The Misfit Baker Turns 2

Where does the time go? In, seemingly, a blink of an eye, another year has past and today The Misfit Baker turns two. I cannot think of a better time to thank you. Whether you’ve been dropping in since the beginning or this is your first visit, whether you’re a regular commenter or a quiet observer, your presents is so very encouraging and appreciated. Thank You! :-)

I have many yummy ideas lined up for the year ahead! I hope you’ll join me!

 

Coconut Lime Cupcake With Matcha Frosting @ The Misfit Baker

 

Since (IMO) every party needs a cake, I got working on these summery, coconut-lime cupcakes. They aren’t overly sweet, which makes them perfect for people like me, who loves to spread their frosting on thick… Speaking of frosting, matcha is a beautiful compliment. However, if you’re fresh out of matcha powder, these cupcakes would also be lovely topped with a vanilla frosting, sprinkled with toasted coconut.

 

What’s you’re favorite celebration food?

 

Coconut Cupcakes With Matcha Frosting @ The Misfit Baker

 

 

Coconut-Lime Cupcakes

1/3 cup Coconut Oil

1 1/4 cup Unsweetened Coconut Milk Beverage (I used So Delicious)*

1 tbsp Finely Grated Lime Zest

1 tsp Vanilla Extract

1/2 tsp Coconut Extract

1 cup Sugar

2 cups All-Purpose Flour

1/2 cup Unsweetened Shredded Coconut

2 tsp Baking Powder

3/4 Salt

Matcha Frosting

 

Preheat oven to 350°F and line muffin tin with paper liners.

Warm the coconut oil and milk in a saucepan, until the oil melts. Remove from heat and stir in the zest and extracts. Set aside and allow to cool to room temperature.

In the mean time, stir together the flour, shredded coconut, baking powder, and salt in a large bowl. Set aside.

Once the liquids have cooled, stir in the sugar.

Add the wet ingredients to the dry and mix until just smooth. You don’t want lumps, but don’t over mix either.

Fill the lined muffin cups 1/2 – 3/4 full and bake for 15 – 20 minutes, until an inserted toothpick comes out clean.

Allow the cupcakes to cool for 10 minutes in the tin, before transferring to a cooling rack.

Wait until completely cool before frosting.

Store in the refrigerator, but they firm up quite a bit when cold, so bring to room temperature before serving.

Makes 15 – 18 cupcakes.

 

*Do not use canned coconut milk. Use the beverage kind from the cartons.

 

 

22 thoughts on “The Misfit Baker Turns 2

  1. These are GORGEOUS and the flavor combo is amazing!! I agree, EVERY party needs cake. It’s not a party without it! Happy bloggy birthday!

  2. Happy Blog-a-Birthday! Thanks for always making delicious treats and presenting them so prettily for us all to drool over! : ) This sound particularly delicious… I like the coconut-lime-matcha combo!

  3. Happy Blog-a-versary! You’ve shared so many amazing treats over these past two years, so thank you! The combo of flavors in this cupcake sounds perfect.

  4. Congratulations on reaching the 2 year milestone!
    Nothing says ‘celebration’ like a scrumptious cake. :)

  5. Congrats on your 2nd Blog Bitrhday already! Congrats! You have a great & tasty vegan baking blog here & I love your innovative & appetizing recipes a lot, dear Starr! Chhers to another grand year of fab recipes!!! These cupckaes loo, amazing & I am so in love with your matcha frosting! I used your matcha frosting on a cake the other day! :) MMMMM!

    • Thanks, Celeste! It’s gone by so fast, I can hardly believe it’s been 2 years already! I’ve learned so much about blogging, social media, and food photography… Now if I could only find a practical application for my new found knowledge :-)

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