I pulled another all nighter baking this past weekend, I was up until 7am and slept less than 2 hours because I had a 50 cupcake order for a birthday in the Keys, I was asked to make 3 dozen regular cupcakes and 1 dozen vegan. I made 24 coconut, 12 maple and 22 vegan pumpkin banana cupcakes. The event was in Islamorada at the Hawks Cay Resort where we stayed the night. There was plenty of food and free drinks which made my friend jealous 😛 and also plenty of dancing, overall it was a pretty good night even though I was on little sleep.
There’s the time on the oven when I finished all the baking, 5:32am. I still had to make frosting, put together the cake boxes, put them all in and put everything away.
Made a batch of my whipped cream cheese frosting to frost the 24 coconut cupcakes and the 12 maple cupcakes and still had a lot leftover. I added around 1-2 tablespoons of maple syrup to the remaining frosting for the maple cupcakes.
I had ordered some 10″ cake boxes online and was able to use then for this order to transport. I was able to fit 16 per box.
I added the frosting and dipped them in coconut flakes to make them look like snow balls, they came out very cute.
Used one of my cream cheese recipes and veganized it with vegan cream cheese and vegan butter.
Clockwise (the first picture is my aunt’s villa at the resort, the second is the view from my her villa, the third is the party space and the last is the Christmas tree in the lobby).
The cupcakes were presented on a cupcake tower on the gifts table.
The recipe for the coconut cupcakes is originally for a 9″ cake, I was able to get 24 cupcakes. The recipe calls for 1/4 cup water, I instead added 1/4 cup coconut milk.
Coconut cupcakes recipe
• 1/2 cup granulated sugar
• 5 tablespoons butter or stick margarine, softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon imitation maple flavoring
• 2 large eggs
• 1 1/4 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup 1% low-fat milk
• 1/4 cup maple syrup
Preheat oven to 350°F.
To prepare cupcakes, beat first 4 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/4 teaspoon salt in a bowl, stirring well with a whisk. Combine milk and 1/4 cup maple syrup. Add flour mixture to sugar mixture alternately with milk mixture, beginning and ending with flour mixture; mix after each addition.
Spoon batter into 12 muffin cups lined with paper liners. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Adapted from myrecipes.com
Vegan Pumpkin Banana Cupcakes
(Originally for bread (4 mini loaves or 2 big loaves)
• 1- 15 oz. Can Organic Pure Pumpkin
• 1/2 C. Very Ripe Banana (used 2 medium)
• 1 C. Turbinado Sugar
• 2 Tbsp. Ground Flaxseed
• 6 Tbsp. Warm Water
• 1/4 C. coconut oil (used safflower oil)
• 1 Tbsp. Molasses
• 1 tsp. vanilla Extract
• 1 1/2 C. Whole Wheat flour
• 1 1/2 Tbsp. pumpkin Pie Spice (used ground nutmeg, cinnamon and cloves)
• 1 tsp. Baking Soda
• 1/4 tsp. Salt (used Himalayan salt)
Preheat oven to 350°F. Combine flaxseed and water, leave it for at least 5 minutes. In a bowl combine flour, baking soda, salt and pumpkin pie spice; set aside. In a separate bowl combine the mashed banana, molasses, can of pumpkin, sugar, oil, vanilla extract and the flaxseed mix and mix with a mixer. Combine the wet and dry ingredients. I added some almond milk since they were going to be cupcakes and not bread. Spoon into lined muffin cups and bake for 35-40 min or until toothpick comes out clean. Let cool before frosting.
Adapted from veganyackattack.com
Vegan Cream Cheese Frosting
• 1 (8oz) package of vegan cream cheese (like Toffutti)
• 1/4 cup vegan butter, softened (Earth Balance Vegan Buttery Sticks)
• 1/4 cup maple syrup
• 1 tsp vanilla extract
Combine the cream cheese, butter, syrup and vanilla in a bowl: beat until smooth. Frost cooled cupcakes. Sprinkle with nuts if desired. Store in fridge. Makes for 1 1/2 dozen.