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

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33 Responses to “Cupcake Wars – Round 1”

  1. These look perfect! I’ve been looking for some new ways to enjoy kiwi. Congrats on your success and making it so far with the Food Network – so huge for you and for vegans. Congrats!

  2. The cupcakes on the TV show looked really good, I hope you have a capture of that presentation, and some other very happy moments. I seem to remember the cut of the kiwis being even fancier than pictured here

  3. Thank you so much for this recipe! I really thought your cupcake sounded more delicious than any of the others on the whole show, and was simultaneously so bummed that you didn’t win and so excited that you got to represent vegans on TV. I have all of the ingredients for this on hand, so I might even make them tonight! Nomz.


  4. It was so fun to see you on Cupcake Wars last night! It is awesome to see vegan baked goods and bakeries getting the recognition that they deserve. I love your cupcake, thanks for sharing the recipe with us!

  5. Thanks, Janel! The kiwi is actually really good in this, despite what you may have heard. ;) It makes the cake really moist, and the fresh kiwi on top adds more flavor and a nice contrasting texture as well.

  6. Hi, Stephanie! You’re so welcome. Thanks so much for all your kind words, and please do let me know if you make these!

  7. Hi, Sarah S. – thanks so much! Hope you enjoy the recipe!

  8. What a creative recipe! Congrats on making it on to the show. It’s a huge victory for all vegans.

  9. Thanks, Nicole! As I always say, “The more vegans the better!!!”

  10. Congrats on the show! I wish I could have watch but Canada is a season behind with airing Cupcake Wars :( Who were you up against?
    I totally want to try out this recipe, I love me some coconut.

  11. I’ve watched the show up until just after the first round, and wanted to let you know how cute and sweet you came across on tv! I was so sad to see you go after the first round. Kiwi seems to be the kiss of death with that French judge!

  12. I thought you were fantastic, and I also agree that your cupcake looked and sounded the best. I have eight kiwis from my CSA bin hanging around and I’ve been wondering what to do with them. Thanks for sharing the recipe.

  13. I’m in the UK so I think it’ll be a while before I can see the show but thank you for sharing your recipe. It sounds delicious & summery so I can’t wait to try it.

  14. yes, your cupcakes were by far the prettiest! jackie and i wished we had one of yours while we watched.

    you were so great on the show, and this was such a great combination of flavors. thank you for sharing the recipe!

    i think it’s time for vegans to take over the world!

  15. Love you Kim and so proud of you! Wish I could have seen the show but hope to see it on YouTube!

  16. Stunning recipe, stunning blog, stunning girl. Congratulations on the show, I have a feeling you might be offered your own one!

  17. Thank you, PeaSoup! Having my own show would be a dream come true!

  18. Thanks, Eco-Vegan Gal!

  19. Congratulations on all your success so far, Kim! Although we would have all wished for a different outcome, I sure hope this opens more doors for you in the vegan baking world!

    You rule! I am currently thinking of an excuse to buy one of your cakes soon!!

  20. I haven’t seen the episode yet bc I have been working 24/7–but I have it tivo-ed on our office tv so I can sneak in a viewing when we finally slow down. I can’t wait to see it! Congrats on making the show!

  21. Watching Cupcake Wars was entertaining, but the one question in my mind was “How do you stay so slender”?

  22. Hi, Fat Fudge! I exercise, which helps a lot, but I also have to exercise some hardcore will power!

  23. I have made these twice for parties in the last two weeks and they have been a huge success. I had non-stop compliments and the plate was clear before I could grab one. (It’s okay though- I left one at home for me!) Thank you so much for sharing an amazing recipe!!!

  24. Hi, Chrissy! You’re more than welcome for the recipe. I’m so glad to hear that you like it and that they’ve been such a hit! You totally made my day!

  25. Hello Kim,
    I tried your lemon curd and is sooooo delicious! Someone had to ask if I was sure it was vegan! Thank you so much for posting. One quick question, once it is refrigerated, how do I get if back to its luscious consistency? Reheating? Just re whipping it? Thank you so much!

  26. Hi, Catherine! I usually use it straight from the fridge as I like it a bit more set-up. If you want it thinner you could try heating it a bit.

  27. Hello Kim,
    What is the best type of coconut milk to use? From a carton or a can? Thank you.


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