Cream Cheese, Coconut and Cocoa Cakes
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 1.333 cups milk
- ⅜ cup sunflower oil
- vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- ⅔ cup sugar
- 0.333 cup cocoa powder
- 2 tsps Baking powder
- ¼ tsp salt
- 3 ½ ozs Toffee (chopped)
- For the frosting
- 0.333 cup cream cheese
- 4 Tbsps unsalted butter
- 2 cups powdered sugar (sugar, more if needed)
- 1 Tbsp Coconut milk
- To decorate
- 1 ½ cups Shredded coconut
- 1 Tbsp sugar
- finely chopped Toffee
- sugar heart
- dulce de leche
- 12 swan Sugar decoration
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.
Whisk together the milk, oil, vanilla and egg.
3.
Sift the dry ingredients into a mixing bowl. Stir in the milk mixture until just combined. Gently stir in the chopped toffee.
4.
Spoon into the paper cases and ake for about 20 minutes, until a skewer or cocktail stick inserted into the centre comes out clean. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
5.
For the frosting: beat together the cream cheese and butter.
6.
Gradually sift in the icing sugar and beat well until soft and fluffy. Gradually beat in the coconut milk until well combined and thick..
7.
Spoon on top of the cakes.
8.
Toast the coconut until golden in a dry frying pan. Sprinkle with sugar and stir over the heat until the coconut is lightly caramelised. Set aside and leave to cool.
9.
Sprinkle the frosting with toasted coconut, toffee and sugar hearts. Drizzle with dulce de leche and place a sugar swan on top..
