Cupcake Wars – Round 1
Finally, my Cupcake Wars episode has aired and I don’t have to keep any more secrets! Well, I guess there’s actually a lot I can’t say about the actual production of the show due to the many, many confidentiality forms I had to sign, but you know what I mean… I can tell you guys that it was an amazing learning experience, and I’m so happy to have had the opportunity to represents vegans on the national stage.
But more importantly, I have to thank all of you for the amazing love and support that you’ve given me. I’m so, so touched by all your kind words and encouragement. Reading all your comments, tweets, texts and emails was really fantastic. From the bottom of my heart – thank you.
And, of course, a HUGE congratulations to Sticky Fingers on their vegan win! How awesome that yet another vegan has taken the top prize on a Food Network show! More vegan power to the masses!
Well, here it is guys – my recipe for the Coconut Kiwi Cupcake with Vegan Lemon Curd filling and Fluffy Coconut Frosting that you saw lead me down the path to my ultimate demise last night. It’s been really hard for me to keep this cupcake under wraps, and I’m so glad that I can finally share it with my customers.
This is one of the most delicious concoctions that’s ever graced my lips (and lived on my hips), and everyone I’ve made it for since the show has loved it too. Ryan’s not much of a cake guy, ironically, and he told me that this is his favorite cake I’ve ever made. High praise indeed! Too bad he’s not a judge on Cupcake Wars!
If you’re in the LA area you can order up this bad boy from C’est La V Bakeshop, in either cupcake or full cake form. But if you’re not in Los Angeles, you can still enjoy it – you’ll just have to make it yourself!
I can honestly tell you that I wouldn’t have changed a thing in how I approached the show. I feel really proud of what I accomplished, and I’m so excited to be able to finally share this recipe with all of you. Now I dare you to make all of this in 45 minutes…
Coconut Kiwi Cupcake with Vegan Lemon Curd and Fluffy Coconut Frosting
Yield: 16 cupcakes
1 cup coconut milk
1 teaspoon apple cider vinegar
1 cup organic evaporated cane juice
1/3 cup canola oil
1 1/2 teaspoons egg replacer (recommended: EnerG)
2 tablespoons warm water
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
2 cups organic unbleached all-purpose flour
1 teaspoon baking soda
1/4 teaspoon kosher salt
1 1/2 cups kiwi, diced plus 6 slices for garnish
Vegan Lemon Curd, recipe follows
Fluffy Coconut Frosting, recipe follows
Shredded Coconut, for garnish
Preheat the oven to 350 degrees F. Line a cupcake pan with 12 liners.
In a large non-reactive bowl, whisk the vinegar into the non-dairy milk, and set the mixture aside to curdle.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a very small bowl, whisk the egg-replacer with the warm water. Add to the coconut milk along with the sugar, oil, and vanilla and coconut extracts. Whisk to combine. Add the dry ingredients, and mix until just combined. Fold the diced kiwi into the batter.
Fill the cupcake liners about 2/3 full. Bake the cupcakes for 15 to 18 minutes, or until a tester inserted into the center comes out clean. Cool the cupcakes completely.
Vegan Lemon Curd
3/4 cups coconut milk
1/2 cup lemon juice
3 tablespoons cornstarch
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/8 teaspoon turmeric
1 teaspoon finely grated lemon zest
In a small saucepan over medium heat, whisk together the coconut milk, lemon juice, cornstarch, sugar, vanilla, and turmeric for about 2 minutes, or until the mixture is warm and starting to get steamy.
Reduce the heat to low and stir for 5 minutes, until the mixture thickens. Once the mixture is thick, remove the pan from the heat and stir in the lemon zest.
Transfer the mixture to a bowl, and allow it to cool for about 10 minutes. Cover the curd, and refrigerate until chilled and set.
Fluffy Coconut Frosting:
5 ounces vegan shortening, room temperature (recommended: Earth Balance)
5 ounces vegan margarine (recommended: Earth Balance)
12 ounces powdered sugar, sifted
1 tablespoon non-dairy milk
1 teaspoon coconut extract
In an electric stand mixer or with a had mixer, beat the shortening until it’s creamy. Add the margarine, and whip it into the shortening. Stop the machine, and scrape the sides of the bowl.
With the mixer on low, slowly add the powdered sugar. Once it’s incorporated, stop the machine and add the non-dairy milk and coconut extract. Mix to incorporate. Scrape the sides of the bowl again, and whip the frosting on high for several minutes until it’s very fluffy.
To assemble the cupcakes, scoop about 1 1/2 teaspoons of cake out of the center of each cupcake with a melon-baller. Fill each hole with about 1 – 1 1/2 teaspoons of the lemon curd filling.
Fill a pasty bag fitted with a star shaped tip with the coconut frosting. Pipe onto the filled cupcakes. Garnish each cake with a a half slice of kiwi and a sprinkling of shredded coconut.
Prep Time: 30 minutes
Cook Time: 18 minutes
Inactive Prep Time: N/A
Ease of Preparation: Intermediate