Coconut Cream Cupcakes

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Coconut Cream Cupcakes
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
867
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie867 kcal(41 %)
Protein6.35 g(6 %)
Fat41.94 g(36 %)
Carbohydrates120.96 g(81 %)
Sugar added60.78 g(243 %)
Roughage0.7 g(2 %)
Vitamin A198.78 mg(24,848 %)
Vitamin D0.12 μg(1 %)
Vitamin E0.73 mg(6 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.16 mg(15 %)
Niacin1.97 mg(16 %)
Vitamin B₆0.06 mg(4 %)
Folate40.37 μg(13 %)
Pantothenic acid0.27 mg(5 %)
Biotin0.32 μg(1 %)
Vitamin B₁₂0.09 μg(3 %)
Vitamin C0.25 mg(0 %)
Potassium106.01 mg(3 %)
Calcium74.32 mg(7 %)
Magnesium13.62 mg(5 %)
Iron1.4 mg(9 %)
Iodine1.54 μg(1 %)
Zinc0.47 mg(6 %)
Saturated fatty acids27.79 g
Cholesterol60.19 mg

Ingredients

for
12
For the cupcakes
¾ cup butter
1 cup superfine caster sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons Baking powder
½ cup plain Yogurt
2 cups Shredded coconut
For the buttercream
½ cup unsalted butter
4 ½ cups powdered sugar
cup cream (48% fat)
1 teaspoon vanilla extract
green Food coloring (or powder)
To decorate
Shredded coconut
12 carrot cookie
How healthy are the main ingredients?
Yogurt

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.
Beat together the butter and sugar in a mixing bowl until soft and light. Beat in the eggs, one at a time, then stir in the vanilla.
3.
Sift in the flour and baking powder and stir until incorporated. Add the yoghurt and coconut and stir until blended.
4.
Spoon into the paper cases and bake for 25-30 minutes until golden, risen and springy to the touch. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
5.
For the buttercream: beat the butter until very soft. Gradually sift in the icing sugar and beat until smooth.
6.
Gradually beat in the cream and vanilla until blended. Spread a little buttercream around the outside edge of each cake.
7.
Arrange the coconut flakes on the buttercream, overlapping the edges of the cakes.
8.
Beat the food colouring into the remaining buttercream. Cover and chill until firm.
9.
Spoon into a piping bag with a grass piping or multi tip nozzle and applying pressure, pipe on top of the cake. Applying pressure produces the 'spaghetti' look.
10.
Place a carrot biscuit on top of each cake.
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