Coconut Cream Muffins
- For the cupcakes
- 1 ¾ cups self-rising flour (sifted)
- 1 tsp Baking powder
- ½ cup sugar
- ⅞ cup Coconut milk
- ½ cup Shredded coconut
- 1 large egg (beaten)
- ½ cup unsalted butter (melted)
- For the coconut buttercream
- ½ cup unsalted butter
- 2 ¾ cups powdered sugar
- 3 Tbsps Coconut cream
- To decorate
- Shredded coconut
- 12 coconut white chocolate truffle
How healthy are the main ingredients?Coconut milksugaregg
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
Put all the ingredients into a mixing bowl. Stir together until just combined.
Spoon the mixture into the paper cases and bake for 25-30 minutes, until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the coconut buttercream: beat the butter until soft. Sift in the icing sugar and beat until smooth, then beat in the coconut cream until smooth and blended.
Spoon into a piping bag and pipe on top of the cakes.
Sprinkle with desiccated coconut and place a coconut truffle on top.