in Recipes

Coconut cupcakes

updated

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Ingredients for 1 servings:

  • 125 g butter, melted
  • 165 g sugar
  • 2 eggs
  • 185 g flour
  • 1 tsp baking powder
  • 40 g desiccated coconut
  • 125 ml milk
  • 250 g double cream
  • 150 g powdered sugar
  • 60 g desiccated coconut
  • 12 paper baking cups

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

makes 12 pieces

First, preheat the oven to 160°C. Cream the butter and sugar with a mixer until light and creamy. Gradually beat in the eggs, then add the flour, baking powder, desiccated coconut, and milk. Continue beating until the batter is smooth. Place paper baking cups on a 12-cup muffin tin and pour in the batter. Bake in the center of the oven for about 30 minutes. Whisk the double cream, powdered sugar, and 20g of desiccated coconut until stiff peaks form, then spread over the cupcakes. Sprinkle with the remaining desiccated coconut.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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