How to Make Coconut Cream/Custard Cupcake

This is a lovely subtle coconut cupcake. There is coconut and coconut milk in the cupcake and cream/custard filling. If you would like a stronger coconut flavor, you can add some coconut extract to the batter. I also love the toasted coconut on the top. I’ve added some gelatin to the whipped cream topping to help stabilize it. If it’s not too hot out and you’re eating these right away, then you can just use regular whipped cream.

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Ingredients for Custard/Cream:

3/4 cup Coconut Milk
3/4 cup Half & Half
3 Egg Yolks (save the whites for the cupcakes)
1/3 cup Sugar
2 tbsp Cornstarch
1/2 tbsp Butter
3/4 cup Flaked Sweetened Coconut
3/4 tsp Vanilla Extract
1/8 tsp Salt

Method:
– Whisk coconut milk, half & half and egg yolks in a jug. Set aside.
– In a heavy-based saucepan, mix sugar and cornstarch. Over medium-low heat, slowly whisk in egg/milk mixture.
– Stirring constantly with a wooden spoon, bring to a boil and boil for 1 min.
– Remove from heat and stir in butter, vanilla, salt and flaked coconut.
– Place cling film or plastic wrap on the surface to prevent a skin from forming. Cool completely.
Note: I remove the custard to a bowl to cool. If needed, you can place the bowl in an ice bath to cool more quickly.

Ingredients for Cake:

2 1/4 cups Flour
1 1/2 cups Sugar
2 1/2 tsp Baking Powder
1 tsp Salt
3/4 cup Coconut Milk
3/4 cup Shortening
1 tsp Vanilla Extract
1/2 tsp Almond Extract
3 Egg Whites
1 cup Flaked Sweetened Coconut

1-2 cups Flaked Sweetened Coconut, for toasting

Method:
– Preheat oven to 350ºF. Line 2 – 12 cup cupcake pans with cases.
– Mix together flour, sugar, baking powder, salt, coconut milk, shortening, vanilla extract and almond extract on low and then increase to high until light.
– Add in flaked coconut.
– In a separate bowl, whip egg whites until stiff peaks form.
– Gently fold egg whites into batter.
– Evenly divide batter between cupcake cases.
– Bake for 20 – 25 min. until golden brown or toothpick inserted comes out clean.
– Cool in pans for 10 min. before removing to wire rack to cool completely.

– Place coconut for toasting on a baking tray and bake until lightly golden brown.

Ingredients for Stabilized Whipped Cream:

2 tsp Gelatin
8 tsp Cold Water
2 cups Whipping Cream
1/2 cup Confectioner’s Sugar

Method:
– In a small saucepan, sprinkle gelatin over water. Let sit 5 min.
– Over a low heat, stir to dissolve gelatin.
– Cool to room temp. Make sure gelatin doesn’t set.
– Whip cream and confectioner’s sugar until soft peaks form. Slowly add gelatin to whipped cream.

To assemble cupcakes:
– cut a small hole in the top of each cupcake.
– Fill hole with some custard (placing custard in a piping bag makes this very easy and quick).
– Cover top of cupcake with whipped cream (I use a Wilton 1M nozzle in a piping bag).
– Sprinkle toasted coconut over top.

Note: If you’re not eating these right away, then keep them refrigerated.

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How to Make Gluten-Free Blueberry Cupcakes with Blueberry Buttercream

This is my one-bowl vanilla cupcake recipe http://www.youtube.com/watch?v=iF-islIWwV8 adapted to be gluten-free. Adding a little more moisture from the milk, shortening and blueberries helps keep the cupcakes moist while using rice flour.

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Vanilla Cupcakes:
2 1/4 cups rice flour
1 1/2 cups sugar
1 cup vegetable shortening
1 cup milk
2 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 large eggs
1 heaping cup of fresh blueberries

– Preheat oven to 350 F.
– Place cupcake cases in pan.
– Measure all ingredients, except blueberries, into the mixer bowl fitted with the paddle attachment.
– Mix at low speed until ingredients are combined.
– Scrape down bowl once.
– Mix on high speed until smooth and fluffy (about 2 min).
– Stir in blueberries.
– Scoop batter into prepared cupcake pans.
– Bake for 15 minutes, then rotate pans in oven. Continue to bake for another 5-10 min. until a toothpick inserted into the cupcakes comes out clean.
– Let cool for 10 minutes in pan before turning out onto wire rack to cool completely.

Blueberry Puree:
1 heaping cup of fresh blueberries

– place blueberries in a mini chopper or food processor and puree.
– strain/press through sieve.

Blueberry Buttercream Icing:
1 cup vegetable shortening
1/2 cup blueberry puree
5 1/2 cups confectioner’s sugar
1 teaspoon clear vanilla flavoring

– Place vegetable shortening in mixer and beat until fluffy. Add blueberry puree and mix.
– Add confectioner’s sugar and beat on low until combined, then high until fluffy. Add vanilla extract and mix.

How to Make a Gluten-Free Orange Almond Cake

This is a lovely recipe by Allyson Gofton that can be found on her website: http://www.allysongofton.co.nz/recipe/Orange-almond-cake/?r=2775&fs=1

I don’t have a large food processor, so I pureed my oranges in a mini chopper and then continued to mix everything in my mixer.

Using the whole orange gives the cake heaps of moisture and a not-too-sweet taste.

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Ingredients:

2 large oranges, unpeeled (navel oranges work well)
6 eggs
1 cup sugar
2 tablespoons lemon juice
1 teaspoon baking powder
3 cups ground almonds
¼ cup confectioner’s sugar to dust

1. Place the unpeeled oranges into a saucepan. Cover with water and simmer for 1 hour. Drain and leave until thoroughly cold.
2. Preheat the oven to 350ºF/180ºC. Grease and line a 9″/23cm cake tin with baking paper.
3. Cut the cooked oranges into quarters, remove the seeds and place in a food processor fitted with a metal blade. Process until finely chopped. Add the eggs, sugar and lemon juice and process for 1 minute.
4. Add the baking powder and ground almonds and pulse only to mix. Do not over-process.
5. Pour into the prepared cake tin.
6. Bake in the preheated oven for 50-60 minutes until golden in colour and a cake skewer (or toothpick) inserted comes out clean.
7. Stand in the tin for 10 minutes before turning out onto a cake rack to cool.
8. Sift over a thick layer of confectioner’s sugar.