Difference between revisions of "Desserts/coconut cupcakes"

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(Directions)
 
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=Ingredients=
 
=Ingredients=
  
Thinikng like that shows an expert's touch
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== cupcakes ==
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1 1/3 cups flour
  
As far as a cleanser, you could try an oil such as olive oil or <a href="http://abtwkxaz.com">jojboa</a>.  These will pull out the dirt while leaving the skin moisturized.  is a simple list of oils and whether they will clog pores.  It is not all-inclusive, but is a great start.  Please note that because of your sensitive skin, you should always try any new skincare product on a small area first.  Your symptoms can be related to allergies so pay attention to the ingredients of any product that you use.  For example the oil blend mentioned in the Facial Mudd Mask contains almond oil.  You may want to replace that with avocado oil or try a little bit of almond on a discreet area before using it in the formula.  I would also try a cream-based cleanser.  Here is a recipe that I found on . OHM  (Oats, Honey  Milk) Cleanser  submitted by Donna MariaMakes 1-2 applications, keep refrigeratedIngredients:3 tablespoons finely powdered oats1 tablespoon warmed honey2 tablespoons warmed heavy cream2 drops myrtle essential oil (optional)4 drops lavender essential oil (optional)Combine warmed honey and heavy cream.  Stir well to dissolve honey.  Add oats and stir.  Let sit 5 minutes.  Add essential oils and stir again.  To Use: wet face and scoop  OMH  into palms.  Secure hair away from face.  Apply to face and neck using upward, sweeping motions and gentle, circular motions to clean the skin.  Repeat if desired.  Rinse well and follow with toner and moisturizer.You can try this with or without the essential oils.  You can also experiment with essential oils to find out which ones work well for you.  With the information that you have given, Chamomile and rose oils would also be great to use.  I prefer to use the 3% dilutions of these oils in <a href="http://abtwkxaz.com">jojboa</a> as the pure essential oils are cost-prohibitive.For your toner I would use rose flower water or hydrosol.  An herbal infusion of elder flower and comfrey might also be helpful.  For a moisturizer you can also use the formula for the oils found in the .  I would trade out the grapefruit oil for chamomile essential oil or just leave it out of the formula.  While the above suggestions treat your symptoms, you should also consider finding out what is causing them.  It could be a reaction to stress, hormones, weather or an unknown allergen in your food, environment or skincare products.  You can visit a dermatologist or you can try to figure it out on your own.  If this just started recently, ask yourself what changes in your lifestyle you have made.  Many people never really find the cause, so be prepared for that, too.  If the cause is easy to address, then the problem will also disappear and you can open so many more options for having healthy skin.
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1/2 tsp. baking powder
  
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1/4 tsp. baking soda
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1/4 tsp. salt
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1 stick butter, softened
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3/4 cup sugar
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2 eggs
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1 tsp. vanilla
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3/4 cup unsweetened coconut milk
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1 shredded sweetened coconut
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== frosting ==
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1/2 cup shredded sweetened coconut
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1 stick butter, softened
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1 1/4 cup powdered sugar
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tsp. vanilla
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2 Tbsp. coconut milk, or more, to mix
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=Directions=
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== Step 1 ==
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Preheat oven to 325.
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== Step 2 ==
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In a medium bowl, sift together the flour, baking powder, baking soda and salt.
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== Step 3 ==
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Cream butter and sugar.
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== Step 4 ==
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Add the eggs, one at a time, mixing in well, then add the vanilla.
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== Step 5 ==
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Take turns adding the flour mixing and some of the coconut milk until they have both been used up. Gently stir in the shredded coconut.
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== Step 6 ==
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Line 14-16 muffin bowls with liner and fill 1/2 - 2/3 full. Bake 20 to 22 minutes until very lightly golden and spongy.  Cool on the rack and the frost with frosting (directions to follow).
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== Step 7 ==
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Preheat oven to 350.
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== Step 8 ==
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Put the shredded coconut on a baking tray and bake until lightly golden.  Remove from oven and let cool.
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== Step 9 ==
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Cream the butter and powdered sugar.  Mix in the vanilla extract and coconut milk, adding coconut milk until a creamy texture is reached.
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== Step 10 ==
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Swirl on top of cooled cupcakes.
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== Step 11 ==
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Sprinkle toasted coconut flakes on top.
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== Step 12 ==
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Store remaining cupcakes in airtight container at room temperature.

Latest revision as of 20:59, 27 February 2016

Makes: 14-16 cupcakes

Active Time: 20 minutes

Total Time: 50 minutes

From: The Power of Poppy Pendle by Natasha Lowe

Ingredients

cupcakes

1 1/3 cups flour

1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 stick butter, softened

3/4 cup sugar

2 eggs

1 tsp. vanilla

3/4 cup unsweetened coconut milk

1 shredded sweetened coconut

frosting

1/2 cup shredded sweetened coconut

1 stick butter, softened

1 1/4 cup powdered sugar

tsp. vanilla

2 Tbsp. coconut milk, or more, to mix

Directions

Step 1

Preheat oven to 325.

Step 2

In a medium bowl, sift together the flour, baking powder, baking soda and salt.

Step 3

Cream butter and sugar.

Step 4

Add the eggs, one at a time, mixing in well, then add the vanilla.

Step 5

Take turns adding the flour mixing and some of the coconut milk until they have both been used up. Gently stir in the shredded coconut.

Step 6

Line 14-16 muffin bowls with liner and fill 1/2 - 2/3 full. Bake 20 to 22 minutes until very lightly golden and spongy. Cool on the rack and the frost with frosting (directions to follow).

Step 7

Preheat oven to 350.

Step 8

Put the shredded coconut on a baking tray and bake until lightly golden. Remove from oven and let cool.

Step 9

Cream the butter and powdered sugar. Mix in the vanilla extract and coconut milk, adding coconut milk until a creamy texture is reached.

Step 10

Swirl on top of cooled cupcakes.

Step 11

Sprinkle toasted coconut flakes on top.

Step 12

Store remaining cupcakes in airtight container at room temperature.