Coconut Cream Cupcakes
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ¾ cup butter
- 1 cup superfine caster sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsps Baking powder
- ½ cup plain Yogurt
- 2 cups Shredded coconut
- For the buttercream
- ½ cup unsalted butter
- 4 ½ cups powdered sugar
- ⅜ cup cream (48% fat)
- 1 tsp vanilla extract
- green Food coloring (or powder)
- To decorate
- Shredded coconut
- 12 carrot cookie
How healthy are the main ingredients?
YogurtPreparation 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.
