I call these Maduro Cupcakes. They're part of my Back to Roots Series. I've been developing some recipes that sprout from family roots. I want to interpret Puerto Rican desserts into cakes/cupcakes. This is my first experiment. The cake is Caribbean spice cake, made with cloves, cinnamon, a little allspice, and the frosting is a tiny on the caramel side, drizzled with vegan caramely flan sauce infused with cloves. I wanted to top it with a platano, but the fried banana worked. These were ridiculous! As in good.
These are Mini Layered Coconut Cakes made for my friend Kim's birthday. I used the Coconut Cloud Layer Cake recipe from Fran Costigan's book More Great Good Dairy-Free Desserts and iced the layers and outside with a basic vegan coconut buttercream. The toppers are tempered chocolate set in shapes.
Wheeler's Black Label sent me a sampling of his vegan ice cream last week! Whoohoo! I baked these orange-ginger cookie bowls for the occasion. This recipe is also from Fran's lovely book.
This is a gorgeous ginger ice cream topped with the clove-infused caramel sauce I made for the Maduro Cupcakes. There's a little "milano" cookie on top that I made with the orange-ginger cookies sandwiching chocolate.
This sundae has Wheeler's ginger and green tea vegan ice creams. So, so delicious. Thanks Wheeler!