This entry was posted on Monday, June 27th, 2011 at 12:03 and is filed under adverts and promos, beta testing, coconut, competition. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.
This is not only a beta test, its also another entry for the Food24 Cupcake Competition!
Jessica is going to “beta test” these here cupcakes for me, and whilst I don’t quite think they will be able to quell her very well known sweet tooth, I do hope she enjoys them!
These coconut cupcakes have dessicated coconut in the batter which gives them a very interesting texture. They have a coconut butter icing on top and toasted coconut sprinkled over them for a little extra flavour!
I am not personally a huge fan of coconut, but these are deeeelicious!
You must pop over to Jessica’s blog and see what she said about them!
The cupcakes
2 cups self-raising flour (sifted)
½ cup dessicated coconut
1 cup castor sugar
1 cup buttermilk
2 eggs (lightly beaten)
125g unsalted butter (melted)
Preheat your oven to 180°C and fill a muffin tray with cupcake liners.
Combine the flour, coconut and sugar in a bowl, and make a well in the centre.
Combine the melted butter, eggs and buttermilk and pour it into the well in the dry ingredients.
Mix well until combined.
Fill the liners ⅔ full and bake for 17 minutes, or until a cake skewer comes out clean when inserted into the centre of the cupcake.
Transfer to a wire rack to cool them.
The icing
2¼ cups icing sugar
1½ cups dessicated coconut
75g unsalted butter (softened)
2 tablespoons hot water
Lightly toasted dessicated coconut to sprinkle on top
Combine the icing sugar and coconut in a bowl.
Add the butter and the hot water and mix well.
You can add more hot water if necessary to make a spreadable icing.
Cover the top of each cupcake with a thick layer of icing and sprinkle with the toasted coconut.
June 27th, 2011 at 12:58
the icing looks very pretty!
June 29th, 2011 at 08:41
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