Coconut & passionfruit cupcakes

All the mums I have ever met LOVE coconut. Ok maybe thats not quite factual, but through my experience it seems the case.

Hence the arrival of Mother’s day. It had to be something coconutty.

Next challenge: ‘too sweet’ Every cake I have ever made for my mum, has had the icing scraped off.

Everyone keep your fingers crossed for these little babies! Lets see what the ultimate cake critic (mummy) makes.

cococ-passion cake

CAKE

  • 125g butter, softened
  • 180g caster sugar
  • 50g creamed coconut, coarsely grated
  • 2 eggs
  • 100g self raising flour
  • 80ml coconut cream
  • Pulp of 2 passionfruits

ICING

  • 250g icing sugar sifted
  • 4 tbsps coconut cream

METHOD

  1. Pre-heat the oven to about 160C. Prepare your cupcake tray by lining each cupcake ‘dip’ with butter, and a sprinkle of flour. This will ensure the cakes don’t stick to the sides. 
  2. Cream together the butter and sugar until light and fluffy.
  3. Add the coarsley grated creamed coconut and mix well.
  4. Add the eggs one at a time, mixing well each time.
  5. Fold in the flour, coconut cream and passionfruit pulp, until just combined.
  6. Scoop even amounts into the cupcake tray, and pop into the oven for 22-25 minutes, or until golden brown and springy to the touch.
  7. Once done, pop them on a cooling rack until completely cool. Meanwhile make the icing by mixing the icing sugar with the coconut cream. You are looking for the consistency of thick custard.
  8. Add a teaspoonful of icing to the top of each cake, and swirl your spoon to encourage it to drizzle down the sides. Top with a sprinkle of desiccated coconut and admire!

These pretty babies were still too sweet for mi madre! Grr! The search continues. On a brighter note, everyone else loved the sweet, sharp flavour that these delivered.

Recipe slightly adapted from The Pink Whisk – Thanks P!
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Fresh coconut dream

Valentines shmalentines.

Cupcakes made from FRESH COCONUT, topped with soft marshmallow icing.

Make these delicious cakes for your lover. Your friends. Your haters. Or yourself. Why?? Because they are VERY tasty.

I started with a lovely bunch of coconuts:

Coconuts

Oven baked at 160C for about 10-15 minutes (until they cracked), then carefully prised open:

Open coconut

Using a small knife, I carefully removed the white flesh of the coconut, and peeled the brown skin using a potato peeler. I then popped the remaining white flesh in a blender to grate it finely. You can use a hand grater – but be warned – it might be hard work!

Also note… Coconuts make alot of mess…

Coconut dream

COCONUT CUPCAKES

  • 100g butter
  • 175g caster sugar
  • 3 eggs
  • 75g fresh coconut, grated (or unsweetened shop bought coconut)
  • 100g creamed coconut, grated
  • 50ml coconut milk
  • 1tsp vanilla essence
  • 175g self raising flour
  • 1tsp baking powder

METHOD

  1. Preheat your oven to about 180C.
  2. Prepare your fresh coconut, as above.
  3. Cream the butter and the sugar, until light and fluffy.
  4. Add the eggs 1 at a time. In between start to add some fresh coconut.
  5. Add the rest of the fresh coconut, coconut milk and creamed coconut, and mix for about 1 minute.
  6. Sieve the flour and baking powder into the mix, along with the vanilla essence, and fold the mix until JUST combined. Don’t mix any longer than the just combined stage, as  the mix may end up chewy.
  7. Spoon the mix into the cupcake cases, and pop into the oven for about 20-25 minutes, or until a skewer comes out clean.
  8. Remove from the oven, and place onto a cooling rack to cool.
Recipe slightly adapted from Baking Elements – Thanks B!

SOFT MARSHMALLOW ICING

  • 400g caster sugar
  • 170ml water
  • 1/4tsp cream of tartar
  • 2 egg whites
  • a pinch of salt
  • 1/4tsp vanilla extract

METHOD

  1. Combine sugar, water and cream of tartar in a saucepan.
  2. Cook until sugar thermometer reaches 115 degrees C, or until syrup spins a long thread when dripped from a spoon.
  3. Beat egg whites until stiff.
  4. Pour a thin, slow stream of the syrup into egg whites, beating constantly until frosting stands in peaks. Stir in salt and vanilla to taste.
Recipe slightly adapted from All Recipes – Thanks Randoms!

ASSEMBLY

  • Spoon, pipe or slop the icing onto the cupcakes.
  • Sprinkle fresh coconut on top: 

Coconut love

Carefully place the cuppies in a pretty little box, tie a ribbon and gleefully hand over to your lover, friend, foe or self.

Wrapped up!

Enjoy!