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Cupcakes So Good They'll Make You Hum

partysugar — Fri, 28 Aug 2009 10:30:10 -0700

Last week my sister hosted a Summer cocktail party that doubled as a birthday celebration for two friends. Since I've been known to make birthday cakes in the past, she asked me if I could do two cakes for the party. Immediately I began to worry: baking and assembling two cakes requires a lot of time. Just as I was starting to panic, I remembered the ingenious invention that is the cupcake! Each birthday girl could get her own minicake topped with a candle. Inspired by our slideshow of unconventional cupcake recipes, I decided to make hummingbird cupcakes. A native to the South, hummingbird cake is a cream cheese-frosted white cake with crushed pineapple, coconut, mashed bananas, and walnuts mixed into the batter. It's sweet, moist, fruity, crunchy, creamy, and divine - quite simply, it's everything you want in a cupcake. Although the pineapple topping is extra work, it's worth it. The cupcakes wouldn't be the same without the feathery juicy dried pineapple. To take a look at the recipe I used, read more.

Hummingbird Cupcakes
From Martha Stewart

Ingredients

3 cups all-purpose flour, plus more for pan
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted and cooled
2 teaspoons pure vanilla extract
2 cups sugar
3 large eggs
2 cups mashed ripe banana (about 3 large)
1 can (8 ounces) crushed pineapple, drained
1 cup chopped walnuts or pecans
1 cup coconut flakes
Cream Cheese Frosting, recipe below
Dried Pineapple Flowers, recipe below

Directions

Preheat oven to 350 degrees, with rack in center. Line cupcake pan with paper liners; set aside.
In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vanilla, and sugar until combined, about 2 minutes.
Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
In a medium bowl, stir together banana, pineapple, walnuts, and coconut. Add to egg mixture, mixing until combined. Stir in flour mixture.
Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 25 to 28 minutes.
Transfer to a wire rack to cool completely. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with dried pineapple flowers, if desired. Serve at room temperature.

Makes 24 cupcakes.

Cream Cheese Frosting

8 ounces cream cheese, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature
1 pound confectioners' sugar, sifted

In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and vanilla until light and creamy, about 2 minutes.
With mixer on medium speed, gradually add butter, beating until incorporated.
Reduce mixer speed to low. Gradually add sugar, beating until incorporated. Use immediately, or cover and refrigerate up to 3 days. Bring to room temperature before using.

Makes 3 cups.

Dried Pineapple Flowers

2 large or 4 small pineapples, peeled

Preheat oven to 225 degrees. Line two baking sheets with nonstick baking mats or parchment paper.
Using a small melon baller, remove and discard all pineapple skin.
Using a sharp knife, cut pineapple crosswise into very thin slices. Transfer slices to baking sheets.
Bake until tops look dried, about 30 minutes. Flip slices; bake until completely dried, 25 to 30 minutes more. Pinch center of each pineapple slice to shape into a cone, and let cool in a clean egg carton to form flowers. Refrigerate in an airtight container up to 3 days.

Makes about 2 dozen.

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Taste Test: Coconut M&Ms

YumSugar — Thu, 13 Aug 2009 11:30:56 -0700

After reading the comments on a recent M&M's quiz, I decided it was high time that I sample the new limited-edition Coconut M&M's from Mars.

Once a beloved snack of mine, I was around the candies so much in a former life that I ate myself sick of them. But these could be a different story. "Coconut M&M's? That's crazy!" a coworker said in passing. Indeed, it was. Upon glancing at the package, which featured the sultry Green M&M basking in the sun with a flower behind her ear, I immediately envisioned candy-covered morsels filled with flaky, sweet coconut, Mounds style. Did they live up to my expectations? Keep reading.

Come Party With Me: Technicolor Luau - Dessert

partysugar — Wed, 29 Jul 2009 12:50:07 -0700

When I hear the word luau, I immediately think of a creamy, cool coconut dessert. This recipe is just that; it combines two favorite pie flavors - key lime and coconut - into one fabulous finger-friendly dessert.

Key lime-coconut bars are ideal for a Saturday night bash. They must be made in advance, are bite-sized and easy to eat, and with their dusting of confectioners sugar and lime zest, look pretty delightful!

Sound scrumptious? Get the recipe.

Coconut Flan Two Ways - Beginner and Expert

YumSugar — Wed, 27 May 2009 05:50:28 -0700

This Summer, I won't be doing the tango off the coast of a tropical island, or setting sail in the Caribbean Sea. Instead, I'm enjoying the relaxing and budget-friendly staycation. But while kicking back at home, I'll be sure to incorporate tropical, Latin-tinged flavors, for a taste of the getaway I'll have someday. Case in point: a smooth, light coconut flan. In a pinch, I'll use condensed milk, or for a special weekend treat, I'll reduce the milk myself and add the solid white cream that tops coconut milk for an extra-sumptuous texture. Make either version of this exotic yet comforting dessert when you read more.

Beginner Coconut Flan
From Bon Appétit

Ingredients

1 14-ounce can sweetened condensed milk
1 1/3 cups whole milk
2 large eggs
2 large egg yolks
1/2 teaspoon vanilla extract
3/4 cup sweetened flaked coconut

Directions

Preheat oven to 350°F. Arrange six 3/4-cup custard cups in 13 x 9 x 2-inch baking pan.
Whisk first 5 ingredients in medium bowl to blend. Mix in coconut. Divide mixture among cups.
Pour enough hot water into pan to come halfway up sides of cups.
Bake flans until just set in center, about 30 minutes. Remove flans from pan and refrigerate until cold, about 2 hours. (Can be prepared up to 1 day ahead.)

Serves 6.

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Expert Coconut Flan
From Martha Stewart Living

Ingredients

2 cups sugar
1/4 cup water
3/4 cup unsweetened coconut cream (from one 13-ounce can coconut milk)
2 1/4 cups whole milk
1/4 teaspoon coarse salt
5 large eggs
1 teaspoon pure vanilla extract
2 tablespoons coconut flakes, toasted (optional)

Directions

Preheat oven to 325°F. Set out eight 6-ounce ramekins, and prepare an ice-water bath.
Bring 1 cup sugar and the water to a boil in a small saucepan over medium-high heat, stirring until sugar has dissolved. Continue to cook, without stirring, brushing down sides with a wet pastry brush to prevent crystals from forming, until syrup is medium amber, about 8 minutes.
Immediately submerge bottom of pan in ice-water bath to stop cooking.
Working quickly, pour a thin layer into each ramekin, swirling to coat bottom. (You won't use all the caramel; discard the remaining.) Place ramekins in a roasting pan.
Bring a pot of water to a boil. Remove from heat, and cover.
Bring coconut cream and milk to a boil in a saucepan, whisking to combine; remove from heat.
Whisk together remaining cup sugar, the salt, and eggs in a bowl. Whisking, gradually add coconut mixture. Whisk in vanilla.
Pour through a fine sieve into a large liquid measuring cup, and divide among prepared ramekins.
Add enough reserved hot water to roasting pan to come halfway up sides of ramekins. Carefully transfer to oven, and bake until just set, 55 to 60 minutes. Transfer ramekins to a wire rack to cool.
Cover with plastic wrap; refrigerate at least 6 hours (or overnight).
Let stand at room temperature about 10 minutes before unmolding. Run a thin knife around edge of each flan, and invert onto a plate. Garnish with coconut flakes if desired.

Serves 8.

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Coconut Cake Is a Spectacular Finish to Any Meal

partysugar — Sat, 16 May 2009 08:00:57 -0700

I love coconut cake. With its moist pudding-like cake layers, thick fruity filling, smooth cream cheese frosting, and crunchy toasted coconut flakes, it's a wildly scrumptious dessert. A cake like this doesn't magically appear; it takes time to make, but the final result, a sublimely fluffy, crowd-pleasing confection, is worth the effort. While there are many variations, this one with a guava curd filling is my current favorite - I've made it twice within the past month! First for a birthday party and then for a barbecue, but on both occasions, the cake was quickly devoured. To impress your friends with this marvelous coconut cake, check out the recipe and read more.

Coconut Cake
Modified from Food and Wine and Martha Stewart

Ingredients

For the cake
4 1/4 cups all-purpose flour
2 1/4 cups sugar
1 tablespoon plus 1 1/2 teaspoons baking powder
2 teaspoons kosher salt
2 sticks unsalted butter, softened
1 1/4 cups unsweetened coconut milk
3/4 cup water
2 teaspoons pure vanilla extract
6 egg whites
For the filling
3/4 cup sugar
1/4 cup cornstarch
1 cup passion fruit or guava nectar or puree*
4 egg yolks
vanilla bean-split, seeds scraped
1 stick unsalted butter, cut into tablespoons
For the topping
2 cups large, unsweetened dried coconut flakes
8 ounces (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners' sugar, sifted
3/4 teaspoon pure vanilla extract

Directions

Make the cake: Preheat the oven to 350°. Line the bottom of three 8-inch round cake pans with parchment paper and spray with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle, mix the flour, sugar, baking powder and salt at low speed.
Mix in the butter, coconut milk, water and vanilla until combined. Scrape down the bowl and beat at high speed until very smooth, 2 minutes.
In a medium bowl, using an electric mixer, beat the egg whites until soft peaks form, 2 minutes. Fold half of the egg whites into the batter until incorporated, then fold in the remaining whites until no streaks remain.
Divide the batter among the cake pans. Bake for about 45 minutes, until a toothpick inserted in the centers comes out clean. Cool the cakes in the pans on a rack for 15 minutes, then invert them and let cool completely, about 2 hours.
Meanwhile, make the filling: In a saucepan, whisk the sugar and cornstarch. Whisk in the passion fruit nectar, egg yolks and vanilla seeds and cook over moderate heat, stirring constantly, until thick, 6 minutes. Remove from the heat; whisk in the butter, 1 tablespoon at a time, until incorporated. Scrape the filling into a glass bowl, press a sheet of plastic wrap on the surface and refrigerate until chilled, about 2 hours.
Set one layer on a cake plate. Spread with 1/2 of the filling. Top with another cake layer and the remaining filling. Cover with the third and final layer of cake. Refrigerate until firm, 1 hour.
Meanwhile, make the topping: Spread the coconut on a large rimmed baking sheet. Bake for 5 minutes, stirring once, until lightly toasted. Let cool.
Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth.
Frost the top and side of the cake and coat with the coconut. Refrigerate for 1 hour before serving.

Serves 8-12.

*The original recipe in Food & Wine calls for passion fruit nectar, but I could not find it anywhere so I substituted guava nectar.

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Come Party With Me: Engagement Party - Dessert

partysugar — Wed, 15 Apr 2009 11:30:35 -0700

Since the cake is a huge part of your wedding day, when planning the engagement party, select a dessert that is not cake based and totally different from what you want to serve on the big day.

For Ronda and James's Latin-inspired affair, I'm making caramel-coconut shortbread. Cut into rectangles or squares, it's ideal because no utensils are necessary. Although this dessert has several components, it's far from intimidating and comes together quickly. Get the easy recipe when you, read more.

Caramel-Coconut Shortbread
From Everyday With Rachael Ray

Ingredients

1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1 3/4 cups flour
1/2 teaspoon salt
14 ounces soft caramel candies
5 tablespoons heavy cream
2 cups shredded coconut, toasted
1 cup chocolate chips, melted

Directions

Preheat the oven to 350°.
Using a mixer, beat the butter and sugar on high speed until fluffy, about 3 minutes. Mix in the vanilla.
In a medium bowl, whisk together the flour and 1/4 teaspoon salt, then add to the butter mixture. Mix on low speed just until the dough comes together.
Press evenly into a 9-by-13-inch baking dish. Using a fork, prick the dough at 1-inch intervals. Bake until golden, 20 to 22 minutes.
In a medium saucepan, melt the caramels with the cream and remaining 1/4 teaspoon salt over medium heat. Stir in the coconut, then spread over the shortbread.
Using a spoon, drizzle the chocolate on top. Let cool completely before slicing.

Makes 24.

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Fast & Easy Dinner: Coconut Lime Chicken Soup

partysugar — Wed, 15 Apr 2009 06:50:04 -0700

This fragrant and scrumptious recipe is a cinch to throw together, making it the perfect midweek pick-me-up. It combines the exotic freshness of Thai cuisine with the comforting classic, chicken soup.

Although the ingredient list only calls for carrots, I plan on throwing in lots more vegetables like asparagus, green onions, and mushrooms. Feel free to do the same! To get the recipe, which is a great use for leftover chicken, read more.

Coconut Lime Chicken Soup
From Better Homes and Gardens

Ingredients

1 2- to 2-1/2-lb. deli-roasted chicken
1 15-oz. can unsweetened coconut milk
2 cups water
1/4 cup lime juice (2 medium limes)
3 medium carrots, thinly-sliced diagonally (about 1-1/2 cups)
1 Tbsp. soy sauce
2 tsp. Thai seasoning blend
1/4 tsp. salt
Fresh cilantro, optional for serving
Lime wedges optional for serving

Directions

Remove and discard skin and bones from chicken. Shred chicken.
In large saucepan combine shredded chicken with coconut milk, water, lime juice, sliced carrots, soy sauce, the 2 teaspoons Thai seasoning and salt.
Bring to boiling; reduce heat and simmer, covered, 8 minutes or until carrots are crisp-tender.
To serve, sprinkle bowls of soup with additional Thai seasoning and cilantro. Pass lime wedges.
Serves 4.

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Go Bananas For Frozen Chocolate-Covered Banana Bites

YumSugar — Mon, 13 Apr 2009 20:09:22 -0700

Every so often I come across a simple recipe and wonder - why on earth didn't I think of that?! While browsing a recent issue of Bon Appétit, this was the case with frozen chocolate-dipped bananas. Frozen chocolate banana Popsicle are a fave, but, with their variety of toppings, these bites are even better!

The banana bites are quick to make and once the dipping and coating starts, things get messy. Kids would have a great time preparing them.

Toasted hazelnuts, shredded coconut, crushed creme-filled cookies. and chocolate covered pretzels were my toppings of choice. Be sure to remove the bites from the freezer at least 10 minutes before serving, so the frozen banana can slightly soften. If you have extra candy from Easter lying around, melt it down or crush it up to get started on your own scrumptious banana bites! For the recipe, read more.

Frozen Chocolate Dipped Banana Bites
From Bon Appétit

Ingredients

2 cups bittersweet chocolate chips
2 tablespoons canola oil
Assorted toppings (such as crushed chocolate sandwich cookies, toffee bits, Butterfinger candy bars, chopped salted peanuts toasted shredded coconut, crushed chocolate dipped pretzels, crushed pretzels, chopped hazelnuts)
3 ripe bananas, cut into 1/2 inch thick slices

Directions

Stir chocolate and oil in heavy small saucepan over low heat just until smooth. Let stand 15 minutes to cool.
Place each topping in separate shallow dish. Line baking sheet with foil. Arrange banana slices on foil. Using fingers or utensil, dip 1 banana slice in chocolate, coating completely. Shake off excess chocolate.
Drop dipped banana in 1 topping. Using clean hand or utensil, sprinkle more topping over banana to coat; transfer to foil-lined sheet.
Repeat with remaining bananas, chocolate, and toppings. Freeze until firm, about 3 hours, then serve.

Makes 36 banana bites.

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Fast & Easy Dinner: Coconut Chicken With Snow Peas

partysugar — Tue, 10 Mar 2009 06:50:47 -0700

Everyday chicken doesn't have to be boring, especially when using exotic ingredients.

With its coconut milk, fresh ginger, and fish sauce, this recipe is inspired by Thailand. It's surprisingly quick to make - you simply boil the sauce components and toss in the chicken pieces - and delicious to eat.

If you dislike cilantro, substitute finely chopped basil. For the recipe, read more.

Coconut Chicken With Snow Peas
From Good Housekeeping

Ingredients

1 cup jasmine rice or long-grain white rice
1 can (14-ounce) light coconut milk
1 cup chicken broth
1 tablespoon cornstarch
4 thin slices fresh ginger
2 strips (3 inches each) fresh lime peel
1 pound skinless, boneless chicken-breast halves, cut into 1/2-inch-wide strips
6 ounces (about 2 cups) snow peas, strings removed
1 tablespoon less-sodium fish sauce
1/4 cup loosely packed fresh cilantro leaves, chopped
Lime wedges

Directions

Prepare rice as label directs.
Meanwhile, in 12-inch nonstick skillet, stir together coconut milk, broth, cornstarch, ginger, and lime peel; heat to boiling over medium-high heat, stirring frequently. Boil 1 minute.
Add chicken and snow peas to skillet; cover and cook 4 to 5 minutes longer or until chicken loses its pink color throughout.
Remove skillet from heat; stir in fish sauce and cilantro. Serve with rice and lime wedges.

Serves 4.

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Hostess-Inspired German Chocolate Cupcakes

YumSugar — Mon, 09 Mar 2009 16:15:40 -0700

For my uncle's birthday, I always bake him a German chocolate cake. However, this year I was bored with the regular old recipe and decided to try something new. Inspired by the classic Hostess Cupcakes, I created a rich German chocolate variation. First, I baked a moist chocolate cupcake. Next, I filled it with a coconut-pecan mixture. Finally, I topped it with a luscious layer of chocolate ganache.

Although the cake, ganache, and filling are simple to make, assembling the cupcake is more difficult. I tried using a pastry bag to stuff the center of the cupcakes, but quickly realized the pecans were too large and clogged the tip. Determined to fill the cakes, I used my finger to create a small cavity on the bottom of each cupcake and gently placed the filling inside. Any minor cracks were covered with thick a layer of ganache, so luckily, none of my guests noticed! To make your own scrumptious Hostess-inspired German chocolate cupcakes, read more.

German Chocolate Cupcakes
Adapted from Food & Wine

Ingredients

Cake
1 cup sugar
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder, preferably Dutch process
1 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of salt
2 large eggs
1/2 cup cold strong brewed coffee
1/2 cup buttermilk
1/2 teaspoon pure vanilla extract
4 tablespoons unsalted butter, melted
Ganache
1 cup heavy cream
1/2 pound imported semisweet chocolate, finely chopped
Nut Filling
2 large egg yolks
1/2 cup sugar
3/4 cup evaporated whole milk
3 tablespoons unsalted butter, cut into small pieces
1 cup coarsely shredded sweetened coconut (about 2 1/2 ounces)
1 cup coarsely chopped pecans (about 4 ounces), toasted
3/4 teaspoon pure vanilla extract

Directions

Toast pecan pieces at 350°F for 8-10 minutes until fragrant. Keep a close watch and occasionally toss the pecans to ensure that they don't burn.
Make the cake: Preheat the oven to 350°F. Butter and flour a muffin pan. In a bowl, sift together the sugar, flour, cocoa, baking soda, baking powder, and salt.
In another bowl, whisk together the eggs, coffee, buttermilk, and vanilla.
Beat the coffee mixture into the dry ingredients in 2 batches with an electric mixer on low speed. Beat in the butter. Pour the batter into the prepared muffin tin and bake for 8-12 minutes, or until a cake tester inserted in the center comes out clean.
Let the cakes cool in the pan on a rack.
Meanwhile, make the ganache: In a small saucepan, bring the cream to a boil over moderately high heat. Remove from the heat and stir in the chocolate.
Let stand for 1 minute, then whisk until smooth. Transfer the ganache to a bowl and refrigerate, stirring occasionally, until chilled and thickened, about 2 hours.
Make the nut filling: In a heavy medium saucepan, whisk together the egg yolks and sugar. Whisk in the evaporated milk and then the butter. Cook over moderate heat, stirring constantly, until the mixture thickens and lightly coats a spoon, about 10 minutes; do not let it boil.
Remove from the heat and stir in the coconut, pecans, and vanilla. Transfer to a bowl and let cool completely.
To fill the center of the cupcakes with nut filling, turn each cake upside down. Using your finger or a small spoon, carefully scoop out some of the cake to create a small hole. Gently insert the nut filling. Turn right side up.
Place on a cooling rack with either a pan underneath or wax paper to catch the extra ganache. If ganache is too hard, let it stand at room temperature and stir it briefly. Use a spoon to drizzle the ganache until the entire cupcake is covered. Place in a refrigerator or freezer to allow the ganache to set.
Top each cupcake with a dollop of nut filling. Enjoy.

Makes 12 cupcakes.

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