🦄UNICORN CUPCAKES

gf chocolate cupcakes with raspberry-blueberry-vanilla swirl buttercream

No worries people, no unicorns were harmed in the making of these cupcakes.

My baby is 11 years old and this is the 2nd batch of gf chocolate cupcakes I made for her birthday.  The first batch was with a simple vanilla buttercream and she brought all 24 to share with her class on her birthday.  Her pal is Celiac as is another child in the class so I made sure to make everything gluten free (and no nuts of course).  My daughter is allergic to nuts and so are several children in the school.

extra shiny bling from colourful dragees. I don't like their crunch but they sure are pretty

This 2nd batch of cupcakes was for her birthday party on the weekend.  We went to The Luminous Elephant and she and her gal pals made bath bombs, sang karaoke, nibbled on snacks and ate these Unicorn Cupcakes.  

there are no artificial colours in the buttercream frosting! I used organic blueberry and raspberry powders for intense flavour and gorgeous natural colour

Some of the girls were in her class and had tasted the 1st batch; so I asked which they preferred.  They all chimed at once "these!" The frosting tastes SO good!  

I had butterfly pea flower and could have made a blue buttercream too and now I'm slightly disappointed I forgot to use that too. Oh well, 3 colours is enough lol!

In fact, I have green (spinach powder), orange (carrot powder) and red (beet powder) but was hesitant to use veggie flavours because y'know kids might detect the veggies in their buttercream! Maybe next time I'll be more daring haha!

the tri-coloured swirl effect was so pretty

GF CHOCOLATE CUPCAKES WITH UNICORN BERRY-SWIRL FROSTING

(adapted from Barefoot Contessa's "Beatty's Chocolate Cake")

• 1 3/4 cups gluten free flour [I used Namaste gf flour]
• 2 cups organic evaporated cane sugar
• 3/4 cups cocoa powder 
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup organic buttermilk [or 1 cup organic milk & 1 tablespoon lemon juice mixed with milk to acidulate]
• 1/2 cup avocado oil
• 2 extra large free range  eggs, room temperature
• 1 teaspoon pure vanilla extract
• 2 shots espresso in a measuring cup; topped up with hot water to make 1 cup coffee

SPECIAL EQUIPMENT:

• 2 Muffin tins
• 24 large/extra large paper cupcake liners

1. Preheat the oven to 350 degrees F. Prepare 2 muffin tins by lining with 24 large-extra large cupcake liners
2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. 
3. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the hot coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. 
4. Pour the batter into the prepared pans and bake for 30-35 minutes, until a cake tester comes out clean. 
5. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

UNICORN BERRY-SWIRL FROSTING

• 4 Cups confectioner's sugar
• 3 sticks unsalted butter, at room temperature
• 1 tsp vanilla extract
• 1 Tbsp milk
• 1 teaspoon organic raspberry powder
• 1 teaspoon organic blueberry powder

1. In an electric mixing bowl, beat the butter until creamy and smooth
2. Add the confectioner’s sugar 1/2 cup at a time
3. Add vanilla extract and gradually add milk until the buttercream is at a consistency that is not too stiff. Continue beating for 5-7 minutes at medium speed until light in colour
4. Divide the buttercream into 3 different bowls.  In one bowl, add the raspberry powder and mix well until combined.
5. In another bowl, add the blueberry powder and mix well until combined.
6. Prepare a large pastry bag by scooping the 3 different coloured buttercreams inside
7. Pipe/swirl the buttercream on the tops of the cooled cupcakes

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Drip Cake: Chocolate Quinoa Layer Cake with Vanilla Bean Buttercream (gluten free)

Made my own Birthday Cake. Yes I did😆

6 inch GF Chocolate Quinoa Cake layers and Vanilla Bean Buttercream

This is my favourite part of making a cake

Decorated with my fave goodies: matcha macaron, Lindt chocolate balls, dragées, a mini KitKat and mini Coffee Crisp and crushed macaron shells

The chocolate ganache was perfect. I threw dragées on the side of the cake too and they stuck🙌

It's late November and the only thing blooming in my garden are these little purple Daikon flowers.  I just let the daikon go to seed and never did harvest the daikon (so bitter!)  The flowers sure are pretty...and edible

Scroll down past the recipes to watch a video of me assembling the layers

BEST EVER QUINOA CHOCOLATE LAYER DRIP CAKE WITH VANILLA BUTTERCREAM (GF)

adapted from Quinoa 365:  The Everyday Superfood

makes 3 6-inch layers

• 2 1/4 cups cooked quinoa (see note below for instructions to cook quinoa. No substitutions)
• 1/3 cup milk
• 4 large eggs
• 1 tsp pure vanilla bean paste
• 3/4 cups coconut oil, melted and cooled (you can use unsalted butter)
• 1 1/2 cups organic cane sugar
• 1 cup unsweetened organic cacao powder
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

*3 6-inch cake tins (you can make do with 2 pans and after baking the first batch, make the last layer after cleaning the pan)

1. Preheat the oven to 350 degrees F.  Spray the tins with coconut oil spray or non-stick spray.  Line with a round piece of parchment paper
2. In a Vitamix, heavy-duty Blender of Food Processor, combine:  milk, eggs, vanilla paste.  Blend until combined.  Add 2 1/4 cups of cooked quinoa and the melted coconut oil and continue to blend until smooth.
3. Dump in the sugar, cacao powder, baking powder, baking soda and salt into the Vitamix.  Blend well to combine.  [NB: if you are using a regular blender, you will encounter problems with the thick batter and may not be able to totally break down the cooked quinoa grains. In this case, you should use a food processor]
4. Divide the batter evenly between the 3 prepared cake pans. Gently tap the pans on the counter to get rid of air bubbles and smooth the tops evenly
5. Bake in the centre of the oven for approximately 25-30 minutes.
6. Test the cakes for doneness with a toothpick or cake tester.
7. Allow to cool for 5 minutes.  Remove from the pan and allow the cake layers to cool completely on a rack. 
8. Frost with Buttercream (see recipe below).  Refrigerate the cake for at least 30 minutes. Make the ganache (see recipe below) and allow to cool as the cake is in the fridge.  Drip chocolate ganache over the cold buttercream. Decorate with your fave chocolates and bling✨ it up with dragees if desired.
9. Cake layers can be stored sealed in the refrigerator for up to 1 week or freeze for up to 1 month. 

COOKING QUINOA Note:  Bring 2/3 cup raw, rinsed white or golden quinoa to boil in a heavy saucepan with 1 1/3 cups water.  Cover, reduce to simmer and cook for 10 minutes.  Turn off heat and leave covered saucepan on burner for another 10 minutes.  Fluff with fork and allow the Quinoa to cool.

Rice Cooker Method:  Cook rinsed quinoa as you would rice, following manufacturer's instructions and the indicator lines for appropriate water levels.    I made 1 cup quinoa and found it had enough leftovers to make another dish.

VANILLA BEAN BUTTERCREAM 

(makes just enough for a nearly naked cake; or just enough to frost this little 6 inch cake)

3 cups confectioners' sugar (icing sugar)

1 1/4 cups unsalted butter [I used Kerrygold]

1 tsp Vanilla Bean Paste

1 tablespoon milk

1. In an electric mixing bowl, beat the butter until creamy and smooth
2. Add the confectioners' sugar 1/2 cup at a time
3. Add vanilla bean paste and gradually add milk until the buttercream is at a consistency that is not too stiff. Continue beating [speed 8 on the KitchenAid] for 7-8 minutes until almost white in colour. The buttercream will be fluffy
4. Use immediately to frost the 3 cake layers.  

CHOCOLATE GANACHE

1 cup whipping/heavy cream

1 bag Wilton Chocolate Candy Melts (chocolate chips or dark chocolate will work as well)

OR

8 ounces chocolate

1 cup heavy cream

NB: before you start! if you have a kitchen scale the ratio for the ganache in weight is 1:1.  But if you don't or if you're too lazy to whip out the scale like me, you can eyeball it and adjust by adding more chocolate or cream until you get a thick pouring consistency.  

1. Put whipping cream in a microwave-safe container and heat in 30 second increments until it is hot to the touch.  Check on it at intervals so it doesn't boil over.
2. Add 1 cup of the Candy Melts or chopped chocolate and stir gently until the ganache is thick but pourable.  Mine was too runny initially so I had to add another handful of candy melts. As well, allowing it to cool will also thicken the ganache before pouring.  Test the ganache before drizzling on the cake by attempting to drip from the top edge of a glass or mug.  If it runs too quickly then add more chocolate or candy melts.  

♬Bossa Nova Royalty Free Background Music

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Upon Her Turning 12: Mini Crême Brûlée Birthday Cheesecakes (gluten free)

Birthday Cheesecake.

Say what? 

You want me to make Mini Cheesecakes for your birthday?

okay. sure.

16 oz of Cream Cheese--softening; awaiting transformation into my daughter's celebratory Birthday Cheesecakes.

Today we celebrate my 1st born's 12th birthday.  For this auspicious occasion, I thought back to the many birthday cakes I baked for my two children and decided to ask her what she would like me to make. Remember the epic Ariel's Underwater Castle Cake I made for Bebe's 5th bday? While walking through the cake-decorating section of Michael's, I had asked her what she wanted me to bake her for her 5th birthday party. She stopped in her tracks and pointed to a huge box at her eye level.  It was the Wilton Castle Cake kit. I had a 40% off coupon and just thought, heck...why not? It wouldn't be that hard.  It's just a cake.

Ariel's Underwater Castle Cake: Bebe's 5th bday cake...just in case you weren't around this blog back then

Okay, I admit that for my second child, I was not so ambitious...and I had hidden the Castle Cake Kit Box by that time--far in the dark recesses of a cupboard inaccessible to preschoolers lest she decide that she wanted one too, like her big sister.

ahh. those days are over when I could dedicate a couple weeks to planning her birthday and bake her cake.

"I dunno...it doesn't matter" she says in response to my query the other day about what she'd like me to bake.

My trusty KitchenAid making short work of beating the cream cheese until smooth

My eldest child is not a sweet-tooth (like her daddy.)  She is a savoury-girl.  In the past 12 years she is gradually showing her personality and preferences.  Do you remember a time when you chose her clothes; the foods she would eat in a restaurant and decided what she would play with by filtering things for her?

After adding the eggs one by one and beating until smooth, we're ready to go

Well.  Bebe's not into cake.
Truly not.
I know!
Such a shame!
I was slightly disappointed but my 2nd child has a sweet-tooth so no fear, she'll inherit my bakeware.

Meanwhile, the Gluten Free Graham Cracker Crusts have come out of the oven and are cooling on my counter.  We made the mini crusts by pulverizing store-bought GF Graham Crackers and combining with melted butter. Then we pressed into my mini cheesecake molds.

Thus, when I pressed her for an answer again, "well, what should I bake for your birthday?"

She replied with a smile and eyes-popped-wide-open, "mini cheesecakes!"

Any excuse to use my trusty "batter pen!"  I filled the batter pen with cheesecake batter and then squirted the batter evenly between the cheesecake molds. I didn't spill a drop of batter on the pan's sides as I usually do when I try using a spoon, ice-cream scoop or spouted measuring cup. 

So here it is, with a brûlée crust.  When brûléed just before serving, you get a crunchy candy crust. If you refrigerate the brûléed cheesecakes overnight, then you get a lovely caramel sauce (just like crême caramel) the next day.  So this would make for a great make-ahead dessert for any occasion if you love crême caramel cheesecake.

After refrigeration, the crunchy brûlee crust turns into a lovely drippy, sticky caramel sauce. 

I embraced her differences and respected her wishes and gave her what she really wanted.  I didn't try to guide her towards another choice I thought she would appreciate better (as I am apt to do.)  I just sucked it up and let it go.  A birthday cheesecake.  Well, actually a whole bunch of mini birthday cheesecakes.  There would be no cutting of the cake. That's okay.  And it was vanilla. She doesn't really like chocolate.

I know!
You think that was easy to accept for me? I mean my mom and I (and the 8 yr old too) love chocolate.  What happened here with this one?  Let's say I went back and forth several times these last few years to make sure she was sure she didn't really like chocolate.   Lots of Godiva chocolates were ingested to ensure this fact. We consistently entered chocolate stores whenever we were in malls--just to "browse"--and because sometimes they give out free samples.

I started this blog while I was on maternity leave with my first born.  My intention was to create an archive of recipes for my child.  Today she's 12.  wow.  Don't worry. That's my espresso. 

I always mis-time capturing the candle blow-out! Here's Bebe's chin after blowing out her bday candle. 

Mini Vanilla Bean Cheesecakes (gluten free) with caramel topping 

The brûlee dissolves into a caramel sauce that drips down the sides of the mini cheesecakes.  Serve with fresh local ripe berries like we did.  

MINI CRÊME BRÛLÉE OR CRÊME CARAMEL CHEESECAKES (gf) 

adapted from Williams Sonoma recipe on the back of the bakeware box

For the Crusts:

• 1 cup (114 g) Gluten Free Graham Crackers, crushed or pulverized in a food processor
• 2 T sugar
• pinch of salt
• 2 T unsalted butter, melted

For the Filling:

• 16 oz (500 g) cream cheese
• 2 eggs
• 1/4 cup (60 ml) heavy cream
• 1/2 cup (125g) sugar
• 1 vanilla bean, split open and seeds scraped into the cream
• pinch of salt

For decoration:

• I used fresh seasonal strawberries or berries
• organic evaporated cane sugar, for sprinkling on the cheesecakes; to brûlée

1. Have all the ingredients at room temperature. Preheat oven to 350°F. Lightly coat the cups of the 12-cup cheesecake pan with nonstick cooking spray.
2. To make the crusts, in a small bowl, stir together the cracker crumbs, sugar and salt. Add the melted butter and stir until combined. Divide the mixture evenly among the cups and using your fingertips, press it evenly into the bottom. Bake until the crusts are set, about 10 minutes. Transfer the pan to a wire rack and let cool completely. Reduce the heat to 300°F.
3. To make the filling, in the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on low speed until smooth, 2 to 3 minutes. Increase the speed to medium-low and add the eggs one at a time, beating well after each addition. Add the cream and vanilla and beat until incorporated, about 1 minute. Add the sugar and salt and beat until incorporated, about 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
4. Pour the batter into the crusts, dividing it evenly among the cups. [NB. I used my "batter pen" by filling it with the cheesecake batter and squirting the batter evenly between the mini molds.] Bake until the cheesecakes are set, about 20-30 minutes. Transfer the pan to a wire rack and let cool completely. Refrigerate for at least 2 hours.
5. Using a small teaspoon, sprinkle organic cane sugar evenly over each cheesecake (while still in the cheesecake pan).  Using a brûlée torch, caramelize the sugar until golden brown.   
6. To unmold, gently push up from the hole in the bottom of the mini cheesecake pan to remove the cheesecake from the cup. Use a small spatula or butter knife to remove the cake crust from the metal bottom. If the cheesecakes are sticking to the pan, gently run a toothpick around each cheesecake to loosen it before pushing it out of the cup. 
7. If you would like a caramel sauce instead of the brûlée, simply place the unmolded brûléed cheesecakes into a container with a lid and refrigerate overnight.  The next morning, you will notice that the brûlée crust has melted into a lovely oozy sticky caramel sauce.  Serve with a dollop of whipped cream and fresh ripe local berries.
8. Makes 12 mini cheesecakes.

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GIRLIE BIRTHDAY PARTY CUPCAKES: On turning 6

My girl's 6 and here's the cupcakes I've made for her bday party!

Chocolate Quinoa Cupcake recipe:  I adapted by using coconut oil (melted) and all you need to do is dump all the ingredients in your food processor.  I used my VitaMix

So she's 6!  6 is groovy. She's old enough to go to school but still young enough to still want girlie cupcakes.  6 is a good year.  You can still sit on daddy's lap, and get your older sister in trouble by pouting and giving the "look".

I adapted the recipe again by adding 1/3 cup more cooked quinoa and ended up with 15 large cupcakes.  Baking time was approx. 35 minutes.

What girl doesn't love sparkly dragees?

The secret to a smooth, light frosting is beating the heck out of your buttercream.  5-7 minutes in a stand mixer will lighten it to a heavenly texture.

Just a dab of pink gel food colouring (don't use too much) will get you there

Using a disposable piping bag and a Wilton 1M tip

Work the buttercream outside in

Pretty yummy

Don't drop too many dragees on each cupcake.  3 should do ya

Moist crumb; not cloyingly sweet

Serve with pink and white Jelly Bellies! The white ones are birthday cake flavoured Jelly bellies

taa daa

BEST EVER QUINOA CHOCOLATE CUPCAKES
adapted from Quinoa 365: The Everyday Superfood
Makes 15 large scrumptious cupcakes
2 1/3 cups cooked quinoa, cold (see note below for instructions to cook quinoa)
1/3 cup milk (or soy, almond or coconut milk)
4 large eggs (or egg replacer)
1 tsp pure vanilla extract
3/4 cups coconut oil, melted and cooled
1 1/2 cups organic cane sugar
1 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
*2 large-welled muffin tins (large cups, large cupcake liners).
Preheat the oven to 350 degrees F. Line the muffin tins with the 15 large-sized cupcake liners.
In a Vitamix, Blender of Food Processor, combine: milk, eggs, vanilla. Blend until combined. Add 2 1/3 cups of cold cooked quinoa and the melted coconut oil and continue to blend until smooth.
Dump in the sugar, cocoa, baking powder, baking soda and salt into the Vitamix. Blend well to combine.
Pour from the blender directly into the cupcake liners, evenly distributing the cupcake batter between the 15 liners. Gently tap the tin on the counter to ensure there are no air bubbles. Smooth the tops with a small spatula (or your finger!)
Bake in the centre of the oven for approximately 35 minutes.
Test the cupcakes for doneness with a toothpick or cake tester.
Allow to cool for 5 minutes. Remove from the pan and allow the cupcakes to cool completely on a rack.
Frost if desired with Swiss Meringue Buttercream using a 1M Wilton tip. Decorate with the chocolate lace hearts (see post above for the easy method I used). Bling it up with dragees if desired.
Cupcakes can be stored sealed in the refrigerator for up to 1 week or freeze for up to 1 month. But I don't think they'll last that long.

Note: Bring 2/3 cup raw, rinsed white or golden quinoa to boil in a heavy saucepan with 1 1/3 cups water. Cover, reduce to simmer and cook for 10 minutes. Turn off heat and leave covered saucepan on burner for another 10 minutes. Fluff with fork and allow the Quinoa to cool.
Rice Cooker Method: Cook rinsed quinoa as you would rice, following manufacturer's instructions and the indicator lines for appropriate water levels. I made 1 cup quinoa and found it had enough leftovers to make another dish.

GIRLIE PINK BUTTERCREAM FROSTING
6 oz (1 1/2 sticks) unsalted butter, softened
2 cups confectioners' sugar
2 T milk
Place the softened butter in a large mixing bowl and gradually add the confectioners' sugar a little at a time to the butter, beating continuously. Continue until all the sugar is blended in.
Beat with the mixer until the icing is pale and fluffy. Beat in the milk until well combined
Use pink gel food colouring (not too much! a dab'll do ya) to colour the buttercream.
Scoop the buttercream into a piping bag with a "1M" tip (Wilton) and pipe swirls on the tops of the cupcakes.

Decorate with pink buttercream frosting (see below for recipe), and share the fun and have your loved ones sprinkle on the dragees, sprinkles, sanding sugar & dark chocolate shavings.




HOW TO SWIRL BUTTERCREAM

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