Light and fluffy!

It's been quite some time since I've actually posted something. I finally found time to squeeze in some baking last week, but had no time to actually put up a post.

So I've been trying to get my recipe right for a good and moist red velvet. I think I'm close, sorta. I don't know. This one I made was more moist than my previous ones, but still not quite what I would like. The frosting isn't your traditional cream cheese frosting. Although I like the cream cheese flavor and the fact that the normal frosting crusts up, it's way too sweet. So this time I took a swiss meringue frosting and added cream cheese to it. It came out very yummy and fluffy, but perhaps not enough cream cheese. I'll have to try adding a little more next time. The fluffiness of the frosting goes well with the denseness of the cake though I think. It's a nice balance. Only thing is that it doesn't hold up quite as well as I'd like it to when it's warm outside. Gotta work on that part.

So here we are with my second attempt at a coconut cupcake. The first time I made it, I had used coconut milk and the cake came out way too dense...me no like! So this time around, Annie gave me her coconut extract to try out and it was much better. I had baked this about 3 days prior to actually frosting it with the same cream cheese swiss meringue that I had used for the red velvet. Funny thing is that the cupcake was much more moist on the third day than it was on the first. I didn't like it all the first day...it was too dry. Seems like the sugars started coming out more after a few days. And again...the fluffy frosting went very well with the cake.

Coconut cupcake with cream cheese frosting

Last night I kept dreaming about baking, and then I woke up and started dreaming about baking again. But then I also had a dream with Demi Moore and Ashton Kutcher being in love while the Damn Yankee's song "Can You Take Me High Enough" played in the background. So I woke up wanting to bake and play the Damn Yankee song on my iTunes.

Today I baked a Coconut cupcake with cream cheese frosting, a recipe I found on The Joy of Baking website. Unlike many other recipes, this one calls for cake flour. I did make one rookie mistake though. The recipe called for 1 cup of sugar divided in half. Instead I added the whole cup to the batter and didn't divide the other half for the egg white section. So lession learned: always pre-read the recipe before baking.

At the end when the cupcakes were out of the oven and cooled off, I had a bite - and it was fabulously fluffy, light, moist, and not too sweet (considering I added more sugar). I think the cake flour really was key in giving the cupcake a fluffy texture. Also, the separation of the egg whites and yolks is also suppose to give the cake more volume and a lighter texture.

This is probably one of the best ones I've baked so far!! The frosting is pink because I didn't want white on white color scheme. Instead, I should've toasted the coconut shreads which would give it more color. Next time!

Below is the recipe from The Joy of Baking.

White Cupcakes:
1 3/4 cups (175 grams) sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, at room temperature
1 cup (200 grams) granulated whitesugar, divided
2 large eggs, separated
1 teaspoon pure vanilla extract
1 1/2 teaspoons of grated lime or lemon peel (optional)
1/2 cup (120 ml) milk
1/8 teaspoon cream of tartar

Cream Cheese Frosting:
2 1/3 cups (270 grams) confectioners sugar (icing or powdered sugar), sifted
3 tablespoons (45grams) unsalted butter, room temperature
1/2 teaspoon pure vanilla extract
4 ounces (113 grams) cream cheese, cold

Garnish:
Flaked or shredded coconut (can use sweetened or unsweetened coconut)



1. WhiteCupcakes:Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners.

2. Separate the eggs while they are still cold, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

3. In a mixing bowlsiftorwhisktogether the flour, baking powder, and salt. Set aside.

4. In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add 3/4 cup (150 grams) of the sugar and beat until light and fluffy (about 2-3 minutes). Scrape down the sides of the bowl. Add egg yolks, one at a time, beating well after each addition.Scrape downthe sides of the bowl.Beat in the vanilla extract andlimepeel (if using). Then,with the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.

5. In a clean bowl of your electric mixer, with the whisk attachment, (or with a hand mixer) beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup (50 grams) of sugar and continue to beat until stiff peaks form. With a rubberspatulagently fold a little of the whites into the batter to lighten it, and thenfoldin the remaining whites until combined. Do not over mix the batter or it will deflate.

6. Evenly fill the 12 muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool completely. With a knife or offset spatula, spread frosting on each cupcake. If you want to pipe the frosting, I like to use a large Wilton 1M (open or closed) star decorating tip. Garnish with coconut. These cupcakes are best the day they are made but they can be stored in the refrigerator for a few days. Bring to room temperature before serving.

7. Cream Cheese Frosting:In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the sugar.Scrape downthe sides of the bowl. Add the cream cheese and beat on high speed until frosting is light and fluffy (about 3-5 minutes).

Say Cheese :-)

I'm on a roll...I keep pumping these babies out of the oven (and no, I'm not pregnant). I try to find recipes and inspiration from just surfing the net and seeing what others are baking. There are so many that I am planning on trying. I will get to them soon.

Anyway, today Brian and I went to Tiburon for a company BBQ. Too bad Team USA lost :-) Boo! So for the BBQ, everyone is expected to bring a dish. Of course, I saw this as an awesome opportunity to bake more and have people eatting it.

Today's menu is Mini Cheesecakes. Super simple recipe, but I had one problem with it. The cookie crust tends to fall apart easily. There were two types: 1. Honey Graham Crackers and 2. Oreos. I realized that after the cheesecakes are baked, it's best to refrigerate them for a few hours before consuming. I also added strawberry jam to the top to give it flavor. I must they it was pretty delish and I love that they are bite size.

Is there such a thing as too much chocolate?

It's 3am on a Friday night and I'm starting to feel tired now. I just got back from dinner with friends - Jenn, Liv, Asahi, Dave, and Steve. We celebrated Asahi's birthday at La Mediterrane in the Castro - always a great time.

Today I baked a Chocolate cupcake with Chocolate cream cheese frosting. It was definitely a very chocolate rich recipe that I found on someone else's blog. There were mixed reviews - too rich, too sweet, or excellent. Those who loved chocolate loved my cupcakes and those who don't love chocolate thought it was ok. Can't satisfy everyone. I thought it was a chocolate lover's dream come true. It semi-sweet chocolate pieces made the cupcake much more richer than any other cupcake bather I've made. It was very dense and thick.

Presentation wise, I think the frosting looks like a big dookie on a cupcake. Chocolate on chocolate just doesn't make the overall presentation pop. There's no contrast in colors. I tried using different color sprinkles, but that didn't work.


So far I've been making frosting with cream cheese and it's very difficult to decorate with that type. I need to start making more buttercream frosting, especially swiss merengue (suggested by Stephanie).