Coconut Buttercream Chocolate Cakes

Name: Coconut Buttercream Chocolate Cakes
Total time: 55 min
Yield: 12
Ingredients: 0.667 cup butter (softened); 0.667 cup superfine caster sugar; 1.5 cups self-rising flour (sifted); 3 eggs (beaten); 2 Tbsps cocoa powder; 0.5 cup cream cheese; 0.25 cup unsalted butter; 2.5 cups powdered sugar; 2 Tbsps cream (48% fat); 1 pinch salt; 0.5 tsp Coconut essence; 0.5 tsp vanilla extract; 0.5 cup Shredded coconut; Shredded coconut

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Difficulty:

moderate

Difficulty

Preparation:

55 min.

Preparation

Ingredients

for

cakes

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

How healthy are the main ingredients?

cream cheese egg salt

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Preparation steps

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.

Place all the ingredients in a mixing bowl and whisk with an electric whisk until blended. Alternatively beat well with a wooden spoon.

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.

For the topping: beat the cream cheese and butter until light and fluffy. Gradually sift in the icing sugar, beating until smooth.

Beat in the cream, salt, coconut essence and vanilla. Continue beating until smooth and spreadable. Stir in the coconut.

Spoon into a piping bag and pipe onto the cupcakes. Sprinkle with flaked coconut and chill until ready to serve.