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)
MMFC
hmm i really really really want a yummy cupcake right now!!
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