Most of today’s session was spent mind mapping ideas and giving feedback and advice to one another. This is the heart of where conceptual turns into actual and we are pretty excited to start shooting next week!
2 cups all purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/3 cups sugar
3 large eggs
1 teaspoons vanilla extract
1 cup coconut milk, room temperature
Preheat oven to 350°F. Line with paper or spray cupcake mini pans.
Whisk flour, baking powder, and salt in medium bowl.
In another bowl, using electric mixer, beat soften butter, sugar and vanilla until creamy. Add 3 eggs. Beat well. eating well after each addition and occasionally scraping down sides of bowl. Alternate adding flour mixture and coconut milk. Scoop batter with ice cream scoop into the prepared pans. Bake cupcakes 17-18 minutes. Cool completely on rack before frosting.
For the Caramel, I call it caramel, but it is doce de leite (portuguese) or dulce de leche, anyway, here it is how I make it: I empty 1 can of sweetened condensed milk in a canning jar. Close the lead and cook inside the crockpot on low for 8 hours (on high for 4 hours). Add enough water to completely cover the jar. If you do not have a crockpot, put the closed canning jar in a large pan with 4 quarts of water; bring to a boil, then simmer at low heat for 1.5 to 2 hours. Let it cool. Keep refrigerated.
For the warm sauce (bath): Once you have the caramel, mix that with 1 cup of chopped pineapple (can is fine), 1 cup of
coconut milk and a large pinch of ground clover and cook until bubbly warm and add a shot of rum to serve.
OR, add all ingredients to a crockpot for 2 hours: caramel, pineapple and coconut milk and 1/4 tsp cloves.
I say put everything in a crockpot because it keeps warm without having to worry about it burning.
To serve, start with warm sauce, add cake upside down on top and splash with rum. Garnished with pomegranate seeds or mind leaves.