Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Coconut Cupcakes with Pink Vanilla Buttercream August 19, 2012

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.

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