Tag Archives: strawberry

Vegan Chocolate Cake

vegan chocolate cake | pale yellowYesterday I discovered a new part of the beach!  Usually I walk downtown because there are more points of interest and I like walking to the jetties, but once and awhile I walk uptown on the beach.  Uptown is just houses, beautiful houses, but just houses.  I walked down to where the public city beach ends and the park begins, it was a beautiful sight.

vegan chocolate cake | pale yellowNow that I’ve reached the end of the beach I want to  climb the fence and keep walking.  It’s time to break all the rules!  We’ll see what happens, if I stop posting for a few days it’s probably because I got arrested.  No worries.

vegan chocolate cake | pale yellowDo you ever wake up and decide you’re going to make yourself a cake?  I had been thinking about layer cakes for a week, I was ready for this to happen.  It happens some days.  At least this cake is vegan and borderline healthy.  Vegan is healthy, right?  I’m going to pretend that it is; that’s just my style.

vegan chocolate cake | pale yellowDespite being vegan, this cake doesn’t taste vegan.  And there aren’t any weird vegan tricks.  Just a simple cake, with simple ingredients, and a little coconut whipped cream.  The cake is super moist and tender and squishy.  The chocolate is rich and flavorful.  A little whipped cream and fresh strawberries pair delightfully.  Spring time in a cake!  Plus, when you make yourself a cake you have lots of leftovers, perfect for freezing.  Now when I crave cake, I have a piece ready that just needs to be thawed!

vegan chocolate cake | pale yellowOne Year Ago – Graham Crackers
Two Years Ago – Cake Decorating 2 – Final Cake

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Vegan Chocolate Cake
Adapted from Shutterbean
Yield – 8 servings

Chocolate Cake
1 1/2 cups flour
1 cup sugar
3 tablespoons dark cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup + 2 tablespoons vegetable oil
1 teaspoon vanilla
1 tablespoon vinegar
1 cup cold water

Topping
1 quart strawberries, cut into thick slices
1 tablespoon sugar
1 tablespoon balsamic vinegar
2 cans coconut milk, refrigerated
1 tablespoon sugar
splash of vanilla

  1. Cake – Preheat the oven to 350 ˚F and grease the bottoms and sides of a 8” and 6” round pan.  Cut circles of parchment paper and place on the bottom of each pan.  Grease the paper and then lightly dust each pan with cocoa powder.  Set aside.
  2. In a large bowl whisk together the flour, sugar, cocoa powder, soda, and salt.  Make a well in the middle of the dry mixture.
  3. Stir together the oil, vanilla, vinegar, and water in a measure cup.  Pour into the well in the dry ingredients and whisk until combined.
  4. Divide the batter between the two pans, more in the larger pan, and bake for 30-35 minutes or until a toothpick inserted comes out clean.
  5. Let cool on a wire rack for about 10 minutes and then remove the cakes from the pan.  Let the cakes cool completely on the wire rack.
  6. Topping – Slice the strawberries and add to a bowl, toss with sugar and vinegar.  Let sit in the fridge while the cakes cool.
  7. Carefully separate the solid cream from the clear liquid in the canned coconut milk.  Add the coconut cream to the bowl of a stand mixer with a paddle attachment.  Add the sugar and vanilla.  Beat until creamy and fluffy.
  8. Assembly – Level the cakes (eat the scraps) and place the bottom layer on a cake stand.  Smear a generous layer of whipped cream.  Arrange two-thirds of the strawberries on the whipped cream.
  9. Place the smaller layer in the middle and spread the remaining whipped cream on top.  Arrange the rest of the strawberries.
  10. Store in the refrigerator.vegan chocolate cake | pale yellow
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Boozy Peach Popsicles

boozy peach popsicles | pale yellow {orange, peach, strawberry, and a bit of booze come together to make one tasy frozen treat!}This was supposed to be the weekend I left New York City for good.  This was supposed to be the weekend I moved back to Michigan to live with my parents and figure out what I’m going to do with my life.  This was supposed to be the weekend of change.  Depending how you look at it (team Michigan = sad, team Brooklyn = ecstatic), this weekend turned into a brief summer visit instead of a move back home.

boozy peach popsicles | pale yellow {orange, peach, strawberry, and a bit of booze come together to make one tasy frozen treat!}The trip started on Wednesday when Stacey, Ruth, and I packed up my car and headed north to start our international road trip.  We stopped in the Finger Lakes region for some wine tasting and played some MASH while planning our 30th birthday celebrations in the car.  Our ultimate destination Wednesday was Niagara Falls, Ontario and we would have made great time if it wasn’t for the stupid 3-hour hold up at the Rainbow Bridge.

boozy peach popsicles | pale yellow {orange, peach, strawberry, and a bit of booze come together to make one tasy frozen treat!}Anyway, we made it to Canada, spent the night in our amazing king-bed/jacuzzi/fireplace/falls-view suite, and woke up to play on the 3-story water slide!  Next we headed to the Falls and took the Maid of the Mist boat tour.  I have never seen the Falls before and they are spectacular; I understand why it’s a wonder of the world.  It was a blast getting sprayed by the Falls and seeing everything up close.

boozy peach popsicles | pale yellow {orange, peach, strawberry, and a bit of booze come together to make one tasy frozen treat!}Finally we drove through Canada, a lovely & peaceful country, to my parents’ house outside of Detroit.  I spent the rest of the weekend with my college roommates catching up and running my first 5K – the Color Run in Grand Rapids!  It was awesome!!  More on that later…

boozy peach popsicles | pale yellow {orange, peach, strawberry, and a bit of booze come together to make one tasy frozen treat!}Enough about my life and let’s talk popsicles.  I’m a little mad that Irene made a comment in my last popsicle post about buying a popsicle mold to make boozy popsicles, not to make healthy whole fruit popsicles.  I DO want to make healthy popsicles, but why can’t I do both?  Way to call me out Irene!  These popsicles are the best of both worlds – they have zero added sugar and are made with fresh fruit pureed until smooth.  Stir in a little liquor and you have yourself a delightfully refreshing (adult) treat.  Make these happen!

boozy peach popsicles | pale yellow {orange, peach, strawberry, and a bit of booze come together to make one tasy frozen treat!}One Year Ago – Kahlua Chip Ice Cream

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Boozy Peach Popsicles
Adapted from Shutterbean
Yield – 10 pops

2 yellow peaches
8 strawberries
2 cups orange juice
1 ounce citron vodka
1 ounce Cointreau

  1. Roughly chop the peaches and strawberries.  Toss them in a blender.
  2. Add the orange juice, vodka, and Cointreau to the blender and blend until well combined.
  3. Skim the froth off the mixture and pour evenly into your popsicle molds.  Add your popsicle sticks.  Freeze overnight.
  4. Wrap in wax paper and store in the freezer for future consuming.

boozy peach popsicles | pale yellow {orange, peach, strawberry, and a bit of booze come together to make one tasy frozen treat!}Popsicles don’t last long outside the freezer!

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Strawberry Champagne Cupcakes

strawberry champagne cupcakes | pale yellow {mini strawberry champagne cupcakes with a strawberry buttercream}Dos champán por favor!  That’s more or less than only Spanish I used during my week in the DR.  Obviously I used a few words like gracias, de nada, buenos días, and hola, but I already knew those words.  Asking for 2 champagnes (and sometimes 4 champagnes) was used quite often around the resort by Cinnamon and myself!

strawberry champagne cupcakes | pale yellow {mini strawberry champagne cupcakes with a strawberry buttercream}In honor of our champagne-fueled trip to the DR I wanted to make some champagne cupcakes for her housewarming party.  Her and her husband bought a gorgeous house with a fantastic backyard!  We BBQ-ed, drank some wine, and had a great time.  And obviously we ate cupcakes!

strawberry champagne cupcakes | pale yellow {mini strawberry champagne cupcakes with a strawberry buttercream}These cupcakes are delightful for a party.  Mini cupcakes are easy to grab and people don’t hesitate about grabbing one.  Also, with mini cupcakes you get a lot more bang for your buck; a small amount of batter goes much further and you have more servings.  I mean three dozen mini cupcakes is a lot of cupcakes!

strawberry champagne cupcakes | pale yellow {mini strawberry champagne cupcakes with a strawberry buttercream}Not only are strawberry champagne cupcakes totally adorable, they taste as good as they look.  The strawberry-champagne cupcakes is light and tender with plenty of flavor from the pureed strawberries.  Adding the glaze provides moisture and fresh champagne flavor.  The frosting is a typical American buttercream with a bit of cream cheese thrown in for texture.  It is not overly sweet and again has fresh strawberries throughout.  Adding iridescent sixlets on tops was the perfect finishing touch; they are lovely little balls of crunchy chocolate that sort of mimic bubbles!

strawberry champagne cupcakes | pale yellow {mini strawberry champagne cupcakes with a strawberry buttercream}I have always found hosts appreciate when you bring a delicious treat to their party, it’s a sure fire way to get a second invite!  Bringing these cupcakes with some extra mini salty dark chocolate cupcakes pretty much ensures Cinnamon and Jesus will be inviting me back and I can’t wait to hang out again!

strawberry champagne cupcakes | pale yellow {mini strawberry champagne cupcakes with a strawberry buttercream}One Year Ago – Nutella Crack Pie

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Strawberry Champagne Cupcakes
Adapted from Completely Delicious
Yield – 36 mini cupcakes

Cupcakes
8-10 strawberries
1/2 cup champagne (or other sparkling wine)
1/2 cup oil
1 egg + 1 egg yolk
1 1/8 cup flour
3/4 cup sugar
1/2 tablespoon baking powder
1/4 teaspoon salt

  1. Preheat the oven to 350 ˚F and line mini muffin tins with paper liners.
  2. Roughly chop the strawberries and puree in a food processor until smooth.  Push through a fine sieve to remove the seeds.
  3. Measure out 1/4 cup of puree and set aside the rest to use in the glaze and frosting.
  4. Add the 1/4 cup of strawberry puree, champagne, oil, and eggs to the bowl of a stand mixer with a paddle attachment.  Beat on high for 2 minutes.
  5. Sift together the flour, sugar, baking powder, and salt.  Add the dry ingredients on low speed and beat until just combined.  Scrape the bowl as needed
  6. Mix on high speed for 20 seconds.
  7. Use a 2 tablespoon scoop to portion the batter between the liners.
  8. Bake for 11 minutes or until a toothpick inserted comes out clean.
  9. Brush the glaze on when the cupcakes are warm and then let cool completely before frosting.

Glaze
2 tablespoons strawberry puree
2 tablespoons champagne

  1. Mix the puree and champagne together.
  2. Brush on the warm cupcakes.

Frosting
1 cup (2 sticks) unsalted butter
pinch of salt
3 cups powdered sugar
1 teaspoon vanilla
3 tablespoons strawberry puree
sliced strawberries & large sprinkles for garnish

  1. Beat the butter and salt on high speed for 2 minutes in the bowl of a stand mixer with a paddle attachment.
  2. On low speed add in the powdered sugar half a cup at a time.
  3. Add the vanilla and puree and beat on high speed until your reach the desired consistency.
  4. Use a star tip to pipe the frosting on each cupcake and garnish as desired.

strawberry champagne cupcakes | pale yellow {mini strawberry champagne cupcakes with a strawberry buttercream}

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Sparkling Peach Sangria

sparkling peach sangria | pale yellow {sangria made with prosecco strawberries, and peaches}Ruth was really into dinner parties last week, she hosted three of them.  I love a good dinner party but I was unfortunately unable to attend the first two.  When the third one came along I quickly volunteered to make a cocktail for the evening since  the guests were bring dessert.

sparkling peach sangria | pale yellow {sangria made with prosecco strawberries, and peaches}There is nothing better than cold, fruity sangria on a hot summer evening.  Sangria is just so easy!  Cut up your fruit, add it to a pitcher, pour in the wine & booze & juice, refrigerate, and you’re done.  This takes about five minutes.

sparkling peach sangria | pale yellow {sangria made with prosecco strawberries, and peaches}Plus everyone likes sangria, EVERYONE!  I have yet to meet someone how does not enjoy a lovely, refreshing glass of sangria, especially a white wine based sangria.  The fruit and juice mellow the wine so things are less acidic and alcoholic.

sparkling peach sangria | pale yellow {sangria made with prosecco strawberries, and peaches}This sangria is particularly delightful with the prosecco.  I adore sparkling wine of all varieties and it works perfectly with the peach nectar and fruit.  You could mix things up to fit your tastes.  I think you should make some of this sangria before the summer ends, you’ll be really happy you did so!

sparkling peach sangria | pale yellow {sangria made with prosecco strawberries, and peaches}One Year Ago – Double Cookie Dough Ice Cream

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Sparkling Peach Sangria
Inspired by Table for Two Blog
Yield – drinks for 4-5 people (about 10 servings)

2 bottles prosecco or other sparkling wine
1 quart strawberries
1 peach
3 cups peach nectar
ice

  1. Quarter the strawberries and slice the peach.  Add to a large pitcher.
  2. Add the prosecco and peach nectar and stir gently.
  3. Refrigerate for at least 1 hour and serve with ice and extra fruit for garnish.
  4. Enjoy responsibly!

sparkling peach sangria | pale yellow {sangria made with prosecco strawberries, and peaches}

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Strawberry Coconut Blueberry Popsicles

Festive red, white, & blue popsicles | Pale Yellow {layers of strawberry, coconut, and lime}Happy 4th of July!  At least it’s almost the Fourth of July.  You have just enough time to go buy a popsicle mold and all the ingredients to make these festive and delicious popsicles before the fireworks begin!  I haven’t excelled at making treats for specific holidays lately, but when looking for a popsicle recipe, I couldn’t resist.

Festive red, white, & blue popsicles | Pale Yellow {layers of strawberry, coconut, and lime}I have wanted a popsicle mold for a long time now and finally bit the bullet and bought one.  I bought the Norpro because it had good reviews on Amazon without the kitschy shape.  No stars here!  The popsicle mold was super easy to use and I love the square shape of the popsicles.

Festive red, white, & blue popsicles | Pale Yellow {layers of strawberry, coconut, and lime}My Fourth of July plans are pretty low key this year – hopefully the weather will cooperate and I can have a lovely beach day.  It’s already July and I’ve yet to go to the beach, time to change that!  Next week I’m off to the DR for a little vacation, so I need to get my (safe) tan on so I don’t fry down there.

Festive red, white, & blue popsicles | Pale Yellow {layers of strawberry, coconut, and lime}I have great memories of watching the fireworks in Northern Michigan with my cousins growing and that’s what I always think of around this time of year.  Unfortunately I can’t remember what I did last year for the fourth.  Seriously, I’m too young to be this forgetful!

Festive red, white, & blue popsicles | Pale Yellow {layers of strawberry, coconut, and lime}I have not forgotten how good these popsicles taste.  They are light and refreshing.  The lime juice allows the popsicles to taste as bright as they look.  All of the fruit is fresh and it’s awesome knowing all the ingredients in my treat.  I’m definitely going to be making more popsicles this summer and this batch was a great start!

Festive red, white, & blue popsicles | Pale Yellow {layers of strawberry, coconut, and lime}One Year Ago – Vanilla Cupcakes with Chocolate Raspberry Frosting

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Strawberry, Coconut, Blueberry Popsicles
Adapted from HGTV Blog
Yield – 10 popsicles

3/4 cup sugar
3/4 cup water
3 limes
1 cup strawberries
1 cup coconut milk, low-fat
1 cup blueberries
popsicle sticks

  1. Make a simple syrup by heating the water and sugar until it boils and all the sugar dissolves.  Stir as needed.  Set aside to cool.
  2. Hull and roughly chop strawberries to equal one cup.  Add to a blender along with the juice of one lime and 1/4 cup of the simple syrup, blend until smooth.
  3. Pour into the popsicle molds about 1/3 of the way.  Freeze for an hour.
  4. Blend together the coconut milk, 1/4 cup simple syrup, and the juice of one lime.  Fill each popsicle another third, add in the popsicle sticks, and freeze for one hour.
  5. Blend the blueberries, 1/4 cup simple sugar, and juice from the last lime to the blender and blend until smooth.  Fill the molds to the top and freeze until firm.
  6. Remove the popsicles from the mold by running the mold under warm water.  Wrap in parchment paper and store in a ziploc bag in the freezer

Festive red, white, & blue popsicles | Pale Yellow {layers of strawberry, coconut, and lime}

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Strawberry Cupcakes

strawberry cupcakes | pale yellow {a vanilla cake with fresh strawberries, a fresh strawberry filling, & strawberry swiss meringue buttercream}It’s summer!  Friday was the first official day of summer, also known as the Summer Solstice or the day with the greatest angle of insolation for all you science nerds out there.  Also, in New York City the sunsets at about 9:15 P.M. on June 21, not 10 P.M.  I just want to clear up any misconceptions, you know what I’m talking about.

strawberry cupcakes | pale yellow {a vanilla cake with fresh strawberries, a fresh strawberry filling, & strawberry swiss meringue buttercream}Although it is officially summer, it doesn’t feel like summer quite yet.  Wednesday is the last day of school and that’s when summer really begins!  I’m super pumped.  Only 2 1/2 more days and I’m free for two whole months.

strawberry cupcakes | pale yellow {a vanilla cake with fresh strawberries, a fresh strawberry filling, & strawberry swiss meringue buttercream}I made these cupcakes for Shirley’s birthday.  She teaches across the hall from me and is a riot.  Shirley is always available when you need someone to cover your class for a minute or need an extra supply, she’s super helpful like that.  She also has funny stories and a great laugh.  Shirley isn’t much of a drinker so she often passes on my cupcakes, apparently I make a lot a of boozy cupcakes.  These cupcakes maybe singular in theme, but they are high on flavor.

strawberry cupcakes | pale yellow {a vanilla cake with fresh strawberries, a fresh strawberry filling, & strawberry swiss meringue buttercream}Strawberries scream summer and these cupcakes are chocked full of strawberries.  There are strawberries in the cake, in the middle, and in the frosting.  The cupcake portion is a simple yellow cake; totally light and tender.  The bits of fresh strawberries add freshness and juiciness inside.

strawberry cupcakes | pale yellow {a vanilla cake with fresh strawberries, a fresh strawberry filling, & strawberry swiss meringue buttercream}My favorite part is the macerated strawberries in the middle.  This little surprise is fresh, light, and orange scented.  It’s not too often you get fresh fruit in a cupcake and they make this dessert almost healthy, almost!  As always the Swiss meringue buttercream is lovely; slightly sweet, smooth & creamy, and full of strawberry flavor with the pureed strawberries added in.  This is the cupcake you need to kick off summer!

strawberry cupcakes | pale yellow {a vanilla cake with fresh strawberries, a fresh strawberry filling, & strawberry swiss meringue buttercream}One Year Ago – Lemon Blueberry Scones

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Strawberry Cupcakes
Adapted from Brown Eyed Baker
Yield – 12 cupcakes

6 tablespoons unsalted butter, room temperature
2/3 cup sugar
1 egg
1 egg white
1/2 teaspoon vanilla
2/3 +1/4 cup flour
3 tablespoons cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup whole milk
2/3 cup finely chopped strawberries

  1. Preheat the oven to 350 ˚F and line your cupcake tins with paper liners.
  2. Add the butter and sugar to the bowl of a stand mixer with a paddle attachment.  Beat for about 3 minutes or until the mixture is pale yellow.
  3. Beat in the egg completely and then beat in the egg white.  Beat in the vanilla.  Scrape the bowl as needed.
  4. Sift together the flours, powder, and salt onto parchment paper and add into the butter in two addition with the milk in between on low speed.  Mix until just combined.
  5. Fold in the strawberries and use a stand ice cream scoop to portion the batter into cupcake tins.
  6. Bake 17 minutes or until a toothpick inserted comes out clean.
  7. Let cool completely on a wire rack.

Macerated Strawberry Filling
2/3 cup finely chopped strawberries
2 tablespoons sugar
1/8 teaspoon orange extract

  1. Chop the strawberries into small pieces and add to a small bowl.
  2. Add the sugar and extract to the bowl and stir.  Set aside while the cupcakes cool.
  3. Cut a cone out of each cupcake and cut off the tip of the cone.
  4. Fill each opening with the strawberries and replaces the top

strawberry cupcakes | pale yellow {a vanilla cake with fresh strawberries, a fresh strawberry filling, & strawberry swiss meringue buttercream}Strawberry Swiss Meringue Buttercream
4 egg whites
1 1/4 cup sugar
pinch of salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 teaspoon vanilla
1 1/2 cup fresh strawberries
whole strawberries for garnish

  1. Place a small pot with 1/2-inch of water on the stove.  Place the bowl of a stand mixer in the pot of water.
  2. Add the egg whites, sugar, and pinch of salt to the mixing bowl.  Heat and whisk until the mixture is smooth when you feel it.
  3. Remove the bowl from the pot of water and whisk with mixer until the bowl is cool to the touch and there are stiff peaks.
  4. Beat in the butter 1 tablespoon at a time.  Beat in the vanilla.  Scrape the bowl as needed.
  5. Roughly chop and then puree the strawberries in a food processor.
  6. Add the pureed strawberries and beat the frosting until everything is light and fluffy.
  7. Add the frosting to a piping bag with a large star tip.  Pipe onto each cupcake.
  8. Cut a slice of strawberry and place on top.

strawberry cupcakes | pale yellow {a vanilla cake with fresh strawberries, a fresh strawberry filling, & strawberry swiss meringue buttercream}

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Sangria Cupcakes

Sangria Cupcakes | Pale Yellow

There is wine in the frosting.  Somehow, somewhere in my life I have reached the point where it is perfectly acceptable and seemingly normal for me to combine my two favorite things – wine and cupcakes – into one delicious dessert.  That’s what we have here, the possibility that I may have gone too far.

Sangria Cupcakes | Pale Yellow

No.  I’ve gone just far enough.  In my search for a sangria cupcake recipe I found nothing worth using.  It was time to start from scratch.  I knew I could use my favorite cupcake and frosting recipe as a base and adapt from there.  Substitute orange extra for vanilla, soak with sangria, add a little wine to the frosting, and garnish with some boozy fruit.  Done.

Sangria Cupcakes | Pale Yellow

I was surprised how well these turned out.  I have to admit I was a little apprehensive about putting wine in a cupcake, I just didn’t know if it would taste good.  Individually, a cold glass of sangria on a hot day is a delightful treat and a cupcake is lovely any day or night, but together, I was a skeptic.  The orange cake is wonderful.  Magic happens when you massage zest and sugar, everything is on the fast track to flavor town for sure!  Soaking the top with sangria adds flavor, moisture, and color; it tells you that this is a sangria cupcake.

Sangria Cupcakes | Pale Yellow

The light purple frosting has just a hint of wine flavor, it’s kind of addicting, I kept needing little “samples” to make sure it tasted alright.  The star of the show is the bejeweled, boozy fruit on top.  Boozy fruit was a college staple for my roommates and I, and it brings home the sangria flavor and concept.  Mixing your wine and dessert is a surprisingly fantastic idea, you should definitely try it out!  By the way, the leftover sangria is a delicious accompaniment!

Sangria Cupcakes | Pale Yellow

I made these cupcakes for Krystal in honor of her birthday because we enjoy sharing pitchers of sangria together in the summer.  Some of my best summer nights were with Krystal, sangria, and a fantastic outside drinking establishment.  What better way to celebrate her birthday than with sangria cupcakes!  Last year she received margarita whoopie pies,  I see the boozy theme here…

Sangria Cupcakes | Pale Yellow

One Year Ago – 50 Shades of Grey Cupcakes

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Sangria Cupcakes
Yield – 15 cupcakes

Sangria
juice of one orange (zest first and save for later)
1/4 cup triple sec
1 apple diced small
8 strawberries diced small
1/2 bottle red wine
1/2 orange cut into small slices

  1. Add all the ingredients to a jar with a lid.
  2. Refrigerate overnight.

Cupcakes
1 cup sugar
zest of one orange
1 3/4 cup cake flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
2 eggs
1/3 cup non-fat Greek yogurt
1/4 cup vegetable oil
1/2 tablespoon orange extract
2/3 cup milk
1/2 cup sangria from above recipe

  1. Preheat the oven to 350 ˚F.
  2. Add the sugar and orange zest to the bowl of a stand mixer.  Massage the sugar and zest together for about 30 seconds.
  3. Add the flour, powder, soda, and salt to the sugar, mix slowly with the paddle attachment.
  4. Add the butter and beat for several minutes until the mixture becomes nice and crumbly.
  5. While the mixer is mixing, whisk together the yogurt, oil, eggs, and extract.  Pour this in the mixer and combine.
  6. Slowly add the milk in and turn on high for a few seconds.
  7. Use a standard size ice cream scoop to portion the batter into lined cupcake pans.
  8. Bake 14 minutes until a toothpick in a center cupcake comes out clean.  Place on a cooling rack.
  9. Use a toothpick or skewer to poke holes in the top of each cupcake while still warm.  Use a pastry brush to apply sangria to each cupcake.  Repeat until all the sangria is used up.  Let cool completely.

Frosting
2/3 cup whole milk
1/3 cup red wine
5 tablespoons flour
1 teaspoon orange extract
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
Sangria fruit separated from the liquid and chopped in need be

  1. In a small saucepan over medium heat, whisk together the milk, wine, and flour.  Keep whisking until the mixture becomes smooth and thick resembling pancake batter.
  2. Remove from the heat, stir in the extract and allow to cool completely.
  3. Beat together the butter and sugar until light and fluffy – beat for 8 minutes
  4. Add in the cooled flour/milk mixture and beat until the entire frosting is light and fluffy, about another 5-8 minutes.
  5. Use a piping bag with a plain tip to pipe a ring on the top of each cupcake.  Pipe less frosting on the inside so that you leave an indent in the center of the frosting.
  6. Pile about 1/2 tablespoon of the sangria fruit in the center.
  7. Garnish with a fresh orange slice.

Sangria Cupcakes | Pale Yellow

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Strawberry Coconut Ice Cream

strawberry coconut ice cream // pale yellow

Strawberry ice cream is one of my bottom choices at an ice cream shop, yet this is my third recipe for some version of strawberry ice cream.  I first made a traditional strawberry ice cream and then a strawberry-beer sorbet.  Like the sorbet, this version is also dairy-free and could be vegan if you replaced the honey with agave nectar, simple syrup, or maple syrup.  Perhaps I never enjoyed strawberry ice cream previously because it didn’t taste good or didn’t have enough fresh, berry flavor.

strawberry coconut ice cream // pale yellow

Or, let’s be real, if you knew me growing up you know I was an extremely picky eater; I probably never ordered strawberry ice cream because I didn’t eat berries until I was in my 20′s.  True story.  Instead of strawberry shortcake, I would have banana.  When presented with fruit salad I would pick out the grapes, but only the red grapes of course.  I don’t know what my problem was, I also didn’t eat melon or stone fruit.  Basically I was an apple, canned pear (no skins), banana, and red grape eater for most of my life.

strawberry coconut ice cream // pale yellow

There are still a few fruits I’ll pick around in a fruit salad like pineapple, raspberries, blackberries, and cherries.  Besides the cherries, I’ll eat the others in smoothies or baked goods, I’m getting better, really!  Maybe there are so many strawberry ice cream recipes because I’m trying to make up for lost time and lost strawberry eating opportunities.  It may have taken me a long time to realize this, but there really is nothing better than a fresh, juicy, summer strawberry.

strawberry coconut ice cream // pale yellow

As far as healthy ice creams go, this one is a keeper.  But let’s get rid of the word healthy and replaces it with a better, more inviting word.  How about raw?  Natural?  Simple?  Guilt-free?  Whatever word you use to describe this ice cream should entice your friends to try some.  This is some tasty ice cream with fresh strawberry flavor and a hint of coconut in the background.  I really enjoyed mixing in the toasted coconut, it provided a lovely crunch.  And besides, it finally feels warm enough here to start eating ice cream all the time!  Happy May.

strawberry coconut ice cream // pale yellow

One Year Ago – Chocolate Peanut Butter Cup Cookies

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Strawberry Coconut Ice Cream
Adapted from Immer WachsenYield – 1 quart
1 quart strawberries, hulled and roughly chopped, about 2 cups
1/3 cup honey
2 cups (about 2 cans) coconut milk (separate the white part from the clear liquid, only use the white part)
2 capfuls whipped cream vodka
toasted, shredded coconut to garnish

  1. Place the bowl of your ice cream maker in the freezer the night before.
  2. Add the strawberries, honey, and coconut milk to a blender.  Blend until smooth.
  3. Add the mixture to the ice cream maker and blend for 20 or so minutes or until firm.
  4. Place in a freezer container and freeze until firm.
  5. Garnish with coconut and strawberries as desired.

strawberry coconut ice cream // pale yellow

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Strawberry Shortcake Whoopie Pies

strawberry shortcake whoopie pies // pale yellow

When I was deciding which category to click for this recipe, I had to check out my recipe index to see how I’ve been classifying whoopie pies.  In sixteen months of blogging this is only my third whoopie pie recipe.  That seems kind of sad.  I feel like I’ve made more whoopie pies than that, but apparently they were pre-blog.  Things are going to be changing around here!

strawberry shortcake whoopie pies // pale yellow

Nicole called these strawberry shortcake whoopie pies delightful and “one of the most delicious things you’ve [I've] ever made.”  I said that was bold statement.  I’m always surprised when people say  things like that to me because everyone has such different tastes and ideas of taste perfection.  In this way, food competitions are so biased, get a different group of judges with different tastes, and you could have completely different results.  This is also what makes baking for friends so fun, it’s always possible to please someone!

strawberry shortcake whoopie pies // pale yellow

I’m writing this while watching the movie Hook and I know it has nothing to do with strawberry shortcake whoopie pies, but it’s such a throw back to my childhood.  I don’t even know how many times I’ve watch this movie, but it’s been a lot.  Growing up my brother and I watched it countless times with a babysitter while my parents were bowling.  I’ve had the distinct pleasure of introducing the movie to campers one summer and some students during Saturday school.

strawberry shortcake whoopie pies // pale yellow

RUUUUFFFFIIIII-OOOOOOOOOO!  Why is this such a great movie?  Is it simply nostalgia from my childhood or is it cinematic genius?  I don’t know if I care.  Also, did you know Maggie Smith plays Wendy?  IMDB to the recuse!  The make-up tried to make her look older (about the age she is now in Downtown Abbey), but she still looks young.  In real life she’s much older than you would expect.

strawberry shortcake whoopie pies // pale yellow

Enough digression, back to the whoopie pies.  They really are delightful as Nicole said.  I don’t know what happened to yield 30 pies when the original recipe only yielded 12, but feel free to cut the recipe in half to make a more manageable amount.  However, I assure you, there will be no problem distributing all of these.  I was not only able to give a bunch to a student monitor for her birthday, but I was able to share with colleagues at lunch.  Make yourself some lovely strawberry shortcake whoopie pies this spring; everyone will be as happy as a 28 year old re-watching Hook!

strawberry shortcake whoopie pies // pale yellow

One Year Ago – Red Velvet Brownie S’more Bars

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Strawberry Shortcake Whoopie Pies

Adapted from Cookies and Cups

Yield – 30 whoopie pies

1 cup (2 sticks) unsalted butter, room temperature

1 1/2 cups sugar

1 teaspoon salt

1 tablespoon baking powder

3 eggs, room temperature

4 1/4 cups flour

1 cup whole milk

1 tablespoon vanilla

10 tablespoons (1 1/4 sticks) butter, room temperature

1 teaspoon vanilla

4 tablespoon whole milk

3 cups powdered sugar

1 quart strawberries, washed, trimmed, and thinly sliced

  1. Preheat the oven to 400 F and line all your cookie sheets with parchment paper.  The more cookie sheets the faster things will go.

  2. Beat the butter and sugar together in the bowl of a stand mixer with a paddle attachment until light and fluffy, about 2 minutes.

  3. Beat in the baking powder, salt, and eggs on low speed until well combined.

  4. Add the vanilla to the milk in a mixing glass and add the flour in three batches with the milk/vanilla mixture in between. Scrape the bowl as needed.

  5. Mix until the dough is just combined.

  6. Use a 2-tablespoon scoop to portion the batter on the cookie sheets.  Leave plenty of room between whoopie pies, I was able to put 8 whoopie pie halves per baking sheet.

  7. Wet your fingers to smooth and flatten the top of each whoopie pie.

  8. Bake for 10 minutes or until the tops are golden brown.  Transfer to a wire rack to cool and completely.

  9. Make the filling by creaming the butter and vanilla until pale yellow in the bowl of a stand mixer with a paddle attachment.  Add in the powdered sugar half a cup at a time.  Start on low and then increase the speed to high to whip the filling.

  10. Beat in the milk until light and fluffy.

  11. Match the whoopie pie halves and smear some filling BOTH halves.  Place a few strawberry slices on one half and smush together.

strawberry shortcake whoopie pies // pale yellow

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Strawberry Beer Sorbet

Strawberry Beer Sorbet // Pale Yellow

My plan was to make this vegan treat for Super Bowl Sunday, however, I forgot to throw the ice cream maker bowl in the freezer.  Whoops.  This treat was enjoyed on Monday and it is still being enjoyed as it lingers in the freezer.  When you only sneak “bites” or “spoonfuls,” desserts seem to last awhile.

Strawberry Beer Sorbet // Pale Yellow

Since Valentine’s Day is tomorrow, this would also make a lovely dessert for any vegan friends or lovers you have.  The pink color is delightful and the frozen strawberries provide a way to enjoy their fresh, berry flavor in the depth of mid-winter blues.

Strawberry Beer Sorbet // Pale Yellow

You would never guess this sorbet is dairy-free.  I know sorbet explicitly implies dairy-free, but the overall texture is so nice and creamy, it really melts in your mouth.  The little chunks of strawberry are so pretty scattered throughout the sorbet.

Strawberry Beer Sorbet // Pale Yellow

Strawberry beer sorbet couldn’t be easier to make: three ingredients, one pot, churn, and done.  You could use any flavor beer you desire, but the beer flavor comes through, so as always, choose something you would enjoy drinking on its own.  I thought the apple would be lovely with strawberry, and I was right.  The extra beer was dutifully consumed during the actually Super Bowl, no waste here!

Strawberry Beer Sorbet // Pale Yellow

One Year Ago: Valentine’s Day Decorated Sugar Cookies

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Strawberry Beer Sorbet
Adapted from Beantown Baker
Yield ~ 1 quart

3 cups frozen strawberries, thawed for about an hour
3/4 cups sugar
12 ounces beer (Shock Top – Honeycrisp Apple Wheat)

Shock Top Honeycrisp Apple Wheat

  1. Place the bowl of your ice cream maker in the freezer the night before.
  2. In a medium saucepan bring the strawberries and sugar to a boil.  Once the strawberries are soft mash with a potato masher.
  3. Allow the mixture to cool and then stir in the beer.  Place this mixture in the fridge for at least 2 hours (or overnight) until cooled completely.
  4. Churn in the ice cream maker until whipped and set, it only took me about 15 minutes.
  5. Freeze until desired hardness.Strawberry Beer Sorbet // Pale Yellow

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