Tag Archives: cake

{Swirl Pops}

26 Oct

Good morning lovelies! I hope everyone is having a FAB Friday so far.

I wanted to stop in today and tell you about a great local (to the lower mainland) baker! I got in touch with Nicole Jackin’s, creater of {Swirl Pops} after I appeared on Recipe to Riches. She was just one of the lovely people that sent me a sweet encouraging message. Nicole told me that she had auditioned in Vancouver as well for Recipe to Riches and got a golden ticket too! Unfortunately, she did not make it any further than that, but she didn’t let that get her down.

Nicole started {Swirl Pops} which is a bakery that makes delicious cake pops. The best thing about it, is that she doesn’t just make regular old vanilla and chocolate pops, she swirls in every flavor under the sun! UM hello, Orange Creamsicle, Coconut Cream Pie and Chocolate Salted Caramel Bacon, plus many, many, more!

I just thought her story was great, I responded to her email and asked if she would be okay with me writing a little blurb about her company and posting it on Miss Delish! Nicole loved the idea and she even brought me over some {Swirl Pops} to photograph and ahemmmm…TASTE.


Choconut Cupcakes

22 Oct

Get it? Chocolate + Coconut = Choconut! Or Chococonut…which is hilarious and awesome too…but maybe too hilarious and awesome…

Before I get going with this whole Choconut business, I wanted to take a couple seconds to say thanks.

When I started this whole Recipe to Riches journey, I never thought that it would be a ‘big deal.’ I figured I would shoot the show and if I didn’t win I would go on with my normal life and nothing would change. I was pretty much dead wrong.

As soon as the episode aired, I received so many comments on my blog, facebook and twitter. Not only were there a lot, but they were beautiful, thoughtful, encouraging comments. I am just in total disbelief of how many people took the time to come look up my blog and write me a nice comment like that.

I absolutely love reading them and rest assured, they put a huge smile on my face every time. The best part of the whole thing is that I have been lucky enough to have been able to meet and talk to so many lovely people because of being on the show!

Ok, back to Choconut. I loovvveee coconut and I love chocolate (obviously) but most of all, I love them together. So that is what I did here, and they remind me of my favorite chocolate bar, a Bounty bar! Yumm.

I made these with a cake mix because, hey, you don’t always have time to make a cake from scratch. And why would you when you can have a cake that turns out perfect every time!

Instead of using regular oil in the cake mix, I subbed in coconut oil, this bumps up the healthy fat content, and also gives it a good coconut flavor. I actually thought they turned out even more moist and delicious than using regular oil. Score.

Of course, if you don’t have coconut oil, you can use vegetable oil and just add in about 1 tsp of coconut extract into the cake mix.

I topped them off with a Coconut Buttercream and then dark chocolate shavings! Not to toot my own horn, but they were pretty darn good and best of all, they were super easy!

Try them and you can tell me what you think!

Miss Delish asks:

What is your favorite chocolate bar?

What is your take on Cake Mixes? Yay or Nay?


Choconut Cupcakes:

Makes 24 cupcakes

24 cupcake liners

1 devils food (or any chocolate) cake mix

3 whole eggs

1/2 cup melted coconut oil

1  1/3 cup milk

1 cup room temperature butter

1 1/2 tsp coconut extract

2 cups powdered sugar

2 tbsp heavy cream

1/4 cup finely grated dark chocolate

** Please note that I am using instructions for the cake mix I had, make sure to check your particular mix to make sure the ingredients are the same.**

Preheat your oven to 350 degrees. Line muffin tins with 24 muffin liners.

In a large mixing bowl, mix together the cake mix, eggs, milk and coconut oil. Just until moistened and thoroughly combined. Do not over mix.

Scoop the mix into each cupcake liner, filling about 1/2 way up.

Bake in the preheated oven for 19-22 minutes until a toothpick comes out clean. Remove to let cool on a wire rack.

Once they are almost cooled, add the softened butter to the bowl of your electric mixer. Mix until light and fluffy, about 2-3 minutes. Add the coconut extract and continue mixing.

With the mixer on low, slowly add the powdered sugar until combined, add the cream and mix again until combined. Now turn up the speed to medium high and whip for about 2 minutes until light and fluffy.

Spread the Coconut Buttercream over the cooled cupcakes and then sprinkle with some of the grated dark chocolate.




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