Woo it was baking time again, its the first time I've been able to bake since I was back from my holiday and I decided I would do something rich...yet exotic, so I decided to try a "Bounty" (chocolate bar) but in cupcake form: it's a coconut cupcake topped with chocolatey buttercream and then I decided to try something different for decoration. To make my cupcakes I had a brand new hand held whisk, eventually, I've been wanting one for ages and kept thinking that my old one was going to break/melt down in the middle of baking...smoke was actually coming out of it! Anyway for decoration I melted some white chocolate and piped it onto greaseproof paper in different shapes and let them set in the fridge/freezer and then placed on top of the cupcakes. I definately think I will be trying this again, it gave the cupcakes a much better look although...when I was trying to take pictures..because it was actually hot in England..yes hot...it started to melt the white chocolate shapes because they were so thin and a few of my palm trees ended up snapping. Boo hoo, poor palm trees! I managed to salvage quite a few though and still managed to get quite a few good pictures. Enjoy.
My new whisk!
Lightly beaten eggs
Whisking in the flour and the milk
Folding in the coconut
Filling cupcake liners
Cupcakes ready to be decorated
190g plain flour
1 teaspoon baking powder
1/4 teaspoon salt
200g white granulated sugar
3 large eggs, lightly beaten
120mk milk or coconut milk
100g dessicated coconut
1/2 teaspoon vanilla extract
1. Preheat the oven to 175C and line a muffin tin with liners.
2. In a large bowl sift together the flour, baking powder and salt and set aside.
3. In a separate bowl beat the butter until light in colour and then in a steady stream add the sugar and beat until light and fluffy, 3-5 minutes.
4. Add the slightly beaten eggs to the butter/sugar mixture, a tablespoon at a time, beat until smooth and shiny to avoid curdling.
5. In 3 additions, add flour mixture, alternating with the milk, whisking on a low speed, be careful not to over beat, until just incorporated.
6. Beat in the vanilla extract and fold in the coconut lakes.
7. Spoon the mixture into the liners until 3/4 full and bake for 20mins or until a toothpick is inserted into the centre and comes out clean.
8. Allow to cool for 25 minutes on a wire rack.
360g icing sugar
1 teaspoon vanilla extract
6 tablespoons heavy (whipping) cream
2 tablespoons cocoa powder
1. In a large bowl whip the butter and the icing sugar until creamed. Add the vanilla and whipping cream. If you feel like you need to add more cream to reach your desired consistency, do so by adding it by the teaspoon, testing the buttercreams cosistency every few seconds.
2. Once the desired consistency has been achieved add the cocoa powder.
3. Pipe or spread onto cakes.