Chocolate Coconut Cupcakes Recipe Tutorial & Video

Copyright 2017-2018 by Lisa Maliga

Chocolate Coconut Cupcakes Recipe Tutorial

For lovers of chocolate and coconut! The virgin coconut oil and organic coconut palm sugar make these cupcakes healthier and more delicious. This recipe is from the book Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide by Lisa Maliga.

coconutchocolatecup9

CHOCOLATE COCONUT CUPCAKE INGREDIENTS:
1/3 cup dark chocolate, finely chopped [3 oz.]
1/3 cup Dutch-processed cocoa powder
3/4 cup hot water
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup organic coconut palm sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons virgin coconut oil [3 oz]
2 eggs, room temperature
2 teaspoons [fresh] lemon juice
1/2 teaspoon coconut extract
1 teaspoon vanilla

Makes 12 cupcakes

Oven temperature: 350 Fahrenheit/177 Celsius

Directions:

Place the chopped chocolate and sifted cocoa powder in a medium bowl. Pour the hot water over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.

Add hot water to chocolate chunks and cocoa powder

Preheat oven to 350 degrees F. The rack should be in the center. Line a standard-size muffin pan with liners.

Sift the flour, sugar, salt and baking soda in a medium bowl; set aside.

In a small bowl, whisk the eggs thoroughly.

Whisk the virgin coconut oil, eggs, lemon juice and vanilla extract into the cooled chocolate. Add the flour mixture and mix until smooth. DON’T OVERMIX!

Fill cupcake liners 3/4 full. Bake until the cupcakes are set and just firm to the touch, 17 – 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, and then remove the cupcakes from the pan and place on the wire rack to cool completely.

 

Coconut Frosting

FROSTING INGREDIENTS:
3 1/4 cups powdered sugar
8 ounces butter at room temperature
2 teaspoons coconut extract
1 teaspoon vanilla
3 Tablespoons heavy cream
Shredded coconut for sprinkling [optional]

FROSTING DIRECTIONS:
With an electric mixer, beat together sugar and butter. Add coconut extract, vanilla and cream.
Mix on low until well blended, and then on medium for another two minutes.
Pipe onto cupcakes and top with a sprinkling of shredded coconut.

VIDEO TUTORIAL:

baking chocolate cupcakes and brownies a beginner's guide by lisa maliga

Amazon linkBaking Chocolate Cupcakes and Brownies: A Beginners Guide

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Blue Velvet Cupcakes Recipe Tutorial & Video

Copyright 2017-2018 by Lisa Maliga

Blue Velvet Cupcakes Recipe Tutorial

Get ready for any holiday or happy event with these delectable blue cupcakes topped with yummy cream cheese frosting. This recipe is from the book Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide by Lisa Maliga.

This recipe has a slightly different color than the one featured in my book as I used another  brand of gel food color. If using AmeriColor food gel, you’ll only need to add several drops rather than an entire bottle of conventional gel coloring. The color of these cupcakes turned out to be turquoise rather than sky blue.

bluevelvetcupcake318

 

BLUE VELVET CUPCAKE INGREDIENTS:
2 cups granulated sugar
8 ounces unsalted room temperature butter
2 Eggs [room temperature]
1 Tablespoon cocoa powder [sifted]
1.5 Tablespoons blue gel food coloring
2 1/2 cups sifted all-purpose flour
1 cup buttermilk, room temperature
1 Tablespoon vanilla
1 teaspoon salt
1/2 teaspoon baking soda
1 Tablespoon apple cider vinegar

Makes 24 cupcakes

Oven temperature: 350 Fahrenheit/177 Celsius

Directions:

In a large bowl cream together the room temperature butter and granulated sugar.
Add the eggs, one at a time.

in a small bowl mix 1 tablespoon cocoa powder and blue food coloring. when thoroughly mixed add to the large bowl and mix well.

Add the flour, salt and buttermilk alternating between the two ingredients so you don’t get any lumps.

In the small bowl, add the baking soda and vinegar. They’ll react together by fizzing up. Add to the large bowl, mixing well.

Scoop into cupcake liners.

Bake on center rack. Rotate pan midway through baking.

Bake for about 25 minutes.

Cream Cheese Frosting

FROSTING INGREDIENTS:
1/2 cup butter at room temperature
8 ounces cream cheese room temperature
2 teaspoons vanilla
2 1/2 cups confectioners’ or powdered sugar
Dash of fresh lemon juice
Sprinkles for decorating [optional]

FROSTING DIRECTIONS:
Beat softened butter and cream cheese on medium speed for about 3-4 minutes until completely smooth and creamy. Add the confectioners’ sugar and vanilla with the mixer running. Increase to high speed and beat for 1 minute. Add the lemon juice and beat until thick and creamy.

Pipe onto cooled cupcakes.

VIDEO TUTORIAL:

baking chocolate cupcakes and brownies a beginner's guide by lisa maliga

Amazon linkBaking Chocolate Cupcakes and Brownies: A Beginners Guide

Subscribe to:
The Discerning Readers’ Newsletter
Win free books and more!
http://eepurl.com/UZbE9

 

 

Green Velvet Cupcakes Recipe Tutorial + Video

By Lisa Maliga, copyright 2017-2018

Get ready for St. Patrick’s Day with these delectable green cupcakes topped with yummy cream cheese frosting.

greenvelvet

CUPCAKE INGREDIENTS

2 large eggs [room temperature]
1 cup sunflower oil OR vegetable oil
1 cup buttermilk
1 Tablespoon white vinegar
1 teaspoon pure vanilla
1.5 Tablespoons green gel food coloring
2 1/2 cups all purpose flour
2 cups sugar
1 1/2 Tablespoons cocoa powder
1 teaspoon salt
1 teaspoon baking soda

Makes 24 cupcakes

Oven temperature: 350 Fahrenheit/177 Celsius

CUPCAKE DIRECTIONS:

Preheat oven.
In a large bowl, whisk together eggs, oil, buttermilk, vinegar, and vanilla. Then stir in food coloring.
In a separate bowl, whisk together flour, sugar, cocoa powder, salt, and baking soda. Slowly whisk in the dry ingredients to the egg mixture until completely combined.
Pour batter evenly into cupcake liners. Bake for about 25-30 minutes, or until a toothpick inserted comes out clean. After about 10 minutes, remove from pans and cool completely on a wire rack.

Cream Cheese Frosting

This cream cheese frosting is easy to make and tastes different from vanilla buttercream. As cream cheese is softer than butter, you might want to take it out of the refrigerator a few minutes before making the frosting – especially if the weather and/or your kitchen is quite warm.

FROSTING INGREDIENTS

1/2 cup unsalted butter, room temperature
8 ounces cream cheese, room temperature
2 teaspoons vanilla
2 1/2 cups powdered sugar
Dash of fresh lemon juice

FROSTING DIRECTIONS: 

Beat softened butter and cream cheese on medium speed for about 3-4 minutes until completely smooth and creamy. Add the confectioners’ sugar, cream, and vanilla with the mixer running. Increase to high speed and beat for 1 minute. Add the lemon juice and beat until thick and creamy.

Video link: 

baking chocolate cupcakes and brownies a beginner's guide by lisa maligaAmazon link: Baking Chocolate Cupcakes and Brownies: A Beginners Guide

Subscribe to:
The Discerning Readers’ Newsletter
Win free books and more!
http://eepurl.com/UZbE9