New Year’s Eve Cupcakes

Cooking escapade 1: accomplished.  

I had wanted to make a dessert for New Year’s Eve tomorrow anyway, so tonight was the perfect time to try out our little toddler baking experiment.  I decided to make cupcakes:  White chocolate, coconut, lime cupcakes.  We will frost them tomorrow with an orange cream cheese frosting and top with toasted coconut.

I decided not to go crazy and let Gabey do too much, since this was our first attempt.  Mostly I measured out ingredients and he dumped them in the bowl.  He also stirred (which he did quite well, with only minor hiccup explosion with the dry ingredients), banged the measuring cups together, and chewed on the whisk.  All in all, I would say it was a success.

The recipe was adapted from here.

White Chocolate Cupcakes

Servings: 16-18cupcakes

Ingredients

1 and 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1/3 cup butter, softened

3/4 cup sugar

2 large eggs

4 ounces good-quality white chocolate, chopped and melted (or seized into a thick paste, like ours.  cough, Gray, cough.)

1 teaspoon vanilla

1/2 cup shredded coconut

1 tsp lime zest

1-2 tablespoons lime juice

1 cup plus 1 tablespoon cream or milk

Instructions

1. Preheat the oven to 325 degrees.

2. Line a cupcake pan (or two) with the cupcake liners of your choice. (Turns out we didn’t have any…so we just sprayed the cupcake pan with nonstick spray.  What can you do, right?)

3. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

4. In the bowl of your standing mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy, about 2-3 minutes.

5. Add the eggs, one at a time, mixing well after each addition.

6. Add the “melted” white chocolate and vanilla, mixing well.

7. Alternately add the dry ingredients with the milk in 2-3 portions, mixing well after each addition.

8. Add lime zest and juice, and shredded coconut, and mixed until incorporated.

8. Divide the batter evenly into the prepared cupcake pan.

9. Bake the cupcakes until a tester inserted into the center comes out clean, about 17-20 minutes or so.  Let cool completely before frosting.

We have leftover orange cream cheese frosting from Christmas, so that’s what I’m using to ice these babies.  I’ll top with toasted coconut and voila!  Cupcakes made with the help of a wonderful budding little chef.

 

 

A successful night of baking, indeed.  (Quite a bit less successful when it comes to toddler finding a blue sharpie and subsequently drawing on daddy’s laptop.  FYI, hand sanitizer works pretty damn well for taking that sharpie out of plastic.)

And on that note, I’m off!

–Marn

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