What does one do on their solo day off for the week? Bake cupcakes of course! The wonderful Alex bought me this adorable box of Studio Oh! mini cupcake recipe cards. The 20 recipes (10 varieties each of cakes and frosting) feature the sweetest vintage illustrations, along with dreamy blurbs to set the scene for your culinary adventures. This is my first attempt at recreating their deliciousness, with my own (faux-alcoholic) twist.
Oh Baby, Coconut cupcakes
You’ve been at the Royal Hawaiian Hotel for some days now. In fact, you’re not sure how many days and know only that you are pleasantly sunburned. In the afternoon, your friend insists you order coconut cake. You don’t normally like coconut cake because it is so often cold and heavy and too sweet. But then, you are served this cake, fluffy, still a bit warm so the frosting melts, and you realise you’ve been living your life all wrong.
1 & 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter
1 cup sugar
1/2 teaspoon vanilla extract
1/2 cup coconut milk
4 egg whites
1/2 cup shredded sweetened coconut (*I used dessicated)
*I added 1 teaspoon rum essence, for a pirate feel
Preheat oven to 180 degrees; line muffin tin. In a small bowl, mix dry ingredients: flour, baking powder, salt. In a big mixing bowl, beat butter and sugar until fluffy. Beat in vanilla, then half of the flour mixture. Add coconut milk, then the rest of the flour mixture. In another large, clean bowl, beat your egg whites until stiff and glossy (*just like your man). Gently fold egg whites into batter, going slowly. When incorporated, stir in shredded coconut. Divide evenly in muffin tin and bake for 20-25 minutes. Makes 12 cupcakes.
Rum & Raspberry Frosting
The sun is showing its morning rays on the horizon as you tread across the soft, dewy grass. At the very moment that the sun illuminates the sky in fiery streaks of pink and orange, you spy what you are looking for. You pluck one of the tiny, ripe berries from the bush and bite into it – no one is around to see the juice running down your chin. In that moment, it’s just you, the soft morning air, and the luscious taste of sweet wild berries.
1/2 cup fresh or frozen raspberries
1 teaspoon lemon juice
1/2 cup butter
1 teaspoon vanilla extract
1/8 teaspoon salt
500g package powdered (icing) sugar
In a small microwave-safe bowl, drizzle berries with lemon juice. Microwave on high for five minutes. This will keep the frosting from becoming water, while the lemon juice keeps the flavour bright and pink. Let the raspberry mixture come to room temperature, then combine raspberries, butter, vanilla, and salt in a big mixing bowl and beat until creamy. Add powdered sugar one cup at a time until you reach your desired consistency. Frosts 12 cupcakes.