, pecans and raisins. Stir to combine and then, 1/2 cup of a time, incorporate into the wet ingredients with a spatula.

Once all of the dry ingredients are added, pour in the carrots, pecans and raisins. Fold gently with a spatula combine and stop just when well-mixed. Don’t overdo!

Using an ice cream scoop or two large spoons, distribute the batter between the prepared muffin tins, stopping about 2/3 of the way up. (If you run out of space, no worries — just prepare another muffin pan or wait until your first batch is done.)

Bake in the preheated oven until a toothpick comes out clean, about 20-25 minutes depending on how hot or cold your oven runs.

Once fully cooked, let cool in the muffin tin for half an hour, then transfer to a cooking rack to come to room temperature.

Meanwhile, prepare the coconut frosting, if desired. Once the cupcakes are cool, frost them and decorate with toasted coconut flakes.

Store in an airtight container in the fridge for up to three days — but best when eaten right away!


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Healthier Smores Cupcakes

December 2, 2015 Leave your thoughts Print this page

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Aren’t these cupcakes absolutely gorgeous?! I think they were worth waving over a candle for an hour. Yup, I did that. My blowtorch broke, so I used a candle to brown the top. Hey, when you have determination, you can do anything.

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Sigh. I could totally go for a glass of determination right now. I’m kinda stuck in this very transitional time and it kinda totally blows. I try to be optimistic, to smile and see beauty in everything and sing Kumbaya, but most days I’m just so tired that I put my head down and keep plowing through. Sometimes I’m slightly convinced I’m going crazy, like when I drew myself as a prickly pink sea cucumber or when I was entertained by a cardboard box for a good fifteen minutes.

Is it too late to reclaim my identity as a cat?

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I have a dream, and it’s so close that I can almost reach my hand out and grab it. And that’s super exciting. But at the same time, I feel like I’m going to vomit because that dream might not be mine to grab, and I’m going to have to pick up the pieces and find a new one instead. And right now…I know…nothing. That’s terrifying.

Ah, the trials and tribulations of being a teenager! At least I’ll always have cooking and baking to keep me preoccupied.

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I’ve been up since 4:30 A.M. so I’ll spare you my mindless prattle and cut to the chase: THESE CUPCAKES. YOU MUST MAKE THEM. I didn’t have one–I gave all of them away to friends and family–but the reports from the taste testers were astoundingly positive. (Apparently one of my English teachers refused to share his cupcake when asked by a colleague because it was so good.) Several people said this was the best cupcake they’ve ever eaten, so you’ve gotta believe it, folks!

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So go forth. Make cupcakes. Send good energy and prayers or whatever you do and dance little positivity dances for me. Thank you. Love you. <3

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Smores Cupcakes

Making cupcakes is fun, but you know what’s even more fun? Burning cupcakes, on purpose, for ART! No, I’m not a pyromaniac, just a girl who likes making cupcakes extra pretty.

Ingredients

Prep Time 1 hr
Cooking Time 20 min
Total Time 1 hr 30 min
Yield 10-12 cupcakes

FOR THE CUPCAKES:

1 large egg, at room temperature

2/3 cup unrefined cane sugar or coconut sugar

1/4 cup of molasses

1 cup unsweetened almond milk + 1 tablespoon of apple cider vinegar

1/2 cup of vegetable oil or melted coconut oil

2 tablespoons of coconut cream (the thick stuff at the top of the can)

1 tablespoon of vanilla extract

1 3/4 cup of whole wheat pastry flour

1 1/2 teaspoons of cinnamon

1 teaspoon of baking soda

1/2 teaspoon of salt

FOR THE CHOCOLATE GANACHE:

4 ounces of dark chocolate, chips or chopped finely

1/4 cup of full-fat coconut milk

FOR THE MARSHMALLOW MERINGUE:

3 egg whites

3/4 cup of unrefined cane sugar

3/8 teaspoon cream of tartar

Pinch of salt

1 teaspoon of vanilla extract

Directions

FOR THE CUPCAKES:

Preheat the oven to 350 degrees. Line a muffin tin with parchment liners and set aside.

In a large bowl, whisk together the egg, sugar, molasses, almond milk/vinegar mixture, oil, coconut cream, and vanilla extract until well-combined. Set aside.

In a medium bowl, sift together the flour, cinnamon, baking soda, and salt. Whisk together with a fork and fold into the wet ingredients, 1 cup at a time, until no clumps of flour remain. DO NOT over-mix.

Using an ice cream scoop or two large spoons, scoop the batter into the parchment liners until each is 3/4 the way full. Bake in the oven until a toothpick comes out clean in the center, about 20 minutes.

Let cool in the muffin tin for 15 minutes, then transfer to a cooling rack to come to room temperature.

FOR THE CHOCOLATE GANACHE:

Melt the chocolate in the microwave or a double boiler. Once completely melted, add in the coconut milk, 1 tablespoon at a time, and stir with a spatula. Let cool at room temperature or in the fridge until thickened but still very pliable.

Using an inverted spatula, spread a generous scoop of the ganache all over the top of each cupcake. Let the ganache harden a bit at room temperature while you make the marshmallow.

FOR THE MARSHMALLOW MERINGUE:

In a small saucepan, warm the egg whites and sugar over medium-low heat until the sugar is mostly dissolved, about 3 minutes. Transfer to the bowl of a stand mixer fitted with a whisk attachment, add the cream of tartar and salt, and beat on medium-high until soft peaks form, about 5 minutes. Add the vanilla extract and continue beating until stiff peaks form, about 2-3 minutes longer.

Immediately fill pastry bags fitted with a fat French tip with the prepared marshmallow meringue. Decoratively pipe it all over the top of each prepared cupcake, making whatever patterns you desire.

TO FINISH:

Using a culinary blowtorch (or a candle, if you’re old-school), gently brulee the top of each cupcake until the meringue begins to brown. Try not to stay in one place too long: once you’ve achieved browning, move onto the next section.

Store in an airtight container for up to 24 hours. Best if consumed right away.


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Happy December, everybody! 🙂


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Smores Cupcakes

November 14, 2015 Print this page

Making cupcakes is fun, but you know what’s even more fun? Burning cupcakes, on purpose, for ART! No, I’m not a pyromaniac, just a girl who likes making cupcakes extra pretty.

Ingredients

Prep Time 1 hr
Cooking Time 20 min
Total Time 1 hr 30 min
Yield 10-12 cupcakes

FOR THE CUPCAKES:

1 large egg, at room temperature

2/3 cup unrefined cane sugar or coconut sugar

1/4 cup of molasses

1 cup unsweetened almond milk + 1 tablespoon of apple cider vinegar

1/2 cup of vegetable oil or melted coconut oil

2 tablespoons of coconut cream (the thick stuff at the top of the can)

1 tablespoon of vanilla extract

1 3/4 cup of whole wheat pastry flour

1 1/2 teaspoons of cinnamon

1 teaspoon of baking soda

1/2 teaspoon of salt

FOR THE CHOCOLATE GANACHE:

4 ounces of dark chocolate, chips or chopped finely

1/4 cup of full-fat coconut milk

FOR THE MARSHMALLOW MERINGUE:

3 egg whites

3/4 cup of unrefined cane sugar

3/8 teaspoon cream of tartar

Pinch of salt

1 teaspoon of vanilla extract

Directions

FOR THE CUPCAKES:

Preheat the oven to 350 degrees. Line a muffin tin with parchment liners and set aside.

In a large bowl, whisk together the egg, sugar, molasses, almond milk/vinegar mixture, oil, coconut cream, and vanilla extract until well-combined. Set aside.

In a medium bowl, sift together the flour, cinnamon, baking soda, and salt. Whisk together with a fork and fold into the wet ingredients, 1 cup at a time, until no clumps of flour remain. DO NOT over-mix.

Using an ice cream scoop or two large spoons, scoop the batter into the parchment liners until each is 3/4 the way full. Bake in the oven until a toothpick comes out clean in the center, about 20 minutes.

Let cool in the muffin tin for 15 minutes, then transfer to a cooling rack to come to room temperature.

FOR THE CHOCOLATE GANACHE:

Melt the chocolate in the microwave or a double boiler. Once completely melted, add in the coconut milk, 1 tablespoon at a time, and stir with a spatula. Let cool at room temperature or in the fridge until thickened but still very pliable.

Using an inverted spatula, spread a generous scoop of the ganache all over the top of each cupcake. Let the ganache harden a bit at room temperature while you make the marshmallow.

FOR THE MARSHMALLOW MERINGUE:

In a small saucepan, warm the egg whites and sugar over medium-low heat until the sugar is mostly dissolved, about 3 minutes. Transfer to the bowl of a stand mixer fitted with a whisk attachment, add the cream of tartar and salt, and beat on medium-high until soft peaks form, about 5 minutes. Add the vanilla extract and continue beating until stiff peaks form, about 2-3 minutes longer.

Immediately fill pastry bags fitted with a fat French tip with the prepared marshmallow meringue. Decoratively pipe it all over the top of each prepared cupcake, making whatever patterns you desire.

TO FINISH:

Using a culinary blowtorch (or a candle, if you’re old-school), gently brulee the top of each cupcake until the meringue begins to brown. Try not to stay in one place too long: once you’ve achieved browning, move onto the next section.

Store in an airtight container for up to 24 hours. Best if consumed right away.


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Marbled Chocolate Pumpkin Muffins (gluten-free + paleo)

October 14, 2014 Leave your thoughts Print this page

Oh my gosh. So it’s been a month since I posted last?! Yikes. I guess what they say is right about junior year of high school. If only blogging was a homework assignment…

I feel like so much has been happening in my life and some of it I can catch and some of it just flies away without a second glimpse. I think I like it, though–being busy feels good.

What are some of these events? Well, for one, I got my driver’s license a little more than two weeks ago…

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…and driving yourself to school, the gym, and yoga in your Mini Cooper is really, really awesome.

I also attended a 15 hour yoga and body image intensive at my yoga studio last weekend…

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…which was an amazing, empowering experience with such kind, beautiful people that I am so happy I was a part of (that’s a whole other post).

I’ve already written a crapload of essays and lab reports for my AP classes…

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…and procrastinated on all of them by Googling Grumpy Cat memes.

I had a dinner party with two of my best friends, Kara and Rebecca…

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…where we proceeded to devour the equivalent of three Delicata squashes twice-baked in the oven with Lebanese spices.

I made my own sprinkles from scratch…

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…which melted before I could get a good photograph of them decorating banana chocolate cupcakes. So I’ll just have to make them again for you all. 😉

I did lots of other things, too (like walked in the rain with a giant purple cauliflower on my back and visited my first college), but enough about me and more about these insanely delicious muffins.

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Not only are these incredibly beautiful, but they’re also super tasty–a wonderful combination of moist, lightly-spiced pumpkin and rich, decadent dark chocolate. I love the contrast of the orange and the dark brown; it’s so perfect for fall. 🙂

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Personally, I’m a cake girl–sure, frosting is all right (well, it’s more than all right when it’s chocolate frosting), but whenever I’m craving a dessert that isn’t ice cream, my thoughts immediately go to the cake, not what sits atop it. Am I the only one? I hope not.

In any case, to satisfy all of you frosting/icing people, I have created a light, creamy vanilla bean frosting that can be whipped up in a flash if you decide you don’t want a muffin and would prefer a cupcake. And yes, I put real vanilla beans in there. Those guys are the bomb. I do love vanilla.

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Whatever path you choose–be it one of muffin or one of cupcake–your tastebuds will thank you from embarking on this chocolate-pumpkin journey. This one just sits on the boundary of “breakfast” and “dessert,” so that basically gives you permission to enjoy one whenever the heck you’d like. And–bonus–you can tell your friends you baked something that wasn’t inspired by a PSL. (I swear, if I see one more pumpkin spice latte drink, dessert, or dish, I will never eat pumpkin again.)

Happy October, everybody! 😀

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Marbled Chocolate Pumpkin Muffins

Ingredients

Prep Time 15 min
Cooking Time 25 min
Total Time 40 min
Yield 10 muffins/cupcakes

FOR THE MUFFIN/CAKE:

5 eggs

1/2 cup of pumpkin puree

1/4 cup of coconut oil, melted

1/2 cup of coconut sugar (or organic unrefined cane sugar)

1/4 cup of full-fat coconut milk

1 tablespoon of freshly-squeezed lemon juice

1/2 cup of coconut flour

1/2 cup of tapioca flour

1/2 teaspoon of salt

1 tablespoon of baking powder

1 tablespoon of cinnamon

1/2 teaspoon of allspice

1/4 teaspoon of nutmeg

1/4 teaspoon of cloves

3 ounces of dark chocolate chips, melted

3 tablespoons of cocoa powder

VANILLA BEAN FROSTING (optional)

Directions

Preheat the oven to 350 degrees. Line a muffin pan with 10 parchment muffin liners; set aside.

In a large bowl, whisk together the eggs until pale yellow and fluffy. Then, to the eggs, add the pumpkin puree, coconut oil, coconut sugar, coconut milk, and lemon juice; whisk vigorously until well-combined and no clumps of pumpkin remain.

In a small bowl, sift together the coconut flour, tapioca flour, salt, baking powder, and spices. Stir together with a fork or spoon, then pour into the large bowl with the wet ingredients. Using a spatula, fold everything together until just combined.

Transfer about 3/4 cup of the prepared batter to a separate small bowl. Add the melted dark chocolate chips and cocoa powder to it, and mix with a clean spatula to combine. You’re now ready to assemble!

Using an ice cream scoop or two large spoons, place a large spoonful (about a couple tablespoons worth) of the pumpkin only batter in the bottom of each muffin liner. Next, using a clean scoop or set of spoons, carefully place a small dollop (about a tablespoon) of the chocolate and pumpkin batter on top of each previous layer of pumpkin batter. Top each with another small scoop of the pumpkin only batter. If you have any leftovers of either when you’re done, no worries–just make them into their own exclusively pumpkin/exclusively chocolate muffins!

With a small knife or wooden skewer, gently swirl the pumpkin and chocolate layers together. You can’t really mess this up, so just go for it, making sure you concentrate on swirling the bottom around.

Place in the preheated oven and bake until a toothpick just comes out clean, about 20 to 25 minutes. Let cool in the muffin tin for half an hour, then transfer to a cooling rack to come to room temperature. Top with vanilla bean frosting, if desired.


What is your favorite ingredient to pair with pumpkin? Leave me a comment here or on Facebook and let me know!


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