Category Archives: Cakes & Frostings

Chocolate Cupcakes with Mint Chocolate Ganache {vegan}

Chocolate Cupcakes with Mint Ganache

Earlier this month, was my Mom’s birthday. And we all know what that means! CAKE!!!! :-) Except it was already a busy weekend and I didn’t have the time I needed to dedicate to a whole cake. So I compromised… CUPCAKES!!! :-)

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Raspberry Crater Cake {vegan}

Raspberry Crater Cake

It’s not that I don’t usually like the farmer’s market. We made a point of going several times during the past seasons. It’s just, if we missed 1 or 2 (or 3) in a row, it was no biggie… But this year has been different, though I couldn’t really tell you why… Maybe it’s because we’ve finally made a connection with some of the vendors. Maybe it’s because the market is making an effort to reach out to our vegan community with more than fancy lettuce and organic carrots… Whatever the reason, this season, I’m lovin’ our market and have missed it only once.

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Applesauce Cake {vegan}

Old Fashioned Applesauce Cake

Applesauce cakes have been around for a long time. During WWI and WWII they were popular because they used less butter, sugar, and eggs than a typical cake. When WWII ended, women shifted away from the economical cakes of their mothers and began baking more indulgently. Personally, I think it’s time to embrace our grandmothers recipes again.

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Funfetti Cupcakes

Funfetti Cupcakes

So, um… Recently, there’s been some complaints about my baking… Now, I don’t want to go naming names, or anything, so just follow my eyes…

( 0)  ( 0)   – – ->   {Dave}

Shocking! I know!… And what exactly is his complaint? It’s too brown… Yup, you read that right… “How come everything you bake is brown?,” he says. “No body likes brown,” he says. “You should use more colour,” he says… Of course I handled this with grace and an open mind. *insert sarcastic tone and eye roll*

After I finished pouting, I revisited my more recent posts and have to admit that he’s right. Though the recipes are tasty, the colours emerging from my kitchen have been pretty bland. So today, I hope to dazzle you with a rainbow of sprinkles and sparkly coloured sugar.

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Coconut Cupcakes With Matcha Frosting @ The Misfit Baker

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.