Coconut Cupcakes

J is a really big lover of coconut. He brought back a bottle of coconut syrup from a holiday a few months ago and I finally had some inspiration on what to do with it!

I had a lot of fun designing this recipe and I am really happy with the results that came out! I will warn you that they are hard to stop eating!

Coconut Cupcakes

This recipe makes 20 cupcakes at 230 calories each.

DSC_0234

Ingredients:

Cakes:

  • 200g stork or butter (softened)
  • 220g white sugar
  • 100g desiccated coconut
  • 140g self-raising flour
  • 4 eggs
  • 1 tsp vanilla

Icing:

  • 125g butter (softened)
  • 250g icing sugar
  • 1-2 Tbs coconut syrup (depending on how sweet you want it)
  • Desiccated coconut for sprinkling

Preparation:

  1. Preheat the oven to 150 C (300 F) and line two cupcake tins with cupcake liners.
  2. Cream the butter and sugar together, mixing until light and fluffy.
  3. Add the coconut, flour, eggs and vanilla and mix until just combined.
  4. Spoon batter into cupcake holders, filling about 1/2 full.
  5. Bake for 15-20 minutes until you can insert a toothpick and it comes out clean.  DSC_0230
  6. Let cool completely while you make the icing.
  7. Whip the butter for the icing until light and fluffy.
  8. Slowly mix in the icing sugar 1/3 at a time on low speed until completely combined.
  9. Mix on high speed until light and fluffy, about five minutes.
  10. Add the coconut syrup and mix completely.
  11. Spread a thin layer of icing over the top of each cupcake.      DSC_0231
  12. Sprinkle coconut over the top.
  13. Enjoy these yummy, summery treats!

DSC_0240

 

Here is an easy to print version:

Coconut Cupcakes

Ingredients:

Cakes:

  • 200g stork or butter (softened)
  • 220g white sugar
  • 100g desiccated coconut
  • 140g self-raising flour
  • 4 eggs
  • 1 tsp vanilla

Icing:

  • 125g butter (softened)
  • 250g icing sugar
  • 1-2 Tbs coconut syrup (depending on how sweet you want it)
  • Desiccated coconut for sprinkling

Preparation:

  1. Preheat the oven to 150 C (300 F) and line two cupcake tins with cupcake liners.
  2. Cream the butter and sugar together, mixing until light and fluffy.
  3. Add the coconut, flour, eggs and vanilla and mix until just combined.
  4. Spoon batter into cupcake holders, filling about 1/2 full.
  5. Bake for 15-20 minutes until you can insert a toothpick and it comes out clean.
  6. Let cool completely while you make the icing.
  7. Whip the butter for the icing until light and fluffy.
  8. Slowly mix in the icing sugar 1/3 at a time on low speed until completely combined.
  9. Mix on high speed until light and fluffy, about five minutes.
  10. Add the coconut syrup and mix completely.
  11. Spread a thin layer of icing over the top of each cupcake.
  12. Sprinkle coconut over the top.
  13. Enjoy these yummy, summery treats!
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