Desserts
Chocolate & coconut cupcake
And the June 19th came and we've baked brave ! I've told you in a previous post about World Baking Day.
Within the 100 ambassador recipes for the day, my lava cake was included. For celebrating the day, I decided to go for the chocolate coconut cupcakes. It was a bake with difficulty number 69! Piece of cake ... lol I baked the cupcakes, I took a shot, and uploaded the photo on facebook, like many other "brave" ones!
At that time I did not expect that organizers would give to my photo a photography award. Yeahhhh !!!
The award was a great satisfaction for me and I enjoyed it a lot. Surely there is no need to celebrate in order to bake, but actions like this one, motivates everyone ! Today I share with you the recipe of Sophie Hunter for these cupcakes.
Ingredients :
- 200 gr margarine, softened
- 200 gr caster sugar
- 4 eggs
- 170 gr self raising flour (sifted)
- 30 gr cocoa powder (sifted)
- 160 ml coconut cream (if you cannot find coconut cream, full fat coconut milk will be ok)
- 30 gr desiccated coconut
icing
- 120 gr margarine, softened
- 300 gr icing sugar
- 80 ml coconut cream
- 30 gr cocoa powder
Chocolate sprinkles, for decoration
Preparation :
- Preheat oven to 180 C.
- Line a 12 hole muffin tray with cases and set aside.
- In a medium bowl, beat the margarine and sugar together until light and fluffy.
- Mix in the eggs until just combined.
- Sift in the flour and cocoa powder and incorporate into the batter.
- Add the coconut cream and desiccated coconut and mix.
- Fill the muffin cases two thirds full and bake in the oven for 20-25 minutes, or until a cocktail stick comes out clean.
- Leave to cool in the tray for 5 minutes before removing the buns and placing on a wire rack.
- For the icing, beat the butter/margarine until soft.
- Add the icing sugar and cocoa powder and mix.
- Pour in the coconut cream and combine.
- Snip the end off a piping bag, and fill with the icing.
- Pipe onto the cupcakes and decorate with chocolate sprinkles.
