Friday, 25 March 2016

Coconut Cream Cupcakes

These cakes are sticky, moist and delicious. Coconut is a very summery flavour, and as we've been very lucky with the weather so far this bank holiday, I whipped up a batch of these for a picnic with friends.

  • 150g softened unsalted butter
  • 3 medium eggs
  • 150g self-raising flour
  • 150g caster sugar
  • 400g can of coconut milk
  • 1 can of condensed milk
For the topping:
  • 100g softened unsalted butter
  • 150g sifted icing sugar
  • Dessicated coconut

Pre-heat the oven to 200 degrees/180 degrees fan/gas mark 6. Place cupcake cases into a cupcake tray.

First, make the cupcakes. Cream the butter and sugar together, then beat in the eggs one by one. Sift in the flour, then add a few tablespoons of the coconut milk and mix thoroughly.

Drop a tablespoon of cake batter into each of the cupcake cases and bake for 15-20 minutes. You may need to do this step in batches depending on how big your cupcake tray is! Remove the cupcakes from the oven and leave them to cool. While cooling, mix together the remaining coconut milk and condensed milk. 

Once the cupcakes have cooled, remove them from their cases and stand them on a large plate or tray. With a skewer, poke lots of small holes in the cupcakes. Then, drizzle the coconut and condensed milk mixture over the cakes so that it seeps into the holes. Cover the cakes and refrigerate overnight.

Make the buttercream by sifting the icing sugar into the softened butter and creaming until smooth. Leave to chill for ten minutes, then use this mixture to top the cupcakes with.

As a final flourish, coat the cupcakes with desiccated coconut. The finished cakes should look like snowballs!

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