Cake Off - Victoria Public School

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  • Banana chocolate monkey cupcakes
  • Lemon zucchini sunflower cupcakes
  • Coconut cherry hamburger cupcakes

Banana chocolate monkey cupcakes

Ingredients

1 1/4 cup spelt flour

1/2 cup cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

3 ripe bananas

1/4 cup olive oil

1/4 cup maple syrup

1 egg, lightly beaten

1 teaspoon vanilla

For the frosting

1 – 8 oz package cream cheese, room temperature

2 tablespoons cocoa powder

1/3 cup honey

 

Other ingredients for decorating

Mini chocolate chips

Regular chocolate chips

Bananas

Cheerios dipped in beet juice

 

Directions

1. Preheat the oven to 350 degrees F. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

2. In a separate medium bowl, mash the bananas well. Stir in the olive oil and mash until smooth. Add the maple syrup, egg, and vanilla and stir to combine. Add the flour mixture and stir until just combined.

3. Divide the batter evenly into mini muffin tins, lined with muffin papers and filled ¾ of the way full. Bake until a toothpick inserted in the center of the cake comes out clean, about 20 minutes. Turn cakes out onto a cooling rack until cooled completely.

4. While the cakes cool, make the frosting. Add the cream cheese to a large bowl, and beat using hand blender until fluffy,  Add in honey and cocoa powder, and beat until well combined.

5. To decorate the cupcakes, spread icing on the top of the cupcake. Place one round of banana to make the monkeys nose, and two half rounds of banana to make the monkeys ears.  Place two mini chocolate chips on the monkey's nose to make the nostrils, and one cheerio dipped in beet juice to make the monkey’s mouth. Place two more larger chocolate chips above the nose to make the monkey’s eyes.

 

Lemon zucchini sunflower cupcakes

Ingredients

1 large egg

1/4 cup yogurt

1/4 cup honey

2 tablespoons coconut oil, melted

1 tablespoon lemon juice, and zest

1 cup shredded zucchini

½ cup sunflower seeds

1 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 ¼ cups whole wheat flour

 

For the Frosting

1 - 8 oz package cream cheese, softened

⅓ cup of honey

½ teaspoon turmeric

¼ teaspoon ground ginger

 

Other ingredients to decorate

Mini chocolate chips

Directions

  1. Preheat oven to 350 degrees F and line muffin tin with liners.

  2. In a large mixing bowl, add eggs, yogurt, maple syrup, oil, lemon juice + zest, zucchini, and sunflower seeds, whisk well to combine. In another bowl add flour, baking soda, and salt, and mix together. Gently stir in the flour mixture into the wet mixture.

  3. Scoop the batter into muffin tins filling ¾ of the way, and bake approximately 20 minutes until a toothpick inserted comes out clean..

  4. Remove from the oven and let muffins cool on a rack completely. While the cakes cool, make the frosting. Add the cream cheese to a large bowl, and beat using hand blender until fluffy,  Add in honey, ginger, and turmeric, and beat until well combined.

  5. To decorate, transfer the icing into a piping bag fitted with a flat tip. Make little petals by piping out small amounts of icing, around the outer edge of the cupcake, followed by another row close to the middle.  Fill the middle with mini chocolate chips to make the “sunflower seeds.”

 

Coconut “hamburger” cupcakes

Ingredients

3/4 cup coconut flour

1 teaspoon baking powder

1/2 teaspoon salt

6 large eggs

3/4 cup maple syrup

1/2 cup coconut oil, melted

3 tablespoons whole milk

1 tablespoon vanilla extract

 

For the Frosting

4 oz package cream cheese, softened

2 tablespoons maple syrup

¼ teaspoon turmeric

¼ teaspoon cinnamon

 

To decorate

Brownie “hamburger patty”

Coconut “lettuce”

Cherry jam “ketchup”

Icing “mustard”

Sesame seeds for “buns”

 

Directions

  1. Preheat the oven to 350º. In a large bowl, whisk together the coconut flour, baking powder and salt until blended. Whisk in the eggs, maple syrup, coconut oil, milk and vanilla until completely blended and smooth.

  2. Place muffin liners in mini muffin tin, and fill 1/2 of the way full. Bake for 18 minutes or until golden and a toothpick inserted in the center comes out clean. Transfer the baking tin to a wire rack and let the cupcakes cool for completely.

  3. While the cakes cool, make the frosting. Add the cream cheese to a large bowl, and beat using hand blender until fluffy,  Add in honey, cinnamon, and turmeric, and beat until well combined.

  4. To decorate, using a small cookie cutter cut rounds of the brownies to make burger patties.  Use a serrated knife to carefully cut the mini muffins in half. Spread a small amount of “mustard” on the bottom half, and a small amount of “ketchup” on the top half.  Sprinkle “lettuce on top of patty and place on the burger bun. Sprinkle a few sesame seeds on top of burger bun.

 

 

 

  
   
  
     
 
 
 
   
    
 Urban Harvest Landscape
zdybThe Wilson Family FoundationThe Joanne and Tom Cowan Fund
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