Strawberry Frosted Chocolate Cupcakes

I love strawberries and chocolate together! The strawberries are tangy and the chocolate is smooth and sweet...it's the best of both worlds! Using Strawberry jam in the frosting instead of frozen or fresh strawberries not only keeps the frosting smooth, but also adds a little extra sweet tartness that makes this combination just right.

Chocolate Coconut Cream Cupcakes

Yields 24+ {about 30}

Cupcakes:

1 cup butter substitute

4 ounces semi-sweet dairy, soy, nut-free baking chocolate chips

1 cup unsweetened cocoa powder

1 1/4 cup all-purpose flower

1/4 cup cornstarch

1 teaspoon baking soda

1 1/2 teaspoon baking powder

4 eggs

1 cup granulated sugar

1/2 cup brown sugar

2 teaspoons vanilla

1 cup almond milk

Frosting:

1 cup coconut oil

3 cup shortening

4 cups confectioner's sugar

3/4 cup strawberry jam

4 tbsp almond milk

20 drops red food coloring *optional*

Directions:

Melt the butter substitute and chocolate together in the microwave.

In a medium bowl, whisk together the cocoa powder, flour, cornstarch, baking soda, and baking powder.

In a large bowl using an electric mixer, beat the eggs, sugar, brown sugar, and vanilla together until smooth.

Add the cooled butter substitute/chocolate and beat until smooth.

While still beating, add half of the flour mixture, then half of the almond milk.

Repeat until everything is added. Stir until just combined

Bake on 350 for 20-25 minutes

For the frosting, in a medium large bowl with an electric mixer, cream together the shortening and the coconut oil. Add the vanilla and the strawberry jam, and beat again until they are combined evenly in the frosting. 

If the consistency of the frosting is too thick, add a tablespoon of almond milk at a time until you reach your desired consistency.

As an optional ingredient, I added around 20 drops of red food coloring to give the frosting a more pink-ish color. You can choose to add more food coloring, less, or none at all if you would rather :)

Pipe the frosting with a closed star tip.

Top with mini chocolate chips or drizzled strawberry jam...or both!!!

Chocolate Coconut Cream Cupcakes

It seems like it's been forever since I posted a recipe!! School has unfortunately been keeping me very busy. Anyway, I'm happy to be sharing recipes again :). The frosting I made for these cupcakes was my experimental attempt at a dairy-free "buttercream" using coconut oil instead of butter. Using margarine in place of butter for a buttercream frosting ends badly, so I'm really glad this worked so well! 

Chocolate Coconut Cream Cupcakes

Yields 24+ {about 30}

Cupcakes:

1 cup butter substitute

4 ounces semi-sweet dairy, soy, nut-free baking chocolate chips

1 cup unsweetened cocoa powder

1 1/4 cup all-purpose flower

1/4 cup cornstarch

1 teaspoon baking soda

1 1/2 teaspoon baking powder

4 eggs

1 cup granulated sugar

1/2 cup brown sugar

2 teaspoons vanilla

1 cup almond milk

Frosting:

1 cup coconut oil

1 cup shortening

1/2 cup cocoa powder

2 tbsp vanilla extract

4 cups confectioner's sugar

2 tbsp almond milk

Directions:

Melt the butter substitute and chocolate together in the microwave.

In a medium bowl, whisk together the cocoa powder, flour, cornstarch, baking soda, and baking powder.

In a large bowl using an electric mixer, beat the eggs, sugar, brown sugar, and vanilla together until smooth.

Add the cooled butter substitute/chocolate and beat until smooth.

While still beating, add half of the flour mixture, then half of the almond milk.

Repeat until everything is added. Stir until just combined

Bake on 350 for 20-25 minutes

For the frosting:

In a large bowl using an electric mixer, beat together the coconut oil and shortening until creamy and smooth. Add the cocoa powder and vanilla extract, and mix until combined.

Slowly add the confectioner's sugar 1 cup at a time; beating well after each addition, and make sure the sugar is evenly combined. 

Once all of the sugar has been beat in, add 1 tablespoon of milk at a time and mix. Continue to add and mix until desired consistency is achieved.

Pipe the frosting onto the cooled cupcakes with a star tip.

Top with coconut flakes and serve.

The experiment of using the coconut oil for a "coconutcream" frosting was a definite success!!! The frosting was so light and creamy, with just the right amount of sweetness. I will definitely be using coconut oil in frostings that I make in the future!

Almond Meringue Tea Cookies

One of the things that I admire most about my parent's marriage is how they always seem to find time for each other. Even though both of their schedules are insanely busy, they still manage to always get time to connect one on one - usually over a cup of tea. These cookies are so perfect for tea! They are crunchy on the outside, but delicious and chewy on the inside...they are also the recipe I use when I make my mom's favorite almond cheesecake (of which the recipe I will never ever share...it's just to sacred). 

Almond Meringue Tea Cookies

Yields 24+

1 ¾ cups slivered peeled almonds

1 cup sugar

2 egg whites

1 tsp vanilla extract

1 tsp almond extract

Grind the almonds in a food processor until they are a semi-fine meal. Put half of the sugar in the food processor with the ground almonds, and blend until completely combined.

In a large bowl using an electric mixer, beat the egg whites until they are soft peaks.

Add in the other half of the sugar and continue beating until stiff peaks are formed.

Gently fold in the almond/sugar mixture and both of the extracts. Make sure you evenly combine everything and there aren’t large patches of meringue or almond.

Use a spoon to scoop small amounts of the batter onto a baking sheet lined with parchment paper.

Let the unbaked cookies sit out for 1 to 2 hours, and then bake at 325 for 15 to 20 minutes.

The great thing about these cookies is that they can store for a really long time...not that they do though. In fact, they never do because they are so good! Regardless, the harder outside of the cookie will make it difficult for the cookie's chewy center to also become hard. I definitely recommend brewing a pot of English Breakfast Tea while these cookies are in the oven or cooling down; their subtle sweetness perfectly compliments the richness of the tea.

Hey guys!

Just so you know, Emily Made That now has a Facebook page!!! Head over here and give it a "like," and check up on it in the future for easier access to the recipes you see here, and also some baking tips and pictures :)