Every time I intend to make something out of my comfort zone / something crazy creative it ends up being quite normal– like these, haha. Then again if it’s too crazy creative it can blur into being gimmicky. We’ll give it a week, I’ll think of something… actually, I finally got around to checking out Alice Medrich’s Flavor Flours and Dominique Ansel’s book, can’t wait to immerse myself in that.
So it’s reading break, and for me that means getting “life stuff” done. Stuff that I usually shove to a corner in my mind. Like my class 5 test, and uh mm yeah well uh hm I didn’t pass, haha. The examiner was the same lady who passed me for my N, and I was feeling relaxed/hopeful. A bit too relaxed, because about 20 minutes in I forgot to mind the speed limit (50km/h…. who actually drives that speed like pls) because we were about to go on the highway and I was thinking omg we’re going on the highway I haven’t failed yet!! which is the ultimate irony because that was the moment when I sped up to keep up with traffic and yeah it was game over at that point. Also in my defense it was downhill, ok.
Anyway despite my initial disappointment (I had spent a fair amount of time practicing), I figured it’s just driving. It’s only this “important” in North America, but think of all the countries where metro/tram/bike/bus is the way to go. ALSO, the good thing that came out of this was I bothered to google how to parallel park, and turns out it’s super formulaic and you’re basically guaranteed to parallel park perfect every time. I tried it today and was super amazed. Good job internet, I’m impressed.
Ok, now onto these cakelettes! The style is inspired by an instagram account slash bakery (b/c ofc, what else) T O M E which bakes the most beautiful things, in a style that I aspire to bake. So I took a matcha & coconut marble cake recipe and just by doing a few simple things, really took it to the next level– matcha glaze, a (vegan) coconut whipped cream, fresh berries, toasted coconut flakes… on what is essentially an upside down muffin. Wish the execution was a little cleaner, with some flowers to garnish it or something, but overall, they’re cute, moist (it’s basically a pound cake), coconutty and there’s ENOUGH SALT to balance everything out.
It was my first time making vegan coconut whipped cream, and I didn’t have much expectations for it, but it kinda blew me away. I don’t know why, it just tasted like coconut cream, but it was WHIPPED coconut cream that tasted like coconut and was way better than boring whipped cream. Starbucks needs to get on that. Next level whipped cream.
Lookie at that marbling! Marbled anything is cool. I recommend these/this concept for anyone that’s bored of muffins… turn them upside down and they’re on their way to being transformed! Some sort of life lesson in there, I’m sure.
OK now I’m gonna leave y’all with the recipe to try, and I’m gonna go simultaneously clean my house & have a dance party. Enjoy!
Coconut Matcha Marbled Cakelettes
For the cake:
- 120g unsalted butter
- 117g brown sugar
- 1 tsp coconut extract
- 2 eggs
- 1/2 tsp salt
- 165g all purpose flour
- 1 tsp baking powder
- 160mL coconut milk
- 1.5 tsp matcha powder
For the matcha glaze:
- 1 cup confectioner’s sugar
- 3/4 tbsp matcha powder
- 2 tbsp milk, or as needed
For the coconut whipped cream:
- 1 fourteen ounce can coconut cream or FULL FAT coconut cream, chilled in the fridge overnight
- 1/4-1/2 cup powdered sugar
- berries & toasted coconut flakes, to garnish
- Preheat the oven to 350°F. Grease a 6-cup muffin tin.
- In a large microwave proof bowl, melt the butter and allow to cool to room temperature. Whisk in the sugar, eggs and coconut extract until homogeneous.
- In another large bowl, whisk together the flour, salt and baking powder.
- Alternatively stir in the coconut milk and dry ingredients into the butter/sugar mixture just until it’s well mixed (no lumps), but take care to not overmix.
- You can eyeball the next step– divide the batter in half. In one half, sift the matcha powder into the batter (so it’s less clumpy), then whisk to combine.
- Using a large spoon or a tablespoon, alternatively spoon the 2 batters into each muffin cup. Take a skewer and marble to your heart’s content, but don’t overdo it otherwise it’ll just end up mixing together. Here’s a visual.
- Give the muffin tin a quick tappity tap to get rid of any air bubbles. Bake for 30-35 minutes, or until a toothpick comes out clean.
- Allow to cool to room temperature.
- For the matcha glaze, sift the confectioner’s sugar and matcha powder together. Whisk in the milk until a thick glaze forms (but still runny enough to glaze something).
- For the coconut whipped cream, pour out any liquid (when the can sits overnight, the solid separates from the liquid), and transfer the thick coconut cream into a large mixing bowl. Beat for 2-3 minutes until thickened and fluffy, then add powdered sugar (to taste). Beat for 30 more seconds. Keep in the fridge until ready to use.
- Invert the muffins. Glaze them with the matcha glaze, top with the coconut whipped cream, berries and toasted coconut flakes.
- you’ll end up with extra matcha glaze and coconut whipped cream; you can either scale them down by half or double the cake recipe– I just have those amounts since they’re easier to measure.