Choco-coconut Cakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 1 cup butter (scant)
- 1 cup caster sugar (scant)
- 3 eggs (beaten)
- 1 tsp vanilla extract
- 1 ¾ cups self-rising flour
- 2 Tbsps milk
- 6 mini chocolate covered coconut bars (cut in half & frozen)
- To decorate
- 1 cup Shredded coconut
- For the frosting
- ⅔ cup butter
- 2 ¾ cups powdered sugar
- 1 Tbsp cream (35% fat)
- vanilla extract
How healthy are the main ingredients?
eggPreparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole muffin tin.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy.
3.
Beat in the eggs and vanilla.
4.
Sift in the flour and gently fold into the mixture with the milk, until well combined.
5.
Spoon into the tins to half fill them and place a chocolate coconut piece in the centre of each. Cover with more mixture and bake for 10-15 minutes until golden and springy to the touch. Cool in the tins for a few minutes, then place on a wire rack to cool completely.
6.
Put the coconut on a baking tray and toast in the oven for 5-8 minutes until golden. Set aside to cool.
7.
For the frosting: beat the butter until soft. Gradually sift in the icing sugar and beat until smooth.
8.
Add 1 tablespoon cream and the vanilla and beat until creamy and smooth. Beat in the remaining cream if necessary, to loosen the mixture.
9.
Spread the frosting on the cakes and sprinkle with the toasted coconut.
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