A weekly visit to my favourite baking store or a home decor store or an art store is extremely vital to my mind, body & soul! I don’t necessarily need to empty my pockets or anything….just a walk around the aisles for no rhyme or reason, looking at the prettiness is an R & R for me. This time around, it was at a home decor store & it’s no surprise that I spent a ridiculous amount of time at the baking section.
“Oooooh a ceramic cake-stand in teal…I have to get one of these!.But oh! I just bought one in red…maybe next time! Let me pick up the large cupcake liners in pastel green…what a lovely color!” So I’m walking, I’m walking….”what’s this? A cupcake book!…Hmmm…must be expensive…Nope! 5 $….5$??…Sorry cupcake liners, maybe some other time!”
I was thrilled with my new find and couldn’t wait to get started on something! The book comprises cupcake recipes with fruits, nuts, chocolate, citrus, coffee & more. I decided try the Coconut raspberry & Pecan Praline Cupcakes.
Of course, I had to change the recipe just a smidge because I don’t use eggs and since I was baking at midnight, the stores were closed & I couldn’t buy some other speciality ingredients. But, I managed with whatever I had at home and my husband vouched that they tasted pretty good.
| RECIPE FOR EGGLESS COCONUT RASPBERRY CUPCAKES( makes 12 medium sized cupcakes) Having been quite against coconut in desserts, this cupcake definitely changed my mind! The sweet coconut merged with tart raspberries create the perfect flavours in the palate. INGREDIENTS 1.5 cups Self Raising Flour 1 cup Granulated sugar 1 tsp Baking Soda 1 tbsp vinegar 1 cup skimmed milk plus 1 tsp vinegar to make butter milk 6 tbsp oil 4 – 6 tbsp of hot water(depends on the flour…some need more, some need less) 1 tsp vanilla essence 1/4 th shredded sweet coconut Few squished raspberries, maybe 5 TOPPING Readymade vanilla buttercream frosting Raspberries to decorate Coconut flakes to decorate METHOD |
| RECIPE FOR EGGLESS PECAN PRALINE CUPCAKES(makes 12 medium sized cupcakes) This cupcake is loaded with the goodness & nuttiness of pecans & alongside the praline, it tastes divine!INGREDIENTS 1.5 cups Self Raising Flour 1 cup Granulated sugar 1 tsp Baking Soda 1 tbsp vinegar 1 cup skimmed milk plus 1 tsp vinegar to make butter milk 6 tbsp oil 4 – 6 tbsp of espresso coffee (depends on the flour…some need more, some need less) 1 tsp vanilla essence 1/2 cup pecans, chopped TOPPING Readymade chocolate frosting For praline, 100 gms chopped pecans 62.5 gms butter, softened 200 gms sugar METHOD 1.Preheat the oven to 350F. Place cupcake liners in the cupcake pan. 2.Combine flour, sugar & baking soda. 3.Add vanilla essence, oil, vinegar. In a separate bowl, combine milk with vinegar to make buttermilk and add to the flour mixture. 4.Mix well with a whisk to get a non lumpy batter. 5.Add 4 to 6 tbsp of espresso and mix. 6.Gently fold in the chopped pecans. 7.Fill 2/3 of cupcake liners with the batter & bake at 350 F for 20 – 25 min or until a toothpick comes out clean. 8. To make praline, Combine sugar, butter and 100 ml of water in a saucepan, bring to boil and simmer over medium heat until the mixture becomes a golden color. Stir in pecans and quickly pour onto an oiled tray. Allow to cool and harden before breaking into pieces. 9.Once the cupcakes cool, frost with buttercream and decorate with praline pieces. |
Hope you try these delicious cupcakes! I’m in love with this book and so eager to try all their flavour combinations!
