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:
Oven baked at 160C for about 10-15 minutes (until they cracked), then carefully prised open:
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…
- 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
- Preheat your oven to about 180C.
- Prepare your fresh coconut, as above.
- Cream the butter and the sugar, until light and fluffy.
- Add the eggs 1 at a time. In between start to add some fresh coconut.
- Add the rest of the fresh coconut, coconut milk and creamed coconut, and mix for about 1 minute.
- 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.
- Spoon the mix into the cupcake cases, and pop into the oven for about 20-25 minutes, or until a skewer comes out clean.
- 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
Combine sugar, water and cream of tartar in a saucepan.
Cook until sugar thermometer reaches 115 degrees C, or until syrup spins a long thread when dripped from a spoon.
Beat egg whites until stiff.
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!
- Spoon, pipe or slop the icing onto the cupcakes.
- Sprinkle fresh coconut on top:
Carefully place the cuppies in a pretty little box, tie a ribbon and gleefully hand over to your lover, friend, foe or self.
Marshmallow fluff. It has been sat in my cupboard for too long. I just couldn’t think what to do with it… Until now!
Sumptuous chocolate cupcakes topped with dreamy marshmallow icing. Get involved!
- 60g butter (at room temperature)
- 150g sugar
- 1 egg
- 20g cocoa powder
- 150g plain flour
- 140ml buttermilk
- 1/2 tsp bicarbonate of soda
- 1 1/2tsp white wine vinegar
- Make buttermilk. Bring normal milk to the boil. Once it has cooled, add a teaspoon or so of lemon juice or white wine vinegar (whichever is on hand). Give it a mix – and voila – you have buttermilk!
- Preheat your oven to about 170C, and prepare your tin by lining it with cupcake cases.
- Mix the butter and sugar until it is light and fluffy.
- Mix in the egg.
- Mix in the cocoa powder.
- Add the flour and buttermilk, and lightly mix it round a couple of times.
- Add the bicarbonate of soda and vinegar, and fold the mix until everything is combined. Try not to mix it too much, else your cakes might not be soft.
- Spoon the mixture evenly between the cupcake cases, and bake them for about 25 minutes.
- Remove the baked cupcakes from the oven, and put them on a wire rack. Leave to cool completely.
Slightly adapted from The Love Bakery – Thanks L!
MARSHMALLOW FLUFF ICING
- Mix the butter and icing sugar until light and fluffy.
- Get in a sticky mess by adding the marshmallow fluff and milk and mix until it resembles fluffy clouds.
- Lick the spoon and bowl. Try not to eat all the icing!
Slightly adapted from a lovely blogger, Judy – Thanks J!
- Throw the icing on the cake (and in your mouth), in any fashion you prefer!
From now on. Marshmallow fluff is a staple in my household. FACT.
I love my friends. My friends love cake. What better way could I make my friends smile, than by bringing them what they love. Testament to their love for cake; the cakes were all gone before I could stop to take an “arty” picture of the caramel filling!
These cupcakes are made up of my classic vanilla cupcake recipe, a sticky centre of caramel love, goo-ey caramel butter icing and a crushed honeycomb topping.
CLASSIC VANILLA CUPCAKE
- Caster sugar
- 2 eggs (approx. 115g)
- Self raising flour
- Few drops of vanilla extract
You may have noticed that the above ingredients do not have any weight assigned. My preferred method to make cupcakes is to weigh the eggs (in their shells), and match the other ingredients with that weight. (For example 115g eggs = 115g margarine, 115g caster sugar and 115g self raising flour.)
You can use the ‘all in one’ method if you are in a rush. Just bung all the ingredients into a mixer, and stir until JUST combined. When I have time, I prefer the following method. It really does make light and fluffy cupcakes.
- Preheat your oven to about 180C.
- Mix the margarine and caster sugar until light and fluffy.
- Combine the eggs one at a time. If the mixture starts to curdle, just add a spoon full of flour.
- Add a few drops of vanilla extract (or the seeds of a vanilla pod if you are feeling really indulgent).
- Now sift the self raising flour into the mixture. Gently fold this into the batter. STOP as soon as the flour is mixed in.
(Science bit: the more you mix the batter, the more gluten is released – which makes the cupcakes chewy. BAD. So try to mix it as little as possible.)
- Spoon the cupcake mix into a prepared cupcake tin, and bung it in the oven for about 20-25 minutes, or until they are golden and you just can’t wait any longer to eat one.
STICKY CARAMEL FILLING
- 200g granulated sugar
- 60ml double cream
- 25g butter (chopped in pieces)
- Put the sugar in a heavy based pan, and make sure it’s kinda level at the bottom.
- Heat it gently, and DO NOT TOUCH until the sugar all seems to have melted, and is a nice dark golden colour (the colour of caramel).
- Remove it from the heat and CAREFULLY add the cream to the sugar. I say carefully in very big letters, because the mix will splash up, and create quite the kitchen hazard.
- Back on the heat, stir the mixture until the cream has started to bubble, and is fully combined.
- Pour the caramel into a bowl, and add the butter.
- As the butter melts, you can add salt to the caramel if you like (I like) to take the edge off the sweetness.
- Give it one last stir, and leave it to cool.
Adapted from The Whisk Kid – Thanks W-K!
GOO-EY CARAMEL BUTTER ICING
- 150g butter
- 300g icing sugar
- Caramel that you prepared earlier
- Pinch of salt
- Mix the butter with the icing sugar until it has turned pale, light and fluffy.
- Slowly drizzle some cooled caramel into the mixture. I don’t tend to weigh this, so do it a little bit at a time, until the icing is at a good consistency to work with.
- Add a pinch of salt.
- Try not to eat the whole bowl of icing.
- Grab a pre-prepared vanilla cuppie.
- Use an apple corer to scoop out some of the centre.
- Drizzle some caramel into the cupcake, and replace the bit of cake you scooped out.
- Pop some icing on the top – in any fashion you prefer i.e. pipe, blob, slop, smooth, dip…
- Crumble some honeycomb on top. You can make it yourself, but my sister had some shop bought stuff, so I cheated.
- Now EAT before anyone else can see you made them.