Friday Food: No, just no.
Friday Food: Twix Biscuits

Friday Food: Coconut Ice Cupcakes

Coconut ice cupcakeI 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.

Dry

Put the flour and sugar into the bowl and beat until combined.

Add butter coconut

Add the softened butter and continue to beat on a low-medium speed until it forms a sand-like texture. Add the coconut.

Wet

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.

Cupcake

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.

Butter

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.

Buttercream

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.

Colour

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!!

Pipe

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.

Cocnut ice cup cake

Comments

Cakelaw

I don’t like heaps of icing either. I do however like coconut ice so I am sure I’d love these cupcakes.

Dennis the Vizsla

hello 2paw its dennis the vizsla dog hay if yoo do not need all that ekstra buttercream i will tayk it off yore hands!!! by wich i meen lik it all up of korse!!! ha ha ok bye

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