Busy day in the kitchen today as it is Tuesday, the day before Wednesday Treat Day at Jeff's office. I decided to make two recipes as there would be more people than normal there tomorrow and I needed an excuse to use a new display piece I got for Christmas.
The first recipe,
Coconut Cupcakes, uses coconut twice - once inside the cake and then on top of the icing. The cupcake itself crowns nicely and has a light texture, with a hint of almond. They are frosted with a soft cream cheese icing and then a showering of coconut covers the top. I was tempted to toast the coconut a little, but I decided I wanted to keep them clean and white. I love the flavor of toasted coconut though, so I might do that next time.
The second,
Banana Buttermilk Cupcakes with Chocolate Glaze, has a batter similar to the above, but uses cake flour, no almond extract and of course has mashed bananas. I found that since I filled these a little fuller, the tops spread out and then crowned which allowed some of the sides to touch together. Next time I would reduce the amount in each cup to make 20 cupcakes, instead of 18, to fix that issue. They have a pleasant banana flavor and since the liquid is buttermilk, the cupcakes stay pretty tender. A simple chocolate glaze coats the tops evenly and sticks just enough so it does not drip down and is not heavy. I used bittersweet chocolate, but you could substitute with semisweet if needed.
I loved the combination of flavors going on in tonight's dinner.
Jerk Pork Tenderloin with Fresh Pineapple Chutney uses a quick (albeit not too authentic) jerk seasoning that includes spices most people would probably have in their cupboards. It does call for apple-pie spice, but since I did not have that I substituted 2 teaspoons cinnamon, 1 teaspoon freshly grated nutmeg and 1/2 teaspoon cardamom. I then took the needed measure amount from that and will save the rest in case I need it again! After searing the pork, it is baked until slightly pink in the center, so it stays very juicy. The fresh chutney adds a tropical sweetness and refreshing pair to the pork which is just a touch spicy. It was quick to throw together, and I'll get to have the rest of the fresh pineapple for a snack tomorrow!
Recipes
The first recipe, Coconut Cupcakes, uses coconut twice - once inside the cake and then on top of the icing. The cupcake itself crowns nicely and has a light texture, with a hint of almond. They are frosted with a soft cream cheese icing and then a showering of coconut covers the top. I was tempted to toast the coconut a little, but I decided I wanted to keep them clean and white. I love the flavor of toasted coconut though, so I might do that next time.
The second, Banana Buttermilk Cupcakes with Chocolate Glaze, has a batter similar to the above, but uses cake flour, no almond extract and of course has mashed bananas. I found that since I filled these a little fuller, the tops spread out and then crowned which allowed some of the sides to touch together. Next time I would reduce the amount in each cup to make 20 cupcakes, instead of 18, to fix that issue. They have a pleasant banana flavor and since the liquid is buttermilk, the cupcakes stay pretty tender. A simple chocolate glaze coats the tops evenly and sticks just enough so it does not drip down and is not heavy. I used bittersweet chocolate, but you could substitute with semisweet if needed.
I loved the combination of flavors going on in tonight's dinner. Jerk Pork Tenderloin with Fresh Pineapple Chutney uses a quick (albeit not too authentic) jerk seasoning that includes spices most people would probably have in their cupboards. It does call for apple-pie spice, but since I did not have that I substituted 2 teaspoons cinnamon, 1 teaspoon freshly grated nutmeg and 1/2 teaspoon cardamom. I then took the needed measure amount from that and will save the rest in case I need it again! After searing the pork, it is baked until slightly pink in the center, so it stays very juicy. The fresh chutney adds a tropical sweetness and refreshing pair to the pork which is just a touch spicy. It was quick to throw together, and I'll get to have the rest of the fresh pineapple for a snack tomorrow!
Recipes
Those cupcakes remind me of NYC black and white cookies!
ReplyDeleteThey look delicious. I will have to try the coconut ones for my mom. She likes coconut cake.
ReplyDeleteMind if I ask you what brand of camera you are using for your photos? My own blog has hit a snag...digital camera took a dive, and I'm looking for a decent replacement. Any suggestions?
ReplyDeleteAlso, would you mind terribly if I linked your blog from my own?
Thanks,
Chris
I so totally want one of that cupcake holder! It's so cool...
ReplyDeleteMy sister would go nuts over your cupcake holder. The jerk pork looks wonderful. I must go to Jamaica and eat jerk chicken from a street vendor. It's one of my culinary/travel goals.
ReplyDeleteGreat way to break in the new holder! I'm sure the office will appreciate this little bit of beauty.
ReplyDeleteThe jerk tenderloin with the chutney looks awesome!
What a fantastic picture! Joe, you make the best stuff.
ReplyDeleteJoe, my jaw dropped. How fantastic those cupcakes. You are just amazing.
ReplyDeleteMebeth - Too funny, we said the same thing as I was putting them on the stand.
ReplyDeleteMichelle - These have a very nice coconut flavor!
Chris - Our camera is a Kodak DX 4530 - Feel free to link back to us!
Stephanie - I was quite happy when I got it! I love it!
Kalyn - That would be a blast to be able to do that!
s'kat - Thanks! They liked the holder, and the cupcakes went pretty fast!
Sara - Thank you!
Valentina - Aww, thank you!
Waaaaaaaaaaaah! Can I PLEASE hire you? Every day there is a new delight on your page (and in YOUR bellies, not mine). Some days the kids I teach suck the lifeforce out of me so bad that I don't have any energy to even glance at the kitchen. The Frog isn't much of hand at the kitchen either. He tried to use a metal utensil in my new teflon pan the other day !!!!! *holding the desk to steady myself*
ReplyDeleteSo what do you say? I'll even wait for late spring so you can start in on our fresh salmon, halibut the size of a ten-year old child, herring eggs and salmonberries. Maybe even ooligan fish. No doubt you'd create masterpieces with them all :D
*grin* You always inspire me. Ignore the whining but there IS a fishing resort up here if you're up to it ;) This place is gorgeous to visit in the summertime.
Wow!! Wonderful cupcakes Joe! And the cupcake holder is so beautiful, I want one too!!
ReplyDeleteAna
I'm eyeing that cupcake holder, Joe. Where can I get one? :)
ReplyDeletethediningdica - Hmm... your request does sound tempting!
ReplyDeleteAna - Thanks!
Lori - I received it as a gift so I'm not sure where it was purchased but I've seen them in local stores as well as Amazon and I believe the Baking Catalog from KAF.