Coconut Sticky Rice with Almonds and Raisins

Coconut sticky rice made with coconut milk and brown sugar is the oatmeal of Asia - simple, satisfying and sweet.  Coconut sticky rice is not, however, what I planned to make.

You know those people who tell you that to be successful you should give everything 110% effort?  Regardless of my math-related pet peeve that 110% effort is impossible, I hold that success can and often does come with 100% fun and only 50% effort.  I call it the Full Fun Partial Effort Rule (FFPER).  One of the most popular posts on this blog is my raw cookie dough recipe. I made the cookie dough recipe because cookie dough is FUN and I didn't need that extra 50% effort required for baking.  This coconut sticky rice is another example of the power of FFPER.  

I set out to make biko cupcakes.  Biko is a Filipino dessert consisting of coconut sticky rice topped with coconut cream and brown sugar, then baked and cut into squares.  While I did end up with biko cupcakes, I couldn't help but stop halfway through the process and eat a big bowl of the pre-baked coconut sticky rice - throwing in some almonds and raisins for added fun (I could have added different things, but that would have required a store trip - extra effort).  The biko cupcakes were definitely worth waiting for, but if you can't wait, the not-so-showy coconut sticky rice is a treat in its own right that I'd be proud to serve for breakfast, snack time, or dessert.

Oatmeal Raisin Cupcakes with Maple Glaze

This oatmeal raisin cupcake was a hit across state lines. In Missouri: Oatmeal raisin cupcakes were not a flavor that Bride and Groom 2.0 originally requested, but they both said it was good enough to be a wedding contender. In New York: My pseudo-cousin, Donna, was left speechless from her first bite to her last. Everyone agreed that the oatmeal raisin cupcakes were just like oatmeal raisin cookies, but more moist and with less oatmeal texture.

What's All of the Stuff With the Oatmeal Raisin Cupcakes?

Since oatmeal and raisins are typically breakfast foods, I decided to turn the oatmeal raisin cupcakes into complete breakfast cupcakes by topping them with a maple glaze and maple bacon lollypops. Just for good measure, I threw in some chocolate covered raisins, too. Unfortunately, the raisins ended up looking a bit like little turds, but perhaps we can ignore that fact?

The Oatmeal Raisin Cupcake Recipe

Makes about 24 cupcakes

• 1/2 C butter (1 stick)
  
• 1 1/2 C sugar
• 3 eggs
• 1 t vanilla extract
  
• 8 oz applesauce
• 1/2 C honey vinegar (I love the flavor of honey vinegar, but I do realize that it's not a common pantry item. If you don't have any, you could substitute apple cider vinegar.)
• 1 1/2 C oats
• 1 C flour
• 1 t baking powder
• 1 t baking soda
• 1 t cinnamon
• 1 t allspice
• 1/2 t salt
• 2 C raisins (I used half golden raisins and half dark raisins)

1. Cream butter and sugar.
2. Beat in eggs, one at a time.
3. Add vanilla extract, applesauce, and vinegar.
   
4. In a separate bowl, whisk together oats, flour, baking powder, baking soda, cinnamon, allspice, and salt.
5. Mix the dry ingredients into the wet ingredients, a little bit at a time.
6. Fold in the raisins.
7. Fill cupcake liners 3/4 full.
   
8. Bake at 350 F for 20 minutes or until cupcakes bounce back when touched lightly.

Maple Glaze Recipe

• 2 3/4 C powdered sugar
• 2 T corn syrup
• 1/2 t maple extract
• 4-6 T water

1. Mix together powdered sugar, corn syrup, and maple extract.
   
2. Add in water 2 T at a time until the glaze is sticky but spreadable.

Sticky, Gooey, Creamy, Chewy

Sticky, Gooey, Creamy, Chewy is having a blogiversary bash. She expects it to be a big party. I am submitting these cupcakes. What's a party without cupcakes?!