While I was baking my house turned into a war zone! My son and his two friends from next door came inside to play. With them came a container of squash borer grubs and a couple of collected Japanese beetles. The grubs got loose and were crawling everywhere, kids were leaping off furniture, a tomato got smashed, it was bedlam. Of course they noticed the cupcakes and started begging. I gave them each a cupcake and sent them and the insects outside. Alex doesn't like coconut but he and the little girl neighbor liked the cupcakes without frosting. The girl's older brother gobbled up the whole thing! I loved the flavor of the sweet apricots with the spicy ginger. The coconut frosting was rich and a little went a long way but it gave a tropical flavor that felt summery. It was a perfect match with the extra ginger. I do want to try this recipe again in the fall with squash or pumpkin puree. I think it'll be even better. And maybe next time I can eat my cupcake without chasing down escaped grubs. That would improve my enjoyment tremendously.
I'm adding this to the Living with Food Allergies Blog Carnival. Visit No Whey, Mama on August 21st to see the other participants.Here are my altered versions of the recipes:
Apricot-Ginger Cupcakes with Coconut Butter Frosting
Makes 7-8 cupcakes
1/2 cup pureed apricots
2 tablespoons vegetable oil
1/3 cup +2 tablespoons sugar
2 tablespoons milk (I used hemp to use up a carton)
1/2 teaspoon vanilla extract
1/2 cup all purpose flour
2 tablespoons whole wheat pastry flour (or more ap flour)
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2 tablespoons candied ginger chips
- Preheat the oven to 350 degrees F. Line a cupcake tin with paper liners.
- Mix the puree, oil, sugar, milk, and vanilla together until combined.
- In a separate bowl mix the flours, ground ginger, baking soda and baking powder. Stir until combined.
- Add the wet ingredients to the dry and mix until combined. Add the ginger chips and spoon into the cupcake papers. Fill the papers three quarters full.
- Bake for 20 minutes.
- Cool and frost.
1/2 cup coconut butter
1/4 cup margarine (or butter)
1 teaspoon milk (I used soy here, the hemp was all gone)
3/4 cup powdered sugar
- Stir together the coconut butter and margarine until combined.
- Add the powdered sugar and beat. Add the milk until the desired consistency is reached.
- Frost the cupcakes and decorate with more ginger chips.