Today’s will be a quick post because I have a more substantial one coming up tomorrow.
Last week, a project of a friend of mine, Rachel, came to fruition. It was a 5K run/walk benefit to raise money for Camp Good Days, in memory of her cousin, Sarah, who recently lost a valiant battle with brain cancer.
It took a tremendous amount of work and effort for her to put the fundraiser together, and she did an awesome job.
I ran in the race… And managed to pee my pants. Yes, you read that right. I had to “go” so badly that in the middle of the race, well, yeah. Now that more than fifty percent of my readers have closed the window and vowed never to read my blog again out of disgust, I will leave the rest of ye loyal followers with some delicious recipes that I whipped up to bring to the benefit’s snack table: blueberry lime coconut cupcakes, SprinkleBakes’ swirl cookies (she is amaaazzzinnnggg), and a “Hot Chocolate” cake.
|Sigh. A flop.|
Oh and also, a flop in the kitchen (lime tarts) turned on its head into a frozen treat.
Here’s to Sarah and her entire family, and here’s to Rachel, for working so hard on an inspiring event. xx
Makes 2 cups, adapted from userealbutter
2 cups water
1 cup sugar
1/2 cup cornstarch
4 egg yolks, beaten
1/2 cup butter
3/4 cup fresh lime juice
1 tbsp lime zest
Bring the water to a boil in a large saucepan. Whisk in the cornstarch and sugar together, then whisk that mixture into the water. Bring back to a boil. It will be very thick and gooey. Add part of the hot mixture to the egg yolks, whisking constantly, to temper. Then mix the egg yolk mixture back into the rest of the cornstarch-sugar goo. Whisking constantly, bring back to a boil. Then remove from heat, stir in butter, juice, and zest. Cover with plastic wrap, making sure to press the plastic against the surface to prevent a skin, and chill until you need it.
Blueberry-Lime Coconut Cupcakes
Makes around 12 regular size cupcakes (I, the genius that I am, managed to get a yield of 11 by filling a couple cakes too much)
1 cup flour
1 teaspoon baking powder
Big pinch sea salt
1/2 cup sugar
zest of one lime
1/4 cup sour cream or yogurt
2 small eggs or 1 extra large
1/3 cup neutral oil
1/3-1/2 cup shredded sweetened coconut (depends how frisky you’re feelin’)
1/2-3/4 cup blueberries (Same goes here as for the coconut)
Line a regular muffin tin with liners. Preheat oven to 375 degrees F.
Rub the zest of the lime with the sugar until fragrant. Mix all the other ingredients, except the blueberries and coconut, (Dump n’ run!) together until homogeneous. Then stir in the coconut and gently fold in the blueberries. Fill each cupcake liner up approximately 2/3 of the way full (use an ice cream scoop for uniformity…). Bake for 25-30 minutes, checking for doneness around 20 minutes. Cupcakes are done when they spring back from a light touch.
Coconut-Lime Cream Cheese Frosting
Enough to frost 12-ish cupcakes
8 ounces cream cheese
2 tablespoons butter, softened
2 tablespoons coconut oil
1 1/2 cup confectioner’s sugar
1/3 cup lime curd
Beat all ingredients except the curd and sugar together until fluffy, then slowly add in sugar until incorporated. Mix in the curd.
“Hot Chocolate” Cake
Makes 1 3×8 layer cake
For the cake: (adapted from Sweetapolita)
1 3/4 cups flour
2 cups sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
big pinch sea salt
1 cup hot black coffee
1 cup buttermilk
1/3 cup neutral oil
healthy splash vanilla extract
Preheat oven to 350 degrees F. Butter and flour three 8-inch pans.
Mix everything together in a stand mixer with a paddle attachment. Divide evenly into the pans, and bake for 30-35 minutes (check around 25!). Cake will be springy when done.
For the frosting and filling:
7.5 ounces egg whites (it’s okay to go over)
7.5 ounces sugar
1/4 teaspoon salt
24 ounces butter, cut up into small pieces and at room temperature
3/4 cup Ovaltine
2 ounces melted and cooled bittersweet chocolate
Heat egg whites, sugar, and salt in a double boiler until they reach 145 degrees F. Remove from heat and beat until thick, glossy, and cool (bowl should be neutral to the touch). using the paddle attachment, slowly add in the butter in pieces until all is incorporated. Remove all but 2.5 cups of the buttercream and place in another bowl. With the remaining buttercream, mix in the Ovaltine and melted chocolate. Fill the layers with the Ovaltine buttercream, and frost the outside with the regular buttercream.
Lime Meringue Pie Frozen Yogurt
190 grams (1 1/2 cups) graham cracker crumbs
20 grams (1/4 cup) milk powder (optional)
25 grams (2 Tbsp.) sugar
3 grams (3/4 tsp.) kosher salt
55 grams (4 Tbsp. or 1/2 stick) butter, melted, or as needed
55 grams (1/4 cup) heavy cream
The rest of the lime curd (or just use the whole batch, and don’t make the cupcakes.)
1/2 cup heavy cream
Pulse the first 5 ingredients together in a food processor. Spread on a baking sheet and bake at 350 degrees F for about 15-20 minutes. Remove, let cool, and break into chunks. Mix the other portion of heavy cream, the Greek yogurt, and the sugar, and let sit for a little while so the sugar can mingle with the dairy. Then freeze in an ice cream maker, until frozen but ever so slightly soft. Fold in the lime curd and graham crust. When you stick it in your freezer to store, be sure to place a piece of plastic wrap on the surface to prevent ice crystals from forming.
Be prepared for some layer cakes coming up in the near future! Weeeee!
|I wish the sprinkles stuck on a bit better.|