Category Archives: Cakes & Frostings

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.

Continue reading

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.

Continue reading

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.

 

 

Matcha Frosting @ The Misfit Baker

Matcha Frosting

Matcha is a favorite flavour of mine. Here I’ve used it to make a tasty and pretty frosting. That beautiful green colour is created entirely by the matcha powder.

Makes enough to frost 12 – 18 cupcakes.

 

Matcha Frosting @ The Misfit Baker

 

 

Matcha Frosting

1/2 cup Margarine (I uses Earth Balance)

1/2 cup Shortening

2 tbsp Non-Dairy Milk (I used coconut)

4 tsp Matcha Powder

3 cups Icing Sugar

1 tsp Vanilla

 

Stir together the milk and the matcha powder. Set aside.

Beat the margarine and shortening until thoroughly combined. Blend in the matcha mixture.

Beat in the sugar (sift it first if it is lumpy). Add vanilla and beat until light and creamy (3 – 5 minutes). If needed add more milk or sugar (a small amount at a time) beating well after each addition.

 

 

Orange Loaf Cake | The Misfit Baker

Orange Loaf Cake

Spring has returned! And with her, the promise of sunny days and warmer weather… At this time of year, my palate turns to bright, happy, citrus flavours. Perhaps it’s an attempt to jump the gun, straight to summer. In any case, these past few weeks I’ve been having a love affair with oranges. And as I was looking for something to bake this weekend, those oranges continued to call to me.

 

Orange Loaf Cake | The Misfit Baker

 

This cake may be simple, but what it lacks in style it certainly makes up for in flavour. The addition of coconut milk adds another summertime flavour layer, and gives it a deliciously moist and tender crumb… If you have more self control than I do, wrap the cake and let it rest into the refrigerator overnight, for optimal texture and flavour.

 

Orange Loaf Cake | The Misfit Baker

 

 

Orange Loaf Cake

Cake:

1 1/2 cups All-Purpose Flour

2 tsp Baking Powder

1 tbsp Orange Zest, finely grated

1/3 cup Margarine

1 cup Sugar

1/2 cup Soft Tofu, pureed

1/2 cup Coconut Milk (canned, full fat)

1/4 tsp Coconut Extract (optional)

1 – 2 tbsp Shredded Coconut (unsweetened)

Glaze:

1/3 cup Icing Sugar

5 tbsp Orange Juice (fresh squeezed)

 

 

Preheat oven to 35o°F. Grease and flour a 9-inch loaf pan (or line with parchment, as I did).

Stir together flour, baking powder, and orange zest.

Beat together the margarine and sugar. Add the tofu, milk, and extract (if using), and beat for another 2 minutes. Add the flour mixture and blend until just combined.

Pour batter into loaf pan, sprinkle shredded coconut over the top, and bake for 40 – 45 minutes, until an inserted toothpick comes out clean.

To make the glaze, stir together the icing sugar and orange juice, until smooth. Pour the glaze over the hot cake.

Remove from the pan after the cake has cooled completely.