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About this recipe:
Coconut cupcakes with coconut buttercream icing and white chocolate swirls. Makes a lovely birthday cupcake!
175g (6 oz) caster sugar
175g (6 oz) margarine or butter (Stork® is best)
175g (6 oz) self-raising flour, sifted
30g (1 oz) dessicated coconut
125g (4 1/2 oz) butter
250g (9 oz) icing sugar
3 drops coconut extract
chocolate swirls to decorate
15 min › Cook:
20 min › Ready in:
Cream sugar and 175g butter together until pale and fluffy.
Add eggs one at a time and mix until fully combined.
Fold in flour slowly until fully combined into a smooth consistency.
Stir in dessicated coconut until fully combined.
Divide into 12 cupcake cases and bake on the middle shelf of preheated oven for 20 minutes at 190 C / Gas 5, until golden brown and skewer comes out clean.
Leave to cool.
Mix 125g butter and icing sugar together then add the coconut essence. Pipe icing onto tops of cakes and sprinkle with chocolate swirls.
yummy cupcakes, had trouble finding coconut extract in the shops so just used dessicated coconut. They came out nice though. Will make these again
thanks for posting the recipe.
- 09 Aug 2013
Absolutely gorgeous, I put a few drops of coconut flavouring in the actual mixture (Lakeland sell this) I didn't make 12 as I made them slightly bigger, I out one and half tablespoons of mixture, and then topped with pink raspberry flavoured buttercream!
- 10 Feb 2014
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