Coconut Buttercream Chocolate Cakes
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Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ⅔ cup butter (softened)
- ⅔ cup superfine caster sugar
- 1 ½ cups self-rising flour (sifted)
- 3 eggs (beaten)
- 2 Tbsps cocoa powder
- For the topping
- ½ cup cream cheese
- ¼ cup unsalted butter
- 2 ½ cups powdered sugar
- 2 Tbsps cream (48% fat)
- 1 pinch salt
- ½ tsp Coconut essence
- ½ tsp vanilla extract
- ½ cup Shredded coconut
- To decorate
- Shredded coconut
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Place all the ingredients in a mixing bowl and whisk with an electric whisk until blended. Alternatively beat well with a wooden spoon.
3.
Spoon the mixture into the paper cases and bake for 20-25 minutes until golden and springy to the touch. Remove from the tin and place on a wire rack to cool completely.
4.
For the topping: beat the cream cheese and butter until light and fluffy. Gradually sift in the icing sugar, beating until smooth.
5.
Beat in the cream, salt, coconut essence and vanilla. Continue beating until smooth and spreadable. Stir in the coconut.
6.
Spoon into a piping bag and pipe onto the cupcakes. Sprinkle with flaked coconut and chill until ready to serve.
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