Kitchen Geek: cupcake

Salted Caramel Cheese Cupcake

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Caramel Cheese Cupcake
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Can we go ahead and just agree that one of God’s greatest masterpieces was the salted caramel flavor combination. Oh. my. goodness. Crystal clear blue waters and sunsets? Who needs em’, but if I see the words “Salted Caramel” on any food item I immediately have to have a bite of whatever it is or I will die a slow painful unmerciful death. Okay fine more like I’ll throw a tantrum until I get a bite and then I’ll savor every last second of the flavor and hope it lingers and saturates every single taste bud. I could write poetry about salted caramel and the beauty it beholds. Or I could just capture it in one single word. Yum. 
 
 
Serves : 24 


 
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Salted Caramel Cheese Cupcake</h2>

Ingredients 
 
For the crust: 
 
 
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1 heaping cup raw pecans 
1 tablespoon coconut oil 
1 tablespoon creamy almond butter 
2 tablespoons coconut flour 
2 tablespoons pure maple syrup grade B 
a few pinches of pink himalayan salt 
 For the filling: 
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1 heaping cup raw cashews (soaked at least for 4 hours, overnight is better) 
1/2 cup peeled & diced zucchini 
1/4 cup coconut oil, melted 
2 tablespoons pure maple syrup grade B 
2 tablespoons coconut palm sugar (If you don’t have coconut palm sugar just use another 2 tbs. of maple syrup for a total of 1/4 cup) 
1 tablespoon unsweetened vanilla almond milk 
1 tablespoon coconut water (I used Zico) 
1/2 tablespoon vanilla extract 
1/8 teaspoon pink himalayan salt 
The juice of one medium lemon 
 For the caramel: 
 
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1/2 cup grass-fed butter (or ghee) 
1 cup coconut palm sugar 
1/2 cup canned coconut milk, full fat (room temp.) 
3 cage-fee egg yolks 
few pinches of pink himalayan salt</div>
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Methods</div>
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1. Prepare the crust by placing the pecans in a food processor and grind them into fine meal. Add the rest of the crust ingredients and process again until well combined. Line the bottom of a mini cupcake pan with mini cupcake liners, then press the crust evenly into the bottom of the liners. Place the pan in the freezer to set, while you prepare the filling. 
 
2. In a high-powered blender, process the raw cashews until they are blended. Add in the zucchini, coconut oil, maple syrup, coconut palm sugar, almond milk, coconut water, vanilla extract, salt, and lemon juice. For the lemon juice go by taste as not to overdo it with lemon flavor. I started by juicing half of the lemon, mixing and tasting, and adding more. Add as needed to your preference. Then blend again until a super smooth and creamy batter is formed. If your batter is too thick try adding a little more almond milk or coconut water until the desired smooth creamy batter consistency is reached. 
 
3. Pour the cheesecake batter into a decorating bag or ziplock bag, cut a hole in the corner and then pour the filling on top of the crust almost to the top, leaving some room for the caramel. Allow to set in the freezer for at least an hour. While the filling is setting go ahead and make your caramel. 
 
4. To make the caramel, melt the grass-fed butter in a medium saucepan over low heat. Then add the coconut palm sugar and combine with the melted butter using a whisk. Now add the coconut milk and whisk again until combined. 
 
5. Stir in the egg yolks one at a time with the whisk until combined. Then stir in a few pinches of salt. Let the mixture sit over low heat for about 5 minutes, use a whisk to stir the mixture intermittently. 
 
6. Now turn up the heat to medium high until the caramel mixture starts to boil. Whisk then let boil for about 2 more minutes. Remove from heat, stir and allow to cool. At this point it should be the consistency of a thick soup and taste incredible. Go ahead, lick the whisk, I won’t tell. It will thicken as it starts to cool. 
 
7. Once your cheesecake bites are hardened, fill a decorating bag or a ziplock bag with the caramel and cut off the tip. Squeeze a dollop of caramel on the top of eat cheesecake bite and use the flat side of a spoon to evenly spread over the top. Once the caramel has set sprinkle pink himalayan salt on the tops. Store cheesecake bites in the freezer in between eating sessions and remove about 15 minutes or so before serving so they can thaw a bit. Enjoy! 
 
 
 
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Salted Caramel Cheese Cupcake

Caramel Cheese Cupcake Can we go ahead and just agree that one of God’s greatest masterpieces was the salted caramel flavor combinat...

Boston Cream Pie Cupcake

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Boston Cream Pie Cupcake</div>
 
 
This recipe is super easy. You’ll be in and out in an hour. It looks fancy schmancy but really it’s just two cupcakes sandwiched together with delicious crap in between and on top. Yum. 
 
 
Serves : 12-24, see notes 
 
 
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Boston Cream Pie Cupcake</h2>
 
 
Vanilla Cream 
 
Ingredients 
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2 organic cage-free egg yolks 
3 tablespoons raw honey, softened 
2 tablespoons coconut palm sugar 
2 tablespoons plus 1/2 teaspoon arrowroot starch/flour 
pinch of pink himalayan salt 
1 cup canned coconut cream/milk, full fat, room temperature 
1/2 teaspoon vanilla 
 
Cupcakes 
 
Ingredients 
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1 & 1/2 cups fine blanched almond flour (Honeyville) 
1 & 1/2 teaspoons baking powder 
1/2 teaspoon pink himalayan salt 
1/2 cup canned coconut cream/milk, full fat, room temperature 
6 tablespoons unsalted grass-fed butter, plus more for greasing 
3 organic cage-free eggs 
1 cup coconut palm sugar 
1 teaspoon vanilla 
 
Chocolate Ganache 
 
Ingredients 
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1 cup Enjoy Life Mini Chocolate Chips 
1/4 cup canned coconut cream/milk, full fat, room temperature 
4 tablespoons unsalted grass-fed butter 
1 teaspoon vanilla</div>
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Methods</div>
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1. Start by making the Vanilla Cream. In a small bowl whisk egg yolks together until smooth, set aside. In a medium saucepan combine honey, coconut palm sugar, arrowroot, and salt and stir over medium heat. Add milk in a slow steady stream. Stir and let cook until the mixture begins to boil and thicken, about 5 minutes. 
 
2. Pour 1/3 of the milk mixture into the yolks and stir together with a whisk until combined. Then pour back into the saucepan with the rest of the milk mixture and cook over medium heat, stirring often, until thick, about 3 minutes. Now stir in the vanilla. 
 
3. Use a fine sieve to pour the vanilla mixture through into a small bowl. Cover it with plastic wrap and press the wrap down directly on to the surface of the cream. Refrigerate until very cold, an hour at least. While you wait prepare your cupcakes and chocolate ganache. 
 
4. Preheat oven to 350. Grease a mini cupcake pan very liberally with butter. In a large bowl combine almond flour, baking powder and salt, use a fork to stir together. Warm coconut cream/milk and butter in a saucepan over low heat. 
 
5. Whisk together eggs and coconut palm sugar until frothy. Then fold in the dry mixture. 
 
6. Bring the coconut cream/milk and butter mixture to a boil. Add this mixture to the batter and whisk until smooth. Now stir in the vanilla. Pour batter into a Ziploc back and cut a small hole in the corner. Pour batter into the cupcake pan. If you are using a mini cupcake pan fill to the top. If you are using a standard cupcake pan fill only halfway up. Bake for 10-12 minutes for mini cupcakes, and 15 minutes for standard size cupcakes or until a toothpick comes out clean. While you are waiting for the cupcakes to cool, go ahead and make your chocolate ganache. 
 
7. Using the double boiler method melt together the chocolate, coconut cream/milk and butter. Once melted and combined stir in the vanilla. Transfer ganache to a Ziploc bag once it’s cool enough, and cut a small hole in the corner tip. 
 
8. Once your cupcakes are cool, remove two from the pan at a time. Squeeze a layer of vanilla cream over the top of one cupcake and then flip the other one upside down and use it to sandwich the two together. If you are using a standard cupcake pan, use a serrated knife to cut each cupcake in half and then follow the same instructions above. Then pour your chocolate ganache over the top and enjoy! 
 
 
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Notes: 
 
This recipe can be made using either a mini cupcake pan (24 count) or a standard cupcake pan. If you do mini cupcakes you will have enough to do two batches for a total of 24 cupcakes (1 mini pan will yield 12 finished cupcakes). If you use a standard cupcake tin your yield will be 12 cupcakes. 
 
Also you may have noticed above it says Coconut Cream or Coconut Milk. Coconut Cream can be found at health food stores like Sprouts or Whole Foods next to the regular coconut milk. I prefer it because it’s a little thicker than normal coconut milk, so if you can find it use it, if not coconut milk will work just fine. 
 
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Boston Cream Pie Cupcake

Boston Cream Pie Cupcake This recipe is super easy. You’ll be in and out in an hour. It looks fancy schmancy but really it’s just two ...