Classic cupcakes, very spongy, vanilla flavoured batter with dessicated coconut addition, covered with thin layer of frosting sprinkled with coconut. They look like snowballs. They are perfect as an addition to warm tea or hot chocolate. The recipe comes from this website.
Ingredients for 12-14 cupcakes:
- 220g flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 113g butter
- 160g caster sugar
- 1 1/2 tsp vanilla extract
- 2 eggs
- 125ml coconut milk
- 95ml sour cream
- 60g dessicated coconut
Preheat the oven to 180C. line muffin tin with paper cases.
Whisk the flour, baking powder, salt in a bowl and set aside.
Put a butter into an electric mixer bowl and beat until creamy. Gradually add the sugar and beat until light and fluffy, about 3 minutes. Beat in the vanilla extract. Then add eggs one at a time. Next add half of the flour mixture and half of the milk, when well incorporated add the remaining flour and milk. At last but not at least stir in the coconut and sour cream.
Spoon the batter into a paper cases, about 3/4 full. Bake for 20 minutes until well risen and spongy in a touch. Leave them in a baking tin for a few minutes then transfer to the wire rack to cool them down completely.
In a meantime prepare the frosting.
Ingredients for frosting*:
- 35g soft butter
- 140g sour cream
- 1/2 tsp vanilla
- 2-3 cups icing sugar
- dessicated coconut
Place the butter, vanilla and sour cream in electric mixer bowl beat until fluffy. Then add 2 cups of icing sugar and beat on low. Beat until the frosting sticks to the beater when lifted without dripping of. If it is too runny add more icing sugar. I left mine a little bit runny.
Fill a small, shallow bowl with dessicated coconut.
Spread the frosting over each cupcake top then stick the tops into a coconut to coat. Enjoy !
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