I decided on (/was told to make) these cakes as one of my housemates was going away for the weekend, and she can't stand coconut. Personally, I thought they were very nice, and have a new love for coconut. The icing was particularly good. I left out the coconut essence (because I couldn't be bothered to buy it) and so they had a much mroe subtle coconut taste, which I think is better. Also, They work quite well in normal size cases, even though the recipe suggests using mini-muffin cases.
Fluffy Coconut Cupcakes - makes 36 mini (18 normal size)
250g (9 oz) self-raising flour
45g (1.5 oz) dessicated coconut
230g (8.5 oz) caster sugar
250ml (9 fl oz) buttermilk [If you can't find buttermilk in the shops,take some normal milk (250ml) and add 1 tsp lemon juice to it, then let it sit for half an hour]
2 eggs
1 tsp coconut extract (can be omitted)
125g (4.5 oz) unsalted butter, melted
Icing
280g (10 oz) icing sugar
135g (4.75 oz) desiccated coconut
75g (2.5 oz) unsalted butter
0.5 tsp coconut extract (can be omitted)
2 tbsp hot water
lightly toasted desiccated coconut to decorate.
- Combine the flour, coconut and sugar in a bowl and make a well in the centre. Combine the buttermilk, eggs, coconut extract and butter. Then pour into the well and mix until well combined.
- Divide evenly amongst the cases and bake for 12 minutes at 180*C (15 minutes for normal sized ones) or until a skewer comes out clean. Cool on a wire rack.
- Icing - Combine the icing sugar and coconut in a bowl, add the butter (softened), coconut extract and enough water to make a spreadable icing. Spread each cake with a thick layer, and then sprinkle toasted coconut on top (or dip the cakes into the coconut)
These cakes were really tasty! The coconut on top gave a good simple decoration too. Not too difficult to make either. I think they will be much better without the coconut extract, so they have a more subtle coconut taste. You can toast the desiccated coconut very easily on a baking sheet and under the grill for a few minutes. Just don't forget to shake it up a bit so they don't burn.
MMFC
More chocolately goodness! These cakes are sooooo good, though the recipe is a bit odd. I'm going to try them again, but with a bit more coffee granules in as really it just tasted of chocolate (not that that is a bad thing!). The icing was sooo good too, very gooey and chocolate-y :D.
Mocha Cupcakes - makes 12 muffins
250ml (8fl oz) water
250g (8 oz) caster sugar
125g (4 oz) butter
2 tbsp cocoa powder
0.5 tsp bicarbonate of soda
2 tbsp coffee granules
225g (7.5 oz) self raising flour
2 eggs, beaten.
Icing
150g (5 oz) plain chocolate
150g (5 oz) butter (unsalted)
2 tbsp golden syrup
12 chocolate covered coffee beans to decorate
- Line a muffin tin with 12 cases. Put the water and sugar in a saucepan and gently heat, while stirring, until the sugar is dissolved. Stir in the butter, cocoa powder, bicarb and coffee granules and bring to the boil. Simmer for 5 minutes.
- Beat flour and eggs into the cooked chocolate mixture until smooth (use a whisk or sift the flour in). Divide into the cases. Bake for 20 minutes at 180*C until risen and firm.
- Icing - Melt the chocolate, golden syrup and butter in a double boiler. Leave to cool and then chill. Once chilled and firm enough, spread on the top of the cool cakes. It softens quickly,so spread fast. Decorate with the coffee beans if wanted.
I'm definitely going to make these again, as they were soooo tasty. Though I think I'll make them normal sized cupcakes (so roughly double the number of cakes) so I can share out the goodness :). Also, I must remember to turn the oven on when I bake.... ;) error.
MMFC
