Cardamom Cupcakes [made with coconut flour!] + Lemon Cream Cheese Frosting

Cardamom Cupcakes [made with coconut flour!] + Lemon Cream Cheese Frosting

I was recently challenged to switch up flours and explore the benefits of coconut flour.  I've never had coconut flour, but will the recent health crazy for gluten-free, I thought I would give it a try.

The coconut taste is far from subtle, so I chose to compliment it rather than cover it up with a healthy addition of cardamom. Cardamom is one of my favorite spices and I definitely don't bake with it as much as I would like! The cakes were denser than a normal cupcake, but not that uber denseness you'll sometimes find with health desserts. The lemon cream cheese frosting was a no brainer for me as covering anything with cream cheese frosting is typically a good decision. 

While I do love me some good ole' AP, there are some benefits to baking with coconut flour. Mainly, it is rich in protein and so it is more filling.. That means you're more likely to have just one of these cupcakes (although, no promises). The other thing to note about baking with coconut flour is it is NOT a 1:1 substitute with wheat flour! Typically, you'll use about 1/4 cup coconut flour for every 1 cup of wheat flour. You can find more information about baking with coconut flour and purchase some for yourself here

Cardamom Cupcakes [made with coconut flour!] + Lemon Cream Cheese Frosting
Cardamom Cupcakes with Lemon Cream Cheese Frosting | Becca Bakes (www.becca-bakes.com)
Cardamom Cupcakes with Lemon Cream Cheese Frosting | Becca Bakes (www.becca-bakes.com)

 

Cardamom Cupcakes + Lemon Cream Cheese Frosting

Cardamom Cupcakes Ingredients:

  • 1/2 cup coconut flour
  • 6 eggs, at room temperature
  • 6 Tbs. raw honey
  • 6 Tbs. coconut oil
  • 2 Tbs. coconut milk, room temp. 
  • 1 tsp. vanilla extract
  • 1/2 tsp. ground cardamom
  • 1/4 tsp. baking soda
  • 1/2 tsp. apple cider vinegar

Cardamom Cupcakes Directions:

  1. Preheat the oven to 350 degrees and prepare a muffin tin with liners
  2. Combine the coconut flour and eggs until smooth.
  3. Add the remaining ingredients and stir well.
  4. Divide evenly between the muffin tins.
  5. Bake until golden and a toothpick comes out clean, about 20 minutes.
  6. Cool completely before frosting

Lemon Cream Cheese Frosting Ingredients:

  • 4oz cream cheese, softened
  • 1/8 cup butter
  • 1 tablespoons lemon juice
  • 1 teaspoons lemon zest
  • 1/2 teaspoon vanilla extract
  • 2.5 cups confectioners' sugar

Lemon Cream Cheese Frosting Directions:

  1. Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy.
  2. Add confectioners' sugar in 2 additions. Beat until creamy.
  3. Add more sugar or juice as needed for consistency, should be on the stiffer side. 

Cupcakes recipe from Empowered Sustenance 
Frosting recipe from All Recipes 
Photos by Zac Wolf Photography

MyMixx Week 4: Easy Australian Lamingtons

Star Market | MyMixx Ap | Shopping Trip | Becca Bakes (www.becca-bakes.com)
my-mixx.jpg

Week 4 and the final week of The MyMixx Challenge! For those of you just tuning in, I've been using the new MyMixx function in the Star Market app to develop a recipe using only on-sale items. This week highlights Sara Lee All Butter Pound Cake, Pillsbury Chocolate Frosting, and Stonewall Kitchen Strawberry Jam. Outside of this recipe, I've been using the app to shop for my weekly groceries and saved $10 this week alone! Throughout the course of the last 4 weeks that brings me to a total of about $70 in savings!! For one week and two people that is roughly 1 full week of free groceries for me - wow! I'm definitely going to keep using the Star Market app as well as the MyMixx feature. I have to say my favorite feature is getting an e-mailed receipt. I normally shove the paper one in my purse or a plastic bag never to be looked at again, but having an e-mailed receipt is great to refer back to and review my savings. 

I very vividly remember the first time I found out about lamingtons. It was 2010 and I was working in a cupcake shop that shared space with a catering company. The woman who owned the catering company was carefully preparing lamingtons for a dark chocolate first coat and told me their Australian origin and offered me a taste. I remember thinking "Pound cake covered in chocolate and coconut, huh?  Why isn't this more popular in the USA?!"At this time, I also had an Australian roommate and giddily returned home excited to tell her I had discovered a treat more appealing than veggie-mite. She had already won me over on TimTam Cookies but, I was excited to add lamingtons to repertoire of Australian dessert knowledge. 

It took five years for me to actually make my own lamingtons, but here we are. This recipe is your shortcut version, using frozen pound cake and canned chocolate frosting. There's something about the way the highly manufactured frozen brand of pound cake cuts into perfectly perfect squares that made it extremely appealing to use. There were barely any crumbs which made the whole dipping process infinitely easier. I'm really happy with how these lamingtons came out. I hope I don't have to wait another five years to have them again! 

Easy Australian Lamingtons Recipe | Becca Bakes (www.becca-bakes.com)
Easy Australian Lamingtons Recipe | Becca Bakes (www.becca-bakes.com)
Easy Australian Lamingtons Recipe | Becca Bakes (www.becca-bakes.com)
Easy Australian Lamingtons Recipe | Becca Bakes (www.becca-bakes.com)
Easy Australian Lamingtons Recipe | Becca Bakes (www.becca-bakes.com)
Easy Australian Lamingtons Recipe | Becca Bakes (www.becca-bakes.com)
Easy Australian Lamingtons Recipe | Becca Bakes (www.becca-bakes.com)

Lamingtons 

Ingredients:

Directions:

  1. Cut the pound cake into 1.5"x1.5"x1.5" squares, chill for 20 minutes
  2. Meantime, transfer container of chocolate frosting into a medium sized bowl and whisk in 1/2 cup milk, 1 tbsp at a time, until it reaches a pourable consistency. You may not use all the milk as you don't want it to get too thin. 
  3. Cut each cube of cake in half and spread 1/4 teaspoon of strawberry jam in between halves.
  4. Skewer the cube with a 6" skewer and use a spatula or spoon to thoroughly coat every side of the cube with chocolate frosting. Rest skewer on side of the bowl to allow excess chocolate to drip off for 1-2 minutes (see photos)
  5. Position chocolate-coated skewer over another bowl and cover all sides with chopped sweetened coconut
  6. Transfer to a wire-rack set over a baking sheet (to catch any dripping) and gently pull out skewer. Use coconut to cover any indent your finger might have made. 
  7. Transfer to freezer and allow to chill for 30 minutes before serving.
Easy Australian Lamingtons Recipe | Becca Bakes (www.becca-bakes.com)

This is a sponsored conversation written by me on behalf of Star Market. The opinions and text are all mine.



MyMixx Week 3: Egg-cellent Egg Bark

Easter Egg Bark | Becca Bakes (www.becca-bakes.com)

Week 3 of MyMixx and I have full gotten a swing of the Star Market app. I got a ton of items for the household and again saved over $15!! It's so nice the way the app organizes everything for me into departments of the store to making shopping even faster. In the MyMixx section, I took advantage of the extra savings on Easter candy - eggs galore! The bright pastels were calling my name. This egg bark is the perfect treat to either bring to a family gathering OR a good use of your leftover candy. If you chop the mini eggs small enough, no one will ever know it's Easter candy! I'm excited for the final week of my MyMixx challenge - I have some big plans.....

Easter Egg Bark | Becca Bakes (www.becca-bakes.com)
Easter Egg Bark | Becca Bakes (www.becca-bakes.com)

Egg-Cellent Egg Bark

Ingredients:

  • 1 bag Hershey's Cookies & Cream Eggs
  • 1 bag Hershey's Special Dark Eggs
  • 1 bag Cadbury Mini Eggs

Directions:

  • Line an 8x8 pan with parchment paper
  • In a double boiler or a metal bowl over a sauce pan with 1" of simmering water, melt the Cookies and Cream Eggs and pour into 8x8 pan. Chill for 1 hour.
  • Repeat by melting Special Dark Eggs, pour over Cookies & Cream layer and sprinkle chopped mini eggs on top. Chill for 1 hour
  • Cut bark into bite-sized pieces - enjoy!

Photos by: Zac Wolf Photography

This is a sponsored conversation written by me on behalf of Star Market. The opinions and text are all mine.

MyMixx Week 2: No-Bake Peanut Butter & Jelly Pie

  

No Bake Peanut Butter & Jelly Pie | Becca Bakes (www.becca-bakes.com)
mymixx-starmarket.jpg

Week 2 of the MyMixx Challenge! To recap, I'm using the MyMixx feature and the weekly coupon guide within the StarMarket app to grocery shop and create a baked good each week. Almost every single item shown above was on sale and I was able to save over $26 this week - crazy! I got more comfortable with how the app works and shopped much faster this week. My anchor ingredient from MyMixx was the Keebler ReadyCrust Graham Pie Crust. After I saw PB&J were also on sale - I came up with a plan.

This No-Bake Peanut Butter & Jelly Pie starts with a layer of mixed berry Bonne Maman jam - something that I rarely splurge on and was happy to see on sale. Next comes a generous layer of no-bake peanut butter cheesecake. I love the consistency and taste of freshly ground peanut butter, but there's something nostalgic for me about some creamy Skippy. Last a whipped cream topping and a garnish of Reese's Puffs. I haven't had Reese's Puffs since I was growing up and seriously questioned how I ever got away with eating a bowl of sugar for breakfast. After chilling  for a several hours, i didn't quite get the defined layers I was looking for but the mess tasted excellent. I'm looking forward to MyMixx Week 3! 

No Bake Peanut Butter & Jelly Pie | Becca Bakes (www.becca-bakes.com)
No Bake Peanut Butter & Jelly Pie | Becca Bakes (www.becca-bakes.com)
No Bake Peanut Butter & Jelly Pie | Becca Bakes (www.becca-bakes.com)
No Bake Peanut Butter & Jelly Pie | Becca Bakes (www.becca-bakes.com)
No Bake Peanut Butter & Jelly Pie | Becca Bakes (www.becca-bakes.com)
No Bake Peanut Butter & Jelly Pie | Becca Bakes (www.becca-bakes.com)

Peanut Butter & Jelly Pie

Ingredients:

Directions:

  1. In the bowl of a stand-mixer, beat the cream cheese until smooth, about 1 minute
  2. Add the sweetened condensed milk and peanut butter and mix until smooth
  3. Add the vanilla extract and lemon juice
  4. By hand, gently fold in the cool whip until fully incorporated
  5. Spread the jam in the bottom of the pie crust, about 1/4" thick
  6. Spoon the no-bake peanut butter cheesecake filling over the jam being careful to maintain clear layers. I found spooning several large dollops of peanut butter filling and then spreading was the easiest method. Using an offset spatula helps as well.
  7. Allow pie to chill in the refrigerator for 2-3 hours
  8. In the meantime, pour heavy whipping cream into a chilled glass or metal bowl and beat until soft peaks form. Gradually add the powdered sugar until blended and then do the same with the vanilla extract until stiff peaks form. Place in fridge until ready to use, I recommend making this close to the time the pie is done chilling. 
  9. Spoon or pipe whipped cream topping over the chipped peanut butter & jelly pie
  10. Top with Reese's Puffs Cereal for garnish

Photos by: Zac Wolf Photography

No Bake Peanut Butter & Jelly Pie | Becca Bakes (www.becca-bakes.com)

This is a sponsored conversation written by me on behalf of Star Market. The opinions and text are all mine.