Sometimes you want tasty confections without wasting away in the kitchen. I’m still waiting for the day we all eat little food pills like in The Jetsons. Since we’re not there yet, we do what we do to eat tasty morsels in small amounts of time. Enter: Immaculate Baking Company! IBC has been making yummy sweets since the early 90’s. The best part is that they’ve partnered with the Non-GMO Project which is a huge win in this household. For those of you that live under a rock GMOs stand for ‘genetically modified organisms’ – basically food that has been bioengineered to be larger, heartier and resistant to pests. I’m not sure about you.. but I don’t want MY family eating food that has been created in a lab. Definitely check out the Non-GMO Project website for more info!
The lovely folks at IBC sent us a care package filled with refrigerated goodies (Check out our latest blog for a recipe for Sausage CinnaSwirls!) including their 2 latest refrigerated cookies: Coconut Macaroons and GLUTEN FREE Peanut Butter cookies!
I decided to kick it up a bit and made:
1 cup milk alternative, we used Coconut!
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
4oz cup of applesauce
1 1/2 teaspoon vanilla extract
1 cup all-purpose unbromated flour
1/3 cup cocoa powder – I used Valrhona
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 package Immaculate Baking Coconut Macaroons
Preheat oven to 350F. Line muffin cups!
Whisk together the coconut milk and vinegar in a large bowl, and set aside for a few minutes to curdle.
Add the sugar, oil, and vanilla extract to the coconut milk mixture and beat well.
In a separate bowl mix the flour, cocoa powder, baking soda, baking powder, and salt. Add little by little to the wet ingredients.
Pour tasty looking cupcake batter into liners filling 1/2 way. I experimented adding the coconut macaroons whole or in pieces and hands down adding them whole was WAYYYY more satisfying. Put them in the batter and then top with the remaining batter. You should have enough to make 12 cupcakes!
Bake 20 minutes until a toothpick inserted comes out clean. Put them on a cool surface and have them cool completely.
For the frosting I made a simple Chocolate Ganache:
8oz Chocolate Chips
1/2 cup heavy cream
Cook the chocolate chips and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. I transferred mine to the refrigerator to help it cool quickly and stiffen up.
Once everything is cooled, frost the cupcakes and garnish with shredded coconut!
TADA! Tasty, decadent cupcakes in a reasonable amount of time!!!
disclaimer: Immaculate Baking sent me free product to review on our blog. Also note that matchingmummies does not accept any liability from the purchase or use of any products reviewed on this blog.