If you like Pina Coladas, and Getting Caught With Cupcakes...

Hello all,

I know, I know, its's a corny blog post title, but I honestly couldn't help singing it to myself while I was baking these cupcakes, or while eating them.

We had a little setback in the weather here in New Jersey for awhile (as if that's shocking to any of us who have lived here for our entire lives) but there's finally been a breakthrough! We hit 80s and now are headed to a balmy mid-70s range for for the rest of the week. So, with all the sun, warmth, and fresh air, I thought these pina colada cupcakes would be the perfect way to go during my month of cupcakes...and I was right.

I have eaten not one, not two...but many of these little cakes as they sat on my kitchen table, staring at me with their toasted coconut, just begging to be gobbled up before anyone notices they're gone.

After being treated to the Banana Split Cupcakes awhile back, some of my peers asked me if I could bring them a few of these to our next class. For once I actually wanted to say "there are no more" because I was thinking to myself "there won't be anymore after I get to them" but of course I said I'd be happy to.

But then, who would've thought this late in the semester I'd have such luck, my professor cancelled class today. It's a sign from God - I was meant to have all of these cupcakes to myself.

Is it going to cause a serious stomach ache? Most definitely. Do I care? Not in the slightest.

Every time I eat one I am reminded that there is roughly one WEEK left of classes for the entirety of my junior year, and I am that much closer to Summer Vacation.

I hope these send you off to a blissful summer daydream as well.

Happy Baking!

Pina Colada Cupcakes Via GloriousTreats

2 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 3/4 cups sugar
3 eggs
1 cup vegetable oil
1 tsp vanilla
3/4 cup sour cream
1 1/2 cups crushed pineapple, drained slightly

1. Preheat oven to 350 degrees and line two 12-cup muffin pans with liners.
2. In a medium bowl sift together flour, baking powder, baking soda, and salt.
3. In a separate bowl, beat together eggs and sugar until it reaches a uniform consistency. Slowly beat in oil and vanilla.
4. Stir in sour cream and crushed pineapple until well combined.
5. Add flour mixture to wet ingredient mixture and beat until just combined.
6. Fill cupcake liners 3/4 way full and bake at 350 for 20-24 minutes, or until a toothpick comes out clean.

Coconut Frosting Barely Adapted from Baked Perfection

1/2 cup butter, softened
1 tsp vanilla extract
3 cups powdered sugar
4 tbsp coconut milk

1. Cream butter and coconut milk, then add vanilla.
2. Beat in powdered sugar, a cup at a time, until desired consistency is reached.

Month of Cupcakes Kickoff

Hello all,

Do you ever get hung up on making a decision?

I do. I hate making decisions. Yes, I know, terrible to admit but I positively loathe having to choose; not because I dislike being in charge (trust me, not a problem) but in reality because I love variety and never know what I want. What to have for dinner, what flavor of coffee I want, whether I want to study procrastinate on Pinterest or FoodGawker...the list goes on and on.

For example, I had decided (or so I thought) that I would do an April Cupcake Challenge here on the blog. Simple enough decision, now the only problem lay in where to obtain the recipes from. Do I go Julie and Julia on all of you and get a cupcake book? Or can I just pick my most favorite, most mouthwatering cupcake posts from some of the best baking blogs out there? OR do I just not do cupcakes at all because I can't decide between my first choice and second choice?

Now you see -  there's too much room to over-think it. Well it's your blog silly, my mind says to itself Just do you.

'But what does that even mean??' I ask my mind back. Then I realize I'm talking to myself inside my mind and it's very close to becoming talking to myself outside of my mind. Not an attractive feature while walking to class, let me tell you.

Well, just like avoiding decisions I am going to avoid that question too, for now. Right now, I am seriously in the mood for some cupcakes, and I think a whole month of them sounds just delightful.

Don't you?

I'm so glad you agree! So take this as a challenge, or just a month brimming with delicious baby cakes, but cupcakes will be the name of the game for the month of April here on Sugar Mountain.

Phew. Decision reached.

And to kick things off: Mocha Coconut Frappuccino Cupcakes! This recipe has been on my "To Bake" list for ages, and now that I've made (and eaten) an unhealthy amount of them, I can say that it was worth the wait, and that I most likely will not wait long until I make them again. They are that good.

 

During this month I'll also share links I've found with tips on cupcake baking, decorating, storing, etc.

If you want to join in on my month of cupcakes, just comment here on the post, sharing a link to your blog and letting me know if you'd like me to share your photos here on mine. That means all your posts in April must  be cupcake related, and I only ask that if you do want to get involved, to please link back to this post so that more bloggers can get involved and share their own crazy cupcake obsession.

Happy Baking!

Mocha Coconut Frappuccino Cupcakes Via How Sweet It Is 

1cup + 2 tbsp flour
1/4 cup cocoa powder
3 tbsp instant coffee
1/2 tsp salt
1 1/4 tsp baking soda
3/4 cup sugar
1 egg
2 tsp vanilla
3/4 cup coconut milk
2 tbsp sour cream
1/2 cup melted butter, cooled
1/2 cup chocolate chips

1. Preheat oven to 350 degrees and line one 12-cup muffin pan with cupcake liners.
2. Sift together flour, cocoa powder, coffee, salt, and baking soda in a medium bowl. Set aside.
3. In a large bowl whisk together egg and sugar until you reach a smooth consistency with no lumps. Beat in vanilla, coconut milk, and melted butter.
4. Add dry ingredients to wet ingredients, mixing until just combined and batter is smooth. Stir in sour cream. Fold in chocolate chips.
5. Use a 1/4 cup measuring cup to fill cupcake liners with batter. Bake at 350 for 15-18 minutes or until toothpick comes out clean

Coconut Cream Frosting:

1cup softened butter
3 2/3 cups powdered sugar (more may be needed)
1 tbsp vanilla extract
1-2  tbsp coconut milk
1/2 cup sweetened, shredded coconut

1. Beat butter until light and fluffy, then begin to beat in powdered sugar, one cup at a time. Beat in vanilla extract and teaspoonfuls of coconut milk until desired consistency is reached. Stir in sweetened shredded coconut and beat until smooth.

1/2 cup toasted coconut (*toast for 10 minutes at 350 degrees until golden - stirring often)

Mocha Coconut Drizzle:

2/3 cup powdered sugar
2 tsp cocoa powder
1 tsp instant coffee powder
1-2 tsp coconut milk

1. Sift together sugar, cocoa powder and instant coffee in small bowl. Add coconut milk and stir. Continue to stir until thick glaze comes together, adding splashes of coconut milk if necessary.

Samoa Whoopie Pies

Hello all,

Today I bring you another whoopie pie, but I must tell you, these are not like any other whoopie pie you may have tried before...

This is your favorite Girl Scout Cookie reborn into a decadent, moist, delicious dessert that is still easily portable and extremely addictive.

That's right: Samoas. My absolute favorite cookie ever.  The only issue I have with them (which I think you will all agree is a legitimate one) is that they don't put anywhere near enough cookies in one of those boxes. Let's be serious here Girl Scouts: I want to eat more than the meagre sixteen you put so delicately into one box. Okay, I know sixteen doesn't sound meagre, but leave that box in a kitchen with family members or roommates and you will realize that it is indeed never enough.

Now I know it's because they're delicate little cookies, and that it's really just the way the Girl Scouts get us to buy oh, say, a dozen boxes of each type of cookie, but I can't take it anymore. I need instant Samoa gratification and I need it now.

So, I found this stellar recipe on SweetLittleDetails and had to test it out for myself. How hard could it be?

Well, they're not so much difficult as they are a laborious. It's a many stepped process, but every step is needed to achieve chocolatey, caramel, coconut perfection.

Sigh. My life is complete.

Still want more? Check back next week for my final post on these sweet little sandwiches with Carrot Cake Whoopie Pies!

Samoa Whoopie Pies Via SweetLittleDetails

1 2/3 cups flour 

2/3 cup cocoa powder 

1 1/2 tsp baking soda

1/2 tsp salt

1/4 cup softened butter

1/4 cup shortening

1 cup brown sugar, firmly packed

1 egg

1 tsp vanilla

1 cup milk

1 cup toasted coconut
1 cup chocolate chips, melted

1. Preheat oven to 350 degrees and line two cookie sheets with parchment paper.

2. Whisk together flour, baking soda, cocoa powder, and salt in a medium bowl. In a separate, larger bowl beat butter, shortening and sugar for a good 5 minutes or until well incorporated. Beat in egg and vanilla.

3. Beat in flour mixture and milk in two additions (1/2 flour + 1/2 cup milk, repeat) until well incorporated.

4. Measure out tablespoonfuls of batter onto cookie sheet, leaving plenty of space between for spreading. Bake at 350 degrees for about 10 minutes or until whoopie pies spring back lightly when touched. Let cool 5 minutes on pan before moving to cool entirely on wire rack.

Toasting Coconut: Spread coconut out onto rimmed baking sheet and bake at 350 degrees for about 10 minutes, stirring often to prevent burning.

Chocolate Drizzle: Melt chocolate chips in microwave safe bowl on 30 second intervals until completely melted.

Caramel Buttercream

1/2 cup butter, softened
1/4 tsp salt
1/4 cup + 2 tbsp brown sugar
1 tsp vanilla extract
1/4 cup caramel syrup
1 tbsp + 2 tsp milk
3 cups powdered sugar

1. Beat butter and brown sugar, then beat in salt, vanilla, caramel syrup, and milk.
2. Slowly beat in powdered sugar.

Assembling Whoopie Pies:

Match up cookies according to size and pipe buttercream onto one cookie. Sprinkle toasted coconut on top of buttercream and then drizzle with chocolate. Place other cookie on top, pressing gently to secure.