If coconut is your thing, these are going to be your ideal cupcake. Filled with coconut, topped with a delicate pink icing..a sweet treat in cupcake form.
Ingredients
110g butter, at room temperature
180g caster sugar
2 large eggs, at room temperature
1/2 tsp vanilla extract
1/2 tsp almond extract (optional)
125g self raising flour, sifted
120g plain flour, sifted
125ml coconut milk
25g sweetened desiccated coconut
To decorate
1 batch of Vanilla Buttercream Icing, coloured pale pink
Tbsp desiccated coconut
Method
Preheat oven to 180C/gas mark 4 and line a 12 hole muffin tray with paper cupcases.
In a large bowl cream the butter and sugar until pale and smooth. Add the eggs, one at a time, mixing for a few minutes after each addition and adding the vanilla and almond extract at the end.
Combine the two flours in a separate bowl. Add one-third of the flours to the creamed mixture and beat well. Pour in one-third of the coconut milk and beat again. Repeat these steps until all the flour and milk have been added. Fold in the desiccated coconut with a metal spoon.
Carefully spoon the mixture into the cupcake cases, filling them to about two-thirds full. Bake for about 25 minutes until slightly raised and golden brown.
Remove from the oven and leave in the tins for about 10 minutes before transferring to a wire rack to cool completely.
Once they are completely cool, ice with the pink-tinted vanilla buttercream and sprinkle with desiccated coconut.
