Creamy Topped Coconut Apricot Cupcakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- ¾ cup butter
- ¾ cup caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsps Baking powder
- ½ cup plain Yogurt
- 1 cup Shredded coconut
- 1 cup chopped Apricot
- 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
- ready-to-eat Dried apricot (finely diced)
Preparation steps
1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
2.
Beat together 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 baking powder and gently fold into the mixture with the yoghurt, until well combined. Stir in the coconut and apricots.
5.
Spoon into the paper cases and bake for 15-20 minutes until golden and springy to the touch. Cool in the tin for 5 minutes then place on a wire rack to cool.
6.
For the topping: beat the cream cheese and butter until light and fluffy. Gradually sift in the icing sugar, beating until smooth.
7.
Beat in the cream, salt, coconut essence and vanilla. Continue beating until smooth and spreadable. Stir in the coconut.
8.
Spread on top of the cakes and sprinkle with diced apricots.
