Cinnamon cupcakes with toasted coconut walnut icing

    (17)
    50 min

    Sweet and tender cupcakes with a hint of cinnamon. The buttery icing is made with coconut and walnuts and gently toasted until golden under the grill.


    16 people made this

    Ingredients
    Serves: 12 

    • 150g plain flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon (optional)
    • 75g butter, at room temperature
    • 200g caster sugar
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 175ml milk
    • Icing
    • 60g butter, at room temperature
    • 5 tablespoons brown soft sugar
    • 2 tablespoons milk
    • 75g desiccated coconut
    • 75g chopped walnuts
    • 1 teaspoon ground cinnamon

    Method
    Prep:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Preheat the oven to 180 C / Gas 4. Line a 12-cup muffin tin with paper cases.
    2. Sift together flour, baking powder, salt and 1 teaspoon cinnamon.
    3. Cream together 75g butter and caster sugar in a large bowl until light and fluffy. Add egg and vanilla; mix well. Pour in flour mixture alternately with 180ml milk; beat well. Fill prepared paper cases, about half full.
    4. Bake in the preheated oven until golden and tops spring back when lightly pressed, 20 to 25 minutes. Remove from the oven and set aside to cool.
    5. Meanwhile, cream 60g butter with brown sugar until light and fluffy. Blend in 2 tablespoons milk until well combined. Fold in coconut, walnuts and 1 teaspoon cinnamon.
    6. With the warm cupcakes in the tin, carefully spread about 2 teaspoons of icing on the centre of each cupcake. Do not spread icing all the way to the edge.
    7. Preheat the grill and set the rack about 15cm (6 in) from the heat source. Grill the tops of cupcakes until coconut is lightly browned, 2 to 3 minutes.

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    Reviews & ratings
    Average global rating:
    (17)

    Reviews in English (14)

    by
    24

    I thought this was such an awsome recipe! The flavors are all very wonderful together. I followed this recipe to a T except I used almonds instead of walnuts that's all I had, and I cooked mine in a silicone muffin pan. I had a tough time figuring out the broiling part with mine, but they still turned out great. All in all my family and I loved it! My 4 year old asked for it to be his birthday cake for his next bday! Great Recipe!  -  10 Mar 2009  (Review from Allrecipes US | Canada)

    by
    10

    These cupcakes were so good and easy to make! I didn't make the coconut topping because I don't like coconut but they were just as good with regular frosting from the store. These were much better than the store bought boxed cupcakes. I will definitely make these again.  -  11 Apr 2009  (Review from Allrecipes US | Canada)

    by
    9

    Yum! Yum! Yum!! Made these for my best friend's Bridal Shower that I both catered and hosted. She wanted to do cupcake decorating, and her bridal colors are Pink and Black. I tested this recipe the week before the party, and FELL in LOVE with it. Didn't even bother with the coconut topping, just made the cupcakes and they were DELICIOUS! I added red food die to make them pink, and EVERYONE loved them. By far the best vanilla cupcakes I have ever had!  -  15 Jun 2011  (Review from Allrecipes US | Canada)

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