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Maddalena Fuller

Nov
03

Coconut Cream Cupcakes

  • 2+ 3/4 all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 + 3/4 cups sugar
  • 1 cup butter
  • 1 cup coconut milk
  • 4 large eggs, separated
  • 1 tsp vanilla
  • 1 cup buttermilk

Combine the wet ingredients, and add to the dry ingredients. Whip the egg whites separately and add them last. Spread the mixture into 18 muffin holes and bake for approximately 25 minutes.

Icing

  • 8oz. package of cream cheese
  • 1/2 cup butter
  • 1-2 cups icing sugar
  • 1/8 cup coconut milk
  • 1 tsp vanilla
  • lightly toasted almonds and coconut to dust cupcakes

P1010025

Delicious wholesome carrot-bran molasses muffins

  • 3 cups flour
  • 1 tsp baking soda
  • 1 + 1/2 tsp baking powder
  • 1 tbsp cinnamon
  • 2 cups of bran
  • 4 eggs
  • 1 + 1/2 cups veg oil
  • 1 + 1/4 cps dark brown sugar
  • 3 cups grated carrot
  • 1 cup raisins
  • 1/2 cup molasses

Bake for 25 minutes at 350 degrees.


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Sep
19

P1010013

Start with:

  • 1.2 cupĀ  butter
  • 1 cup sugar
  • 2 eggs

Add

  • 1 cup sugar
  • 1/2 cup cocoa
  • 1.2 cup buttermilk/plain yogurt

Add:

  • 2 cups sifted cake flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup buttermilk/plain yogurt

Icing:

  • 2 tbsp butter
  • 2 tbsp cocoa
  • 1/2 cups icing sugar, or as needed

Bake the cake at 350 degrees for approximately one hour in a bundt pan, or for 35 minutes in two seperate round cake pans.


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