Tropical Cakelets & June's Give-Away-Apron

What's the best part of a muffin or cupcake?  The top, of course!  When I found this Ruffle Cakelet pan, by Nordic in the King Arthur Flour catalogue, I knew it would be perfect to create those perfect bites we remember as kids. 

The recipe also appeared in the catalogue baked in Ball jars, which is very cute, but I decided this treat would be adaptable to my new pan for treats that I would deliver later to the guys working on our new home.

Looks like July will be our "move-in" date and I'm so excited to share with you some photos I took yesterday.

Rear View

Kitchen--countertops are in, but doors and drawers go in last so they don't get "dented."

Our chandelier that I purchased in Massachusetts, when we built our first home. It's been with us in Connecticut and Washington...now in North Carolina!

The kitchen, which for me is the heart of the home, is full of detail with the tremendous custom cabinetry.  Norman, our cabinet maker, thought of everything including spice racks on either side of the cooktop!

My walk-in pantry is a room unto itself measuring 8' x 8' - a dream come true!

I cannot wait to bake in this kitchen and finally have a place for all my gadgets, pans, and cookbooks!

Tropical Cakelets
5 T unsalted butter, at room temperature
3/4 granulated sugar
3 large egg whites
3/4 cup milk, at room temperature
3/4 tsp. vanilla extract
1/4 tsp. coconut extract (or flavoring)
1 1/2 cups Unbleached Cake Flour Blend 
1/3 cup coconut milk powder
1/4 tsp. salt
2 tsp. baking powder
1 T cake enhancer 

Preheat oven to 350F-degrees.  Spray Ruffle Cakelet pan with a non-stick baking spray.

In a bowl of a stand mixer, using the paddle attachment, cream the butter and sugar thoroughly until light and fluffy. 

Combine milk, egg whites, vanilla extract and coconut flavoring in a 2-cup measure and whisk to combine.  Set aside.

Sift the dry ingredients to blend together.

Add the dry ingredients in three parts, alternately with the egg white/milk mixture to the butter/sugar batter.  Combine thoroughly.  Fill the cakelet pan wells half full.  This recipe made 14 Cakelets.

 Bake in the preheated oven for 15-17 minutes, testing centers with your fingertips or a wooden skewer poked in the center.  Remove from the oven and cool slightly before turning out onto a rack to cool completely before frosting.

Frosting
1/2 cup (1 stick) unsalted butter, at room temperature
pinch of salt
2 1/2 cups confectioners' sugar (icing sugar)
1 T meringue powder, to stabilize the frosting
1 tsp. vanilla extract
3 T Mango~Pineapple Sonoma Syrup  
Beat the butter until fluffy.  Beat in the salt, meringue powder and vanilla.  Add the sugar and syrup and beat well.  Pipe the frosting onto the split cakelets.

I dusted the tops with a little more confectioners' sugar for presentation. Enjoy!

Now, the inspiration for this month's apron has got to be the beautiful "Carolina blue" skies!

This apron is the perfect example of sunshine and blue skies, which I wish for everyone!  Just comment on any of the posts this month and this apron could be yours.