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Tag Archive: dairy-free

Hole’d Up Inside: Everything Bagels

April 4, 2020 Leave your thoughts Print this page

Are you hole’d up at home right now? If you’re a conscientious human (who has the privilege to socially-distance), there’s a pretty good chance you are, in fact, slowly losing your mind in your house, apartment, or boat with 40 of your closest friends from the animal kingdom. Have you watched all of Tiger King in less than 24 hours yet? Baked a “rustic” banana bread? Explained Zoom to a well-meaning Boomer? If so, cool, glad we’re all on the same page.

I don’t want to talk about how horrible this global pandemic is, because that’s all everyone is talking about and I’m a #hipster who is #notlikeothergirls. Bottom line: this sucks, unless you are some white ulta-billionaire living in a gigantic house with a built-in movie theater and Olympic-sized pool. So it sucks for most of us. Especially for marginalized communities, older folks, and those who work in healthcare. And let’s not forget the people whose homes are unsafe, or those who don’t have a home at all. It’s a dumpster fire out there.

Rather than ramble about how terrifying things are or incompetent our government is in the face of crisis (I’m looking at you, “President” Cheeto), I want to do my best to impart some kindness and good feelings to those reading this post, because that’s what we need right now, not more headlines and press briefings.

I think it’s important to remember that we are being asked to be productive, adaptable, high-functioning individuals in the midst of collective trauma. And the thing about trauma is…it’s destabilizing and debilitating! Our day-to-day lives have changed essentially overnight, and everyone has something to worry about, from protecting an elderly family member to paying rent when you’ve been laid-off or furloughed. It is okay to not be okay right now. You don’t have to work on your “summer bod,” or write a book, or start a podcast with your cat: getting through each day is enough. Please have some compassion for yourself. Don’t beat yourself up for not being as efficient, present, or spritely as you are normally: these are not normal circumstances! All we can ask of ourselves is to show up every day and do our best, and sometimes, our best is getting out of bed and moving to the couch. That’s enough.

Now, that being said, here are some suggestions that have helped me, a neurotic individual with crippling anxiety, get through the past few weeks.

  1. Limit your media exposure. As much as I love my New York Times app, constantly reading, watching, or listening to the news will only make you more stressed out about a situation you have very little control over. Once a day, take a look and see what’s up in the world; the rest of the time, watch old seasons of Love Island on Hulu or scroll through cute puppy pictures on Instagram.
  2. Move your body. If you feel safe and comfortable doing so, go for a walk outside. There are approximately three billion online yoga classes right now, many of which are free or donation-based. If money is tight, turn up your five favorite songs and DANCE! This is not for the goal of fitness: I guarantee that you’ll feel better if you get up and do something semi-active for even five minutes a day.
  3. Cultivate a routine. I love structure. (Maybe it’s all of the Taurus in my natal chart.) It might be fun to space out all day and eat peanut butter with a spoon, but soon, you’re going to feel pretty unsettled. You don’t need to schedule every hour, but try and find a routine that you follow at least Monday-Friday. For me, I get up and do a yoga class with my dad, then take a shower, put on clothes that aren’t pajamas or sweatpants, and get to work. Around 5:30 or 6:00, my family takes a walk together before we have dinner. I try to read for a half an hour or so before I go to bed. It’s not super exciting and I miss my spontaneous trips to The Strand, but it’s consistent, and it works.
  4. Distract yourself. Stewing over how miserable everything is isn’t going to help you. To stop your mind from spinning, you need something to redirect it.
    • Start a new show: may I recommend Parks and Rec, Gilmore Girls, Queer Eye, Big Mouth, Mad Men, or The Great British Baking Show? No? Watch a movie. Portrait of a Lady on Fire is jaw-droppingly gorgeous and will 10,000% pull at your heartstrings. Eighth Grade is relatable and excellent if you haven’t seen it. Waves was also exceptional, even though the guy I took to see it with me constantly checked football scores during the movie!!! (Needless to say I never saw him again after that.)
    • Read a book: how about A Scheme of Heaven by Alexander Boxer (history of astrology!), Braiding Sweetgrass by Robin Wall Kimmerer (plants! and indigenous traditions around them!), or Wordslut by Amanda Montell (an intersectional feminist take on linguistics!)? Sorry, I’m a nerd and read a lot of non-fiction. My mom has written several cozy mysteries if that’s more your jam!
    • Listen to a podcast (I love Just Break Up by Sierra DeMulder and Sam Blackwell) or some music. I’m currently very obsessed with Dua Lipa’s new album, Future Nostalgia, and Phoebe Bridgers’s new single, “Garden Song.” Or how about Brol La Suite by Angèle? When in doubt, Lizzo. Always Lizzo.
    • Do a puzzle.
    • FaceTime a friend and talk about your middle school crushes.
    • Paint your nails.
    • Write down a list of ways to dismantle the patriarchy.
    • Sign up for a COOKING CLASS!!!!!!!

Which leads me to my big announcement: starting on Saturday, April 18th, I will be teaching LIVE baking classes every Saturday afternoon through Allergic to Salad, the awesome organization where I’m program officer! The first session from 2:30-3:30 P.M. will be for teens, the second from 4:00-5:00 P.M. for adults. It’s $20 for a drop-in or $150 (25% off!) if you register for all ten weeks. If you or your teen is keen to take the class but can’t afford it right now, drop me a message at abby@yestoyummy.com. We’ll be making everything from homemade sourdough starter to cinnamon rolls from scratch, and along the way, I’ll be sharing tidbits of food history, tips for substituting ingredients, groan-worthy bread puns, and more!

Click here to sign up for the teen class, and here for the adult offering.

For the rest of our online programming, please see our calendar. This page will be updated frequently, so check back often for new classes!

A little about Allergic to Salad: we’re a youth culinary program that brings cooking to over 150 classes a week across New York City. We teach a fully vegetarian curriculum and make everything we can from scratch, from sweet potato pierogies to veggie tacos with homemade tortillas. During class, we talk about food science and history, all while building important life skills like food safety and correctly handling knives. We cover all ages, from toddlers to adults, and the vast majority of our students participate for free.

I oversee about 50 educators, most of whom are women (#whoruntheworld), all of whom are some of the most kind, creative, intelligent human beings I know. Our small admin team of four (myself included) have been working around the clock to transition our programming to an online platform (keeping in mind that we are education and humanities folks, not computer scientists). By participating in our classes, you’ll not only walk away with a delicious meal and some new culinary chops, but also help to continue making cooking classes accessible and affordable to thousands of public school students, not to mention supporting an incredible team of educators, artists, parents, and healers.

So, here’s a sneak preview of what you’ll get if you sign up to bake with me. (Sorry, no cannabis involved.) Want to know how to make it in real time? Well, you’ll have to join my baking class to find out!

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Everything Bagels

Is your favorite deli closed down? No need to fear, homemade bagels are here! Don’t be intimidated: this recipe is fun, doesn’t require complicated ingredients, and tastes amazing. Sign up for my cooking class to learn more!

Ingredients

Total Time 2 hr
Yield 8 bagels

1 1/2 cups warm water

1 tablespoon sugar

1 packet (2 1/4 teaspoons) dry-active yeast

4 cups all-purpose or bread flour (use AP for a light, fluffy bagel, and bread flour for a denser, chewier version)

1 teaspoon salt

1 tablespoon vegetable oil

1/4 cup everything seasoning (or use a combination of poppy seeds, sesame seeds, garlic and onion flakes, etc.)

1 egg, beaten, or 2 tablespoons coconut oil, melted

Boiling Solution

2 quarts water

1 teaspoon baking soda

1 teaspoon brown sugar

Directions

Combine the water, sugar, and yeast in a small bowl. Whisk to combine. Let stand until the yeast are bubbly and frothy, about 10-15 minutes. If the mixture looks the same as before, your yeast may be dead! In this case, take a fresh packet and start over.

Combine the flour, salt, vegetable oil, and yeast mixture in a large bowl. With a wooden spoon, spatula, or your hands, mix together until a sticky ball begins to form.

Lightly dust your work surface with a little more flour. Dump the dough ball and knead until smooth and barely sticky to the touch, about ten minutes — or three songs on Spotify. (I suggest Truth Hurts by Lizzo, Gone by Charli XCX, and Overnight by Maggie Rogers.) You can also do this with a dough hook in the bowl of a stand mixer, but it’s a lot more fun to do it by hand.

Clean out your big bowl and lightly grease it with a little more vegetable oil. Return the dough ball and cover it with a tea towel or plastic wrap. Let proof until doubled in size, about 60 to 90 minutes, depending on your climate. (My dough practically tripled in size in my parents’ Florida kitchen!)

Line a large baking sheet with parchment paper. Set aside.

Turn the dough out onto a well-floured work surface. Cut it into eight equal pieces — you can use a scale, but you should be fine as long as all eight dough balls are roughly the same size. One at a time, take a ball and knead it a bit to form a sphere. Using your thumb, punch a hole right through the center. Using your pointer and middle fingers, stretch the hole out until your dough ball resembles a typical bagel shape. Make sure that hole isn’t too small — your dough will keep expanding, meaning it might close up!

Place the newly-formed bagel on the prepared baking sheet. Repeat with the remaining dough balls. Cover the baking sheet with a tea towel or plastic wrap and let stand for 15-20 minutes.

Meanwhile, bring the 2 quarts of water to a boil with the baking soda and brown sugar. Preheat the oven to 425 degrees and prepare a wire rack next to your stove.

Once the water is boiling, add the bagels, one at a time, cooking each for 1 minute total, turning halfway through. Using a slotted spoon, remove the bagel from the solution and repeat with the remaining bagels.

Transfer the boiled bagels to the prepared baking sheet. Using a pastry brush, brush the top of each with egg wash or coconut oil, if you’d like to keep it vegan.

Pour the everything seasoning into a shallow bowl or onto a plate. One at a time, dip the top of the bagel in the seasoning, being sure to tilt it so the sides are covered. Return it to the baking sheet and repeat with remaining bagels.

Bake the bagels until golden brown and crisp, about 20 to 22 minutes. Let cool before eating with cream cheese, smoked salmon, and your favorite veggies! Bagels will be good for three days, or cut in half and freeze for up to 3 months.


Be safe and well, everyone. We’re going to make it through — together.

All my love,

Abby


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The Best Damn Chocolate Cake (vegan)

March 16, 2017 Leave your thoughts Print this page

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Hello. My name is Abby. And I like chocolate. Wait, correction. I love chocolate. Hang on, final correction. I AM FREAKING OBSESSED WITH CHOCOLATE AND WILL MARRY IT IF GIVEN THE OPPORTUNITY. There we go!

Chocolate has gotten me through a lot in my life, and for that, I am eternally grateful.

We’ve been eating a version of this cake in my family for years. The original recipe is from “Great Good Desserts Naturally” by Fran Costigan, a book that’s been sitting on our cookbook shelf for as long as I can remember.

The best part of this cake is that everyone can eat it. No, really, everyone. Which is why I decided to make it for the birthday of my dear friend Sophie.

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Guys, I’d like to introduce you to Sophie, a true soul sister of mine. We met through yoga last year and, after getting dinner together one night, became instant best friends. We share so much and I feel so grateful to have her in my life.

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Now, Sophie is a vegan…who also can’t eat gluten. Oh, I can see the reactions on your faces now. “What could she possibly eat? Grass? Air? Dirt?”

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Contrary to what may be depicted in this incredibly amusing meme, gluten-free vegans can actually eat quite a lot. Rice. Beans. Quinoa. All veggies and fruits. Potatoes and sweet potatoes. Nuts. Avocados. Dark chocolate. There’s plenty if you explore your options!

But when it comes to dessert, baking without dairy, eggs or flour can be a bit tricky. I’ve made plenty of vegan or gluten-free treats in my time, but rarely have I succeeded at simultaneously accomplishing both. But when Sophie’s 18th birthday came around on February 22nd, I knew I had to find a way to make a delicious dessert that fit the bill.

And this cake did the trick!

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By substituting wheat flour with gluten-free baking mix or gluten-free oat flour, you can make this delectable vegan chocolate cake for your Celiac or gluten-intolerant friends. And guess what? It still tastes incredible: moist, fudgy and so chocolaty you might go into cacao-induced shock.

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While the cake itself is beyond yummy, I think my favorite part of this dessert is the frosting. It’s like eating the lovechild of chocolate pudding and ganache. AMAZING.

And did the vegan enjoy her birthday cake? I think she did!

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The Best Damn Chocolate Cake (vegan)

Do you have vegan friends? Do any of them have a birthday coming up? No need to fear, this vegan chocolate cake is here! Moist, unbelievably chocolaty and quite easy to prepare, this beauty is sure to impress your herbivorous and omnivorous friends alike. Feel free to double the recipe and increase the number of layers!

Adapted from Fran Costigan’s “The Chocolate Cake to Live For” 

Ingredients

Prep Time 1 hr 30 min
Cooking Time 30 min
Total Time 2 hr
Yield ~12 servings

FOR THE FROSTING:

1 1/2 cups of cocoa powder (please use the best stuff you can get your hands on!)

3/4 cup of sugar

1/2 teaspoon of sea salt

1 cup of boiling water

1 cup of maple syrup

2 tablespoons of vanilla extract

1/4 cup + 3 tablespoons of cornstarch or arrowroot, dissolved in 1/2 cup of water

FOR THE CAKE:

1 cup of whole wheat pastry flour + 1 cup of all-purpose flour, or sub gluten-free all-purpose flour

2 teaspoons of baking powder

2 teaspoons of baking soda

1 teaspoon of salt

1/2 teaspoon of cinnamon

3/4 cup of cocoa powder

1/2 cup of sugar

1/2 cup of vegetable oil

1 cup of maple syrup

1 cup of unsweetened vanilla soy milk or almond milk

1 cup of water

2 teaspoons of vinegar

1 tablespoon of vanilla extract

Splash of almond extract

Directions

FOR THE FROSTING:

In a high-speed blender, blend the cocoa powder, sugar and salt until well-combined. With the blender running on medium-low speed, pour in the boiling water. Stop the blender and scrape down the sides, then add the maple syrup and vanilla. Blend to incorporate.

Meanwhile, whisk together the cornstarch or arrowroot with the water until dissolved. Set aside.

Pour the chocolate sauce into a small saucepan. Heat over medium until the mixture comes to a boil. Once bubbling, slowly pour in the cornstarch/arrowroot, whisking constantly to prevent clumps from forming. Continue boiling for another 30 seconds, then remove from the heat. Keep whisking until thickened. Pour into a heat-proof container or boil and let cool in the fridge for at least two hours.

FOR THE CAKE:

Preheat the oven to 350 degrees. Line two 9-inch circular pans with parchment paper and grease well. Set aside.

In a large bowl, whisk together all of the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, cocoa powder and sugar). Add the wet ingredients (vegetable oil, maple syrup, milk, water, vinegar and extracts). Whisk to combine.

Evenly distribute the batter between the two circular pans. Tap gently to spread the batter out.

Bake in the preheated oven until a toothpick comes out just barely clean, about 25 minutes. Be mindful: it could be closer to 20 if your oven runs hot, or closer to 30 if your oven runs cool.

Once the cakes come out of the oven, let them cool in their pans for half an hour, then transfer to cooling racks and let come to room temperature before frosting.

TO ASSEMBLE:

Take a piece of wax paper and lay it on top of a cutting board. Gently place one of the cakes on top of it. Using an inverted spatula, take a generous dollop of frosting and spread it all around the cake. Once sufficiently frosted, place the other cake directly on top of the first one. Use the rest of the frosting to cover the cake completely in chocolaty goodness. Eat what you don’t use.

Put the cake in the fridge for an hour before slicing and serving.


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Here’s to another year of tasty treats for my favorite vegan! <3


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The Best Damn Chocolate Cake (vegan)

March 4, 2017 Print this page

Do you have vegan friends? Do any of them have a birthday coming up? No need to fear, this vegan chocolate cake is here! Moist, unbelievably chocolaty and quite easy to prepare, this beauty is sure to impress your herbivorous and omnivorous friends alike. Feel free to double the recipe and increase the number of layers!

Adapted from Fran Costigan’s “The Chocolate Cake to Live For” 

Ingredients

Prep Time 1 hr 30 min
Cooking Time 30 min
Total Time 2 hr
Yield ~12 servings

FOR THE FROSTING:

1 1/2 cups of cocoa powder (please use the best stuff you can get your hands on!)

3/4 cup of sugar

1/2 teaspoon of sea salt

1 cup of boiling water

1 cup of maple syrup

2 tablespoons of vanilla extract

1/4 cup + 3 tablespoons of cornstarch or arrowroot, dissolved in 1/2 cup of water

FOR THE CAKE:

1 cup of whole wheat pastry flour + 1 cup of all-purpose flour, or sub gluten-free all-purpose flour

2 teaspoons of baking powder

2 teaspoons of baking soda

1 teaspoon of salt

1/2 teaspoon of cinnamon

3/4 cup of cocoa powder

1/2 cup of sugar

1/2 cup of vegetable oil

1 cup of maple syrup

1 cup of unsweetened vanilla soy milk or almond milk

1 cup of water

2 teaspoons of vinegar

1 tablespoon of vanilla extract

Splash of almond extract

Directions

FOR THE FROSTING:

In a high-speed blender, blend the cocoa powder, sugar and salt until well-combined. With the blender running on medium-low speed, pour in the boiling water. Stop the blender and scrape down the sides, then add the maple syrup and vanilla. Blend to incorporate.

Meanwhile, whisk together the cornstarch or arrowroot with the water until dissolved. Set aside.

Pour the chocolate sauce into a small saucepan. Heat over medium until the mixture comes to a boil. Once bubbling, slowly pour in the cornstarch/arrowroot, whisking constantly to prevent clumps from forming. Continue boiling for another 30 seconds, then remove from the heat. Keep whisking until thickened. Pour into a heat-proof container or boil and let cool in the fridge for at least two hours.

FOR THE CAKE:

Preheat the oven to 350 degrees. Line two 9-inch circular pans with parchment paper and grease well. Set aside.

In a large bowl, whisk together all of the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, cocoa powder and sugar). Add the wet ingredients (vegetable oil, maple syrup, milk, water, vinegar and extracts). Whisk to combine.

Evenly distribute the batter between the two circular pans. Tap gently to spread the batter out.

Bake in the preheated oven until a toothpick comes out just barely clean, about 25 minutes. Be mindful: it could be closer to 20 if your oven runs hot, or closer to 30 if your oven runs cool.

Once the cakes come out of the oven, let them cool in their pans for half an hour, then transfer to cooling racks and let come to room temperature before frosting.

TO ASSEMBLE:

Take a piece of wax paper and lay it on top of a cutting board. Gently place one of the cakes on top of it. Using an inverted spatula, take a generous dollop of frosting and spread it all around the cake. Once sufficiently frosted, place the other cake directly on top of the first one. Use the rest of the frosting to cover the cake completely in chocolaty goodness. Eat what you don’t use.

Put the cake in the fridge for an hour before slicing and serving.


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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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