I have already baked these cupcakes once, for MrsDrWho, so I knew they were good. I baked a batch today to say thank you to the Doctors and Nurses at The Vet. When we haven't been to The Vet for a while I like to take them something baked. The recipe is from the May 2018 Taste Magazine. In the magazine they pipe a buttercream swirl as high as an elephant's eye on top of the cupcake. I did not. I am not a fan of huge amounts of buttercream, I prefer the cake to be the star and the icing to be, well, the icing on the cake.
I used the reverse creaming method, from The Scran Line, but you can absolutely cream the butter and sugar, add the eggs and then fold in the other ingredients.
I would not bother colouring the cake batter next time. The coconut cream does not play well with pink colouring once it is baked. I used red and yellow to make the pink and orange buttercream colour. I also think a pink and white swirl would look delightful.
I did colour the buttercream, and I love the way the icing looks. The recipe calls for white chocolate hearts and mini pearl sprinkles, but I eschewed those.
On the whole, an easy bake, and very coconutty!!
Coconut Ice Cupcakes makes 12
- 125g butter, softened
- 155g caster sugar
- 1 tspn vanilla extract
- 2 eggs, at room temperature
- 190g self raising flour
- 45g moist coconut flakes
- 270ml can of coconut cream
For the buttercream:
- 375g butter, chopped, at room temperature
- 380g icing sugar mixture, sifted
- 60ml milk
- 1-2 tspn vanilla extract
- pink and orange food colouring
Preheat the oven to 150*C fan-forced and line a muffin tin with paper cases.
Put the flour and sugar into the bowl and beat until combined.
Add the softened butter and continue to beat on a low-medium speed until it forms a sand-like texture. Add the coconut.
Mix the eggs, coconut cream and vanilla extract and add to the dry ingredients with the mixer on a low speed. Once it comes together, scrape down the bowl and then fold together with a spoon, just to check there are no ingredients hiding on the bottom of the bowl.
Here is where I coloured half the batter pink, I really wouldn't bother marbling the cupcakes. The mixture is perfect for 12 x 60ml cupcakes. I used an Australian tablespoon which is 20ml, and spooned 3 level tablespoons into each paper case.
Bake for 25 minutes, turning the tray halfway through. I left my cakes a tad too long and I feel they were just a little too golden. I have no photo, not because I am hiding them, but because I thought I had taken one. You can see the golden colour in the photo at the top of the post.
Cool in the tin for a few minutes and then carefully lift out and cool completely on a rack.
While the cupcakes are cooling, or anytime really, make the buttercream. Use a mixer to beat the butter until it is very pale and creamy.
I mixed the vanilla and the milk together. Gradually add the icing sugar and the milk mixture to the butter, alternating, beating on a low speed at first and then higher, until combined.
Divide the buttercream between two bowls and colour as desired. Prepare a piping bag with a 1cm fluted or star tip. Spoon the pink buttercream down one side of the bag and the orange down the other. I piped a few test swirls until both colours appeared. Pipe swirls, as desired, on top of the cooled cupcakes and then eat!!
I find coconut cakes do not keep for a long time. If the climate is warm they need to be kept in the fridge in an airtight container, but I think 2-3 days for these cakes at most.