Day 20! We are nearly 2/3 of the way through May, and I am already starting to think that June is going to be a bit boring. Only I really need to start house hunting in June. But it’s not over yet, and today there are dreamy Coconut Cupcakes to float you off to the tropics!
Coconut Cupcakes
I have phases with coconut where I just can’t get enough. When the cravings come round, I usually make coconut ice, with its pretty pink and white layers and tropical flavour it’s always a great pick me up. Actually, just writing that is making me want some – and has made me realise I know just how to style these cupcakes!
Coconut Cupcakes
Coconut ice aside, though, these gorgeous Coconut Cupcakes with billowy Coconut Cloud Frosting will also help calm the cravings. These were inspired by a picture of a coconut cupcake I saw once on Martha Stewart. They are just so boofy – who could resist? Not I.
Coconut Cupcakes
Coconut Cupcakes
Coconut Cupcakes with Coconut Cloud Frosting
Coconut Cupcakes
makes 12
ingredients
125g salted butter, softened
2/3 cup sugar
1 tsp pure vanilla
1 tsp coconut essence
4 eggs
1 cup flour
2 1/2 tsp baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup shredded coconut, well packed
mixing
Line a 12 hole muffin pan with cupcake cases, spray cases with non-stick spray.
Beat butter and sugar with the vanilla and coconut essence until light and creamy. Beat in the eggs, one at a time. Sift over the flour, baking powder and salt, beat well. Add the milk, beat well. Stir in the coconut.
Spoon the mixture into the cupcake cases. Bake at 175 degrees Celsius for 25 minutes or until a skewer inserted into the centre of a cupcake comes out clean. Let the cupcakes cool on a wire rack.
Load the frosting into a large piping bag fitted with a 10cm round nozzle. Pipe mounds of frosting onto each cupcake, and smooth down with a knife. After you have frosted all the cupcakes, gently dip each into the flaked coconut, to cover the whole outer surface of the frosting. You might need to press some flakes on by hand to cover any gaps.
Frosting the Cupcakes
Coconut Cloud Frosting
ingredients
2/3 cup sugar
2 tbsp water
1/4 cup liquid glucose
2 large egg whites
1 tsp coconut essence
1 tsp vanilla
1 1/2 cups flaked coconut, to decorate
mixing
Bring sugar, water and liquid glucose to a boil in a medium saucepan. Swirl to combine, but do not stir after the mixture boils. Boil mixture until it reaches 116 degrees Celsius.
While mixture is boiling, beat the egg whites until firm peaks form. Beat in coconut essence and vanilla.
Once the sugar syrup has reached the correct temperature, pour in a thin stream into the egg whites, beating all the time. Beat until the frosting is cool and holds its shape.
Coconut Cupcakes
Enjoy!xxx
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