gluten-free coconut cupcakes!!!!
if you do it right, gluten-freedom isn't at all like missing out.
and cake is pretty frickin' great anyway-
so cake done right AND gluten-free is definitely expert.
and not for nothin', but smaller paper-wrapped mini-cake will always be invited.
so, really it's probably a good idea to make some, y'know?
yeah, you know.
and i did just that.
coconut is tropical or whatever, but it reminds me of snow.
maybe because of those gross gummy balls you used to get at the vending machine?
but when NOvember is being grey all day,
and the skies are a little grumpy and heavy with precipitation,
coconut can come through like a silver lining, and light up your day with
a touch of sweet, fancy, new hottness that'll help you through it all.
i'm into that idea, and if i'm already about to get into some cuppiecakes?
why wouldn't i turn 'em up to eleven, right?
check the teleport:
CUPS AND CAKES!
with those heart of gold sprankles, too?
i'm into it.
i hand-mixed the whole thing, which i might not do, were i to do it again,
so, with that in mind, here's a slightly modified sequence of events
that will lead to your very own batch of these baddies-
preheat your oven to 360℉
in your truly necessary and oft underappreciated stand mixer, combine:
1 stcik softened vegan butter;
1/2 tsp salt;
1/2 cup brown sugar;
1/2 cup coconut sugar;
1/2 cup unsweetened unsulphured small-flake coconut;
1/2 cup unsweetened plain coconut yogurt;
2 tsp vanilla.
1 cup mama's coconut based flour;
1 cup bob's ap gf flour;
1/3 cup bob's rice-based 1:1 gf flour;
2 tsp baking powder;
1 tsp baking soda;
1 tsp xantham gum;
1 cup non-dairy milk.
whip it all up until smooth,
and spoon it evenly into cake-cup-lined cupcake tins,
and bake 'em for twenty-five minutes.
i'm gonna tell you- i only got seventeen cupcakes,
but they were seventeen perfect cupcakes,
so i'm counting that as a win.
that's the stuff.
the texture is great, no grit, no dryness, just soft succelence and sweet sexxxiness.
that's good stuff.
but, you're gonna need to frost these guys, neighbors,
and to do that you're gonna need to activate a little MORE coconut flavor.
too much is the right amount.
a batch of frosting goes like this:
2 cups powdered sugar;
6 T softened vegan butter;
1 tsp vanilla;
1 tsp coconut extract;
2 heaping T fresh finely-ground dried coconut;
>1/3 cup non-dairy milk-
whisked on high until turbofluffy and dope.
you'll know when it's ready, for sure.
it just needs to go round and round until it looks awesome.
that's all there is to it.
the month is escaping.
we're down to the last few days, and those seem to slip away into oblivion faster and faster.
it'll be december in hours,
and i'm just not ready.
there's still more to do than there will ever be time for,
and if it weren't for these early hours, i might not have any time for myself.
it's all really happening,
holiday time, pre-winter superfreezing snow time, work time, dog time, dinner time-
maybe i'll get better at it, or maybe it'll speed past so fast i won't need to;
never quiet, never soft.....